Recipes for "granola"

Preheat oven to 350 degrees F. Lightly grease a 9 inch square pan.

In a large mixing bowl, cream the shortening, brown sugar, eggs, and vanilla extract. Beat well after the addition of each ingredient.

In small saucepan, cover the cranberries in water and boil for 10 minutes. Drain and chop into small pieces. Add to egg mixture.

Slowly add in white and wheat flours, walnuts, salt and baking powder. Mix until well blended. Fold in granola and mix well.

Spread dough into baking pan and bake 20 to 25 minutes. Let cool before cutting into bars. Store in airtight container.

Place 3/4 cups almonds and 3/4 cups sunflower seeds into a food processor; chop until nuts are in 1/4-inch pieces, 1 to 2 minutes. Remove from food processor and pour in a bowl. Place remaining almonds and sunflower seeds into the food processor; roughly chop into larger pieces, about 1 minute. Mix remaining nuts, seeds, shredded coconut, and dried apricot into the 1/4-inch nuts until fruit-and-nut mixture is combined.

Combine coconut oil, honey, ground cinnamon, vanilla extract, and salt in a saucepan over medium-low heat; cook until the coconut oil mixture bubbles and turns a lighter color, 3 to 5 minutes.

Pour coconut oil mixture over fruit and nut mixture; stir until granola mixture takes on the consistency of wet sand, about 1 minute.

Line a baking sheet with waxed paper. Pour granola mixture onto sheet; place a second sheet of waxed paper on top of granola mixture. Push down on the waxed paper with your hands until granola mixture has been evenly spread. Pack very tightly so bars will not fall apart.

Let cool until granola has hardened, 2 to 3 hours. Cut into bars.

Preheat an oven to 350 degrees F (175 degrees C). Line a 13x9-inch pan with lightly-greased parchment paper; an inch or so of parchment paper should stick up on 2 sides to form lifting handles.

Mix the quick-cooking oats, old-fashioned oats, pumpkin seeds, almonds, mixed nuts, cranberries, and sweetened condensed milk together in a bowl; spread into the prepared pan, evenly pressing into the corners and out to the sides.

Bake in the preheated oven until the edges are golden brown, 20-25 minutes, using slightly less time for chewier bars and slightly more time for crunchier bars.

Allow the the bars cool for 5 minutes in the pan before using the parchment paper to lift them from the pan. Use a sharp knife to cut into bars. Let the bars cool completely and store in an airtight container.

Grease a 9x13-inch baking dish.

Mix rolled oats, steel-cut oats, rice cereal, dried fruit, and almonds together in a large bowl.

Melt butter in a saucepan over medium heat; add brown sugar, honey, and vanilla. Whisk until sugar is completely dissolved, about 2 minutes. Pour over oat mixture; stir to combine.

Spread oat mixture into the prepared baking dish. Press chocolate chips into the top. Refrigerate until chilled, about 1 hour.

Sliced chilled granola mixture into 24 bars.

Lightly grease an 8-inch glass baking dish.

Bring brown sugar and honey to a boil in a saucepan, stirring constantly. Remove from heat and stir peanut butter and vanilla into the sugar mixture.

Mix oats, rice cereal, raisins, coconut, and sunflower nuts in a large bowl; add peanut butter mixture and blend. Press mixture into the prepared pan.

Cool mixture completely before cutting into bars.

Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking dish.

Spread rolled oats, flax seed meal, sliced almonds, shredded coconut, and chia seeds onto a baking sheet.

Toast oats mixture in preheated oven, stirring every 5 minutes, until lightly toasted, about 15 minutes.

Reduce oven heat to 300 degrees F (150 degrees C).

Combine honey, brown sugar, coconut oil, vanilla extract, coconut extract, ground cinnamon, and salt together in a saucepan over medium-low heat; cook and stir until the sugar is completely dissolved, about 3 minutes. Stir cocoa powder into the honey mixture until dissolved.

Mix toasted oat mixture and the honey mixture in a large bowl and stir until the dry ingredients are coated; spread into the prepared baking dish and press into an even layer.

Bake in preheated oven until golden brown, 18 to 20 minutes.

Cool bars in pan for 10 minutes, immediately cut into squares, and remove from pan.

Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking pan with cooking spray.

Mix oats, almond flour, dried fruit, rice cereal, brown sugar, pecans, chocolate chips, flax seeds, instant coffee granules, and cinnamon in a large bowl.

Whisk applesauce, honey, egg, and vanilla extract in a small bowl; pour into oat mixture. Stir until evenly incorporated. Press batter into prepared baking dish.

Bake in the preheated oven until edges are golden brown, 25 to 30 minutes. Cool completely before cutting into granola bars.

Preheat oven to 350 degrees F (175 degrees C).

Stir oats, milk chocolate pieces, flour, flax seed meal, brown sugar, and salt together in a large bowl. Make a well in the center of the oat mixture.

Whisk egg in a separate bowl until light and fluffy. Add honey, oil, and vanilla; whisk until well-combined. Pour egg mixture into the well in the oat mixture. Stir until evenly combined. Pour mixture into a 9x13-inch glass baking dish; pat down and spread the mixture flat, leaving at least 1-inch of space between the mixture and the sides of the dish.

Bake in the preheated oven until golden and set, about 25 minutes.

Preheat oven to 350 degrees F (175 degrees C). Spread oats, quinoa, almonds, and chia seeds on a baking sheet.

Toast in the preheated oven, stirring halfway through, until golden brown, about 15 minutes.

Mix peanut butter, honey, and coconut oil together in a bowl until thoroughly combined. Mix in oat mixture, flaxseed meal, and salt until well combined. Press granola mixture into a 12x18-inch baking pan.

Bake in the preheated oven until bars set, about 5 minutes. Remove from oven; sprinkle with chocolate chips. Bake until chocolate is just melted, about 5 minutes. Spread melted chocolate evenly over bars with a rubber spatula.

Place in the freezer until chocolate is firm, about 20 minutes; cut into bars.

Preheat oven to 350 degrees F (175 degrees C). Line an 8-inch square baking dish with parchment paper or waxed paper.

Mix oats, cranberries, pecans, ground flax seed, chocolate chips, and wheat germ together in a bowl.

Stir brown sugar, honey, vegetable oil, and salt together in a large microwave-safe bowl; heat in microwave for 30 seconds. Stir mixture and heat in microwave again until smooth, about 30 seconds more. Stir vanilla extract and cinnamon into brown sugar mixture.

Stir brown sugar mixture into oats mixture until evenly mixed and chocolate is melted; pour into the prepared baking dish.

Bake in the preheated oven until edges are golden brown, about 30 minutes. Lift bars out of pan by pulling by the parchment paper; cool for 5 minutes before cutting into bars.

Line a 9x13-inch baking dish with waxed paper so that the paper hangs over the edges of dish.

Combine dates and water in a food processor or blender; process until a paste forms, adding more water if needed to thin it.

Combine oats, coconut, chocolate chips, almonds, pumpkin seeds, sunflower seeds, and cinnamon in a large bowl. Add date paste, almond butter, applesauce, and vanilla extract; mix, using your hands, until wet ingredients are fully incorporated.

Press mixture into the prepared baking dish. Cover with another piece of waxed paper and press down using a can or mini roller. Freeze for 1 hour.

Remove dish from freezer and lift out of dish using the edges of the waxed paper. Cut into 25 squares.

Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking dish.

Stir peanut butter and melted butter together in a bowl until smooth. Add brown sugar, honey, corn syrup, vanilla extract, cinnamon, and salt; stir. Mix applesauce into peanut butter mixture.

Combine oats and flour in a bowl; toss to coat oats with flour. Stir peanuts and raisins into oat mixture. Pour peanut butter mixture over the oat mixture; stir to coat completely. Spread mixture into the prepared baking dish.

Bake in the preheated oven for 10 minutes. Sprinkle chocolate chips over the top and continue baking until chocolate melts and edges begin to brown, about 5 minutes more. Spread melted chocolate chips with the back of a spoon or a rubber spatula to coat the top. Cool completely before cutting into bars.

Preheat oven to 350 degrees F (175 degrees C). Line a 8x8-inch baking pan with parchment paper.

Mix oats, raisins, wheat germ, whole-wheat flour, all-purpose flour, cocoa powder, brown sugar, cinnamon, ginger, allspice, and salt in a large bowl. Make a well in the middle.

Whisk applesauce, honey, egg, and vanilla extract together in a separate bowl until combined; pour into well of dry ingredients. Stir with two spoons until fully incorporated. Pour and press batter into prepared baking pan.

Bake in the preheated oven until firm, about 20 minutes. Remove from pan and cool for about 10 minutes before slicing into 12 pieces.

Preheat oven to 350 degrees F (175 degrees C). Grease two 9x13-inch baking sheets.

Mix oats, flour, brown sugar, white sugar, salt, cinnamon, cloves, and ginger in a large bowl. Stir in oil, honey, molasses, and eggs. Mix until well-combined. Pat mixture onto baking sheets using your hands.

Bake in the preheated oven until edges begin to brown and center no longer looks glossy, 15 to 20 minutes.

Cool for about 10 minutes; cut into bars while still warm.

Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with a silicone baking mat (such as Silpat™) or parchment paper.

Combine flour, salt, baking powder, and baking soda in a bowl and whisk for 30 seconds until dry ingredients are well combined.

Combine butter, light brown sugar, and granulated sugar in a second bowl. Cream with an electric beater until mixture is light and fluffy. Add egg and mix on high speed until well combined. Add vanilla extract and cinnamon and beat in.

Add egg and mix on high speed until well combined. Add vanilla extract and cinnamon and beat in.

Fold in dry ingredients with a spatula just until flour disappears.

Fold in granola and oats until well combined.

Scoop out tablespoonfuls of dough onto the prepared baking sheet, leaving ample space between the dough balls as they will spread out, about 8 per baking sheet.

Bake on the center rack in the preheated oven until cookies are golden brown, 13 to 15 minutes. Remove from oven and allow to cool on the baking sheet for 10 minutes. Transfer to a wire rack and cool completely. Repeat with remaining dough.

Transfer to a wire rack and cool completely. Repeat with remaining dough.

Serve and enjoy!

Preheat the oven to 275 degrees. Mix the oats, nuts, flour, baking powder, and salt together in a large bowl. Whisk the peanut butter, canola oil, real maple syrup, vanilla, and milk together until smooth. Pour the wet mixture over the oat mixture and stir to combine.

Line a large (9×13 or larger) jelly roll pan with parchment paper. Pour the granola mixture onto the pan and spread evenly. Bake for 15 minutes; stir once. Bake for another 15 minutes until golden brown and dry to the touch, but check back before the timer goes off to make sure it’s not getting too brown and dry. You want it to still be semi-soft. Leave the granola out for a while (2-3 hours) to cool, cluster, and crunchify. I left mine in the oven after it had cooled down to prevent the eat-a-cluster-every-time-you-walk-by problem. Serve on yogurt, with fruit, ice cream, milk, or just as a clusterific snack.

Preheat the oven to 375 degrees F (190 degrees C).

Combine oats, granola, brown sugar, and 3 tablespoons flour in a medium bowl. Cut in 1/4 cup butter until crumbly.

Place peach slices into an 8-inch square baking dish. Sprinkle with remaining 1 tablespoon flour. Scatter oat mixture over peaches, then sprinkle with cinnamon, nutmeg, and allspice, followed by pecans.

Bake in the preheated oven until golden brown, about 30 minutes.

Gather all ingredients. Preheat the oven to 325 degrees F (165 degrees C). Grease a 9-inch square baking dish.

Spread oats and coconut evenly across a baking sheet. Toast oats and coconut in the preheated oven until browned, about 10 minutes; transfer to a large mixing bowl.

Mix honey, peanut butter, vanilla, and salt in a saucepan over medium-low heat. Cook and stir until smooth.

Pour honey mixture over oats and coconut. Stir to coat. Spread mixture evenly into the prepared baking dish.

Bake in the preheated oven until beginning to dry, about 15 minutes for crunchy granola bars, less if you like them chewy.

Cool completely before cutting.

Preheat the oven to 325°F.

Line a 9x9 inch baking pan with parchment paper, leaving enough overhang on 2 opposite sides to form a “sling.” You will use the overhang to lift the bars out of the pan once they have cooled.

In a large bowl, stir together the oats, oat flour, salt, and cinnamon until well combined.

Add the chopped almonds, pumpkin seeds, chopped dried cherries, and unsweetened coconut flakes or 2 1/ 2 cups of mix-ins of your choice to bowl with oat mixture.

In a small saucepan over medium heat combine the almond butter, coconut oil, honey, and corn syrup using a heat proof spatula.

Bring to a simmer, stirring occasionally. Continue to simmer for 1 minute, stirring constantly to ensure the nut butter does not burn. Remove from heat and stir in the vanilla extract.

Pour the wet ingredients over the oat mixture. Use a rubber spatula to combine until everything is fully coated.

Transfer the granola mixture to the parchment-lined baking pan. Place a piece of parchment paper on top of the mixture and use your hands to spread and press it evenly into the pan. Using the bottom of a cup, firmly press the mixture down until it is even, flat, and compact. Remove the top piece of parchment.

Place the bars in the oven and bake until the edges just begin to turn golden brown, about 25 minutes.

Remove pan from the oven place on a cooling rack for about 30 minutes. Then transfer the pan uncovered to the fridge for another 30 minutes.

Use the parchment sling to transfer the granola to a cutting board. Using a chef’s knife, cut into 12 bars (one cut down the center and 5 cuts across).

Preheat the oven to 350 degrees F (175 degrees C). Generously grease a 9x13 inch baking pan.

Combine oats, flour, brown sugar, raisins, wheat germ, cinnamon, and salt in a large bowl. Make a well in the center; pour in honey, oil, egg, and vanilla; mix well using your hands. Pat evenly into the prepared pan.

Bake in the preheated oven until bars begin to turn golden at the edges, 30 to 35 minutes. Cool for 5 minutes, then cut into bars while still warm. Do not allow bars to cool completely before cutting or they will be too hard to cut.

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.

In a large bowl, mix together the oats, sweetened condensed milk, butter, coconut, almonds, chocolate chips and cranberries with your hands until well blended. Press flat into the prepared pan.

Bake for 20 to 25 minutes in the preheated oven, depending on how crunchy you want them. Lightly browned just around the edges will give you moist, chewy bars. Let cool for 5 minutes, cut into squares then let cool completely before serving.

Gather the ingredients.

Stir oats, peanut butter, flaxseed, honey, cranberries, chocolate chips, and almonds together in a bowl; press into a 9x11-inch baking dish, using the back of a spatula to press into a flat layer.

Refrigerate mixture at least 1 hour.

Cut into 12 bars and wrap each individually in plastic wrap for storage.

Gather all ingredients. Preheat the oven to 325 degrees F (165 degrees C). Line 9x13 inch pan with parchment paper or foil.

Combine oats, flour, butter, honey, brown sugar, baking soda, and vanilla in a large bowl.

Stir in chocolate chips until well combined.

Lightly press oat mixture into the prepared pan.

Bake in the preheated oven until golden brown, 18 to 22 minutes.

Let cool in the pan for 10 minutes, then cut into bars. Cool completely in the pan before removing or serving bars.

Toss the oats, crushed pretzels, and salted peanut halves together in a large bowl.

Stir the peanut butter, honey, and vanilla together in a separate bowl until smooth and creamy. Pour the mixture over the dry ingredients in the other bowl. Stir until combined.

Press the bar mixture into a 9×9 inch pan lined with parchment paper (9×13 will work – it will just yield wider, flatter bars). Freeze for 30 minutes. Pull out of the pan and cut into bars. Store bars individually wrapped in the freezer for quick grab-and-go snacks.

In a large bowl, stir together the rice cereal, oats, and raisins. Set aside. Grease a 9x13 inch baking dish with cooking spray.

Combine the brown sugar and corn syrup in a small saucepan over medium heat. Heat just until boiling, then remove from heat and stir in peanut butter and vanilla until smooth. Pour over the cereal and oat mixture, and mix well.

Press into the prepared pan using the back of a large spoon. Allow to cool, then cut into squares.

Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13 inch baking pan with aluminum foil or parchment paper, and spray with cooking spray.

Stir oats, flour, brown sugar, raisins, wheat germ, salt, cinnamon, and walnuts together in a large bowl. Whisk oil, honey, egg, and vanilla together in a medium bowl. Add to flour mixture, and mix with a wooden spoon until well combined. Press evenly into the prepared baking pan.

Bake in the preheated oven until the edges are golden, 25 to 30 minutes. Cool completely in the pan before turning out on a cutting board and cutting into bars.

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.

In a large bowl, stir together the brown sugar, peanut butter, corn syrup, applesauce, and vanilla. In a separate bowl, stir together the oats, chocolate chips, mini marshmallows, cereal rings and wheat germ. Stir the dry ingredients into the peanut butter mixture until evenly coated. Press lightly into the prepared pan.

Bake or 25 to 30 minutes in the preheated oven, or until slightly golden. Cool in the pan on a wire rack. Cut into bars.

Melt peanut butter and honey together in a saucepan over medium heat. Dissolve brown sugar into the peanut butter mixture; bring to a simmer for 2 minutes.

Mix granola, oats, rice cereal, chocolate chips, and fruit together in a large bowl; pour peanut butter mixture over the granola mixture and fold to coat.

Grease a cake pan. Pour the granola mixture into the prepared pan and press into a flat layer. Cool at room temperature until set, about 15 minutes before cutting into bars.

Prep the Pumpkin Granola: Preheat the oven to 350 degrees. Mix the dry ingredients together (oats, almonds, pistachios, coconut). Whisk the wet ingredients and spices together (pumpkin, olive oil, maple syrup, salt, cinnamon). Pour wet ingredients over the dry ingredients and stir to combine.

Bake the Pumpkin Granola: Spread the granola into a large nonstick jelly roll pan or cake pan – I do this on two separate pans or in two batches. Bake for 15 minutes; stir; bake for another 15 minutes. Remove from oven and let rest – it should start to crisp up.

Eat and love: Store in a plastic zip-top bag for a week or so. Serve with granola, fruit, or just with good ol’ milk.

Preheat the oven to 325 degrees.

In a large bowl, combine the oats, almonds, pecans, flour, cinnamon, salt, and sugar if using. Stir to combine.

Whisk the oil and the honey together. Pour over the oats mixture and until the whole mixture is moistened. Pour into a large jelly roll pan in a single layer, which will be thick – that’s okay because if you spread it out too much, it will bake too quickly and get crunchy and hard. No good.

Bake for 20 minutes, stir once, bake for 10 more minutes, stir once, and add the coconut flakes on top. Bake for a final 5 minutes (the coconut will get nice and brown) and remove from the oven. DON’T STIR right away! Let it just sit and mellow out on the pan – this helps it cluster up a little bit.

Make: Preheat the oven to 250 degrees Fahrenheit. Toss the oats, almonds, coconut, cocoa, salt, and 1/3 cup of the sugar in a large bowl. Whisk the melted coconut oil, maple syrup, and vanilla together. Set aside. Pour the liquids over the dry ingredients and stir to combine. Spread the granola into two large jelly roll pans in an even layer.

Bake: for 50 minutes total, stopping about halfway through to check the granola and shake or stir the pan if needed. After 50 minutes, sprinkle the chocolate chips over the top of the granola, return to the oven for 5-10 minutes until chocolate chips are very soft. Sprinkle with the remaining turbinado sugar and coarse sea salt to taste. The added sugar and salt should stick the outside of the chocolate chips. *YES*

Store: Let the granola stand for 1-2 hours. Gently scoop the granola into jars or an airtight container for storing. The advantage of doing this when the chocolate chips are still soft (at the 1-2 hour mark) is that it makes for great texture once it cools – the chocolate chips will sort of melt their way into the clusters and harden within each individual granola cluster. SO GOOD. You can also leave the granola out overnight or for several hours until the chocolate chips are fully cooled and hardened if you want to preserve the shape of the individual chocolate chip pieces in the granola.

Preheat the oven to 250 degrees. Mix all the dry ingredients together (except the raisins – set aside for later). Whisk the wet ingredients until smooth. Combine the wet and the dry ingredients in a large bowl until the mixture is moistened.

Spread the mixture on the baking sheet in a thin layer (use two pans if necessary – I just use one 10×15 jelly roll pan).

Bake for one hour, stirring every 20 minutes. During the last 20 minutes of baking, stir in the golden raisins. When you remove the granola from the oven at the end, don’t stir it right away – the granola will form crunchy clusters as it cools. Yum!

Preheat oven to 320 degrees.

Mix first 6 ingredients together. Whisk the oil and the honey together and add to oats mixture.

Spread on a baking sheet (it’s helpful if it has raised edges) and bake for 35 minutes, stirring all the way down to the bottom of the pan a few times during baking. Bake longer for more crunch, but don’t let it burn! Allow granola to cool completely after baking (this is when it clumps together). Serve with milk, yogurt, fruit, ice cream, or just plain snacking!

Preheat the oven to 325 degrees F (165 degrees C).

In a large bowl, stir together the oats, almonds, walnuts, pecans, sesame seeds, wheat germ, coconut and sunflower seeds. In a small pan over medium heat, stir together the oil and honey. Cook and stir until blended. You could also do this in a large measuring cup in the microwave, heating for about 2 minutes and 30 seconds. Pour over the oat mixture, and stir to coat evenly. Spread out in an even layer on two cookie sheets.

Bake for 20 minutes in the preheated oven, until the oats and nuts are toasted. Immediately after it comes out of the oven, stir in the raisins and dried cranberries. Let stand until cooled, and stir again to break up any large clusters. Store in an airtight container at room temperature for up to two weeks, but I guarantee it won't be around that long!

Preheat the oven to 300 degrees F (150 degrees C).

Stir oats, almonds, pecans, and sunflower seeds together in a large bowl. Mix oil, honey, cinnamon, and vanilla together in a smaller bowl; pour over dry ingredients and mix well. Spread mixture onto two ungreased baking sheets.

Bake in the preheated oven until golden, about 20 minutes, stirring halfway through. Remove from the oven and let cool completely before storing.

Preheat the oven to 325 degrees F (165 degrees C). Line two large baking sheets with parchment paper or aluminum foil.

Combine oats, wheat germ, oat bran, sunflower seeds, almonds, pecans, and walnuts in a large bowl.

Stir oil, honey, brown sugar, maple syrup, cinnamon, vanilla, and salt together in a saucepan over medium heat. Bring to a boil, then pour over dry ingredients and stir to coat. Transfer to the prepared baking sheets and spread out evenly.

Bake in the preheated oven until crispy and toasted, about 20 minutes, stirring once halfway through. Let cool for 15 to 20 minutes, then stir in raisins.

Preheat the oven to 250 degrees F (120 degrees C). Lightly grease a cookie sheet with sides, or a large cake pan with cooking spray.

In a large bowl, toss together the oats, almonds, wheat germ, coconut, and sunflower seeds. In a separate bowl, whisk together the maple syrup, brown sugar, oil, water and salt. Pour the liquid over the oat and nut mixture, and stir until evenly coated. Spread out on the prepared cookie sheet. If you want some chunky bits, squeeze some small handfuls into little clumps.

Bake for 1 hour and 15 minutes in the preheated oven, stirring occasionally until evenly toasted. Mix in raisins. Cool, and store in an airtight container at room temperature.

Heat the oil in a large skillet over medium-high heat. Add oats then cook and stir until starting to brown and crisp, about 5 minutes. Remove from heat and spread out on a cookie sheet to cool.

Melt the butter in the same pan over medium heat. Stir in the honey and brown sugar; cook, stirring constantly, until bubbly. Return the oats to the pan. Cook and stir for another 5 minutes or so. Pour out onto the cookie sheet and spread to cool.

Once cool, transfer to an airtight container and stir in the almonds and dried cranberries. Any additional nuts and fruit can be stirred in at this time also.

Heat the olive oil in a large stockpot over medium heat. Combine the oats and cinnamon and add them to the pot. Cook and stir until lightly toasted, stirring constantly, 3 to 4 minutes. Pour the oats out onto a large baking sheet and add the butter to the pot. When the butter has melted, stir in the honey, molasses and brown sugar. When the mixture starts to simmer, return the oats to the pot and continue to cook and stir until coated and hot.

Remove from the heat and stir in the almonds and cherries. Pour onto a large cookie sheet and allow to cool. The granola will harden as it cools. When cool, transfer to an airtight container and store at room temperature.

Preheat the oven to 325 degrees F (165 degrees C).

Mix oats, brown sugar, coconut, wheat germ, cinnamon, and nutmeg together in a large bowl. Stir water, oil, and vanilla extract into oat mixture; spread onto a baking sheet.

Bake in the preheated oven, stirring every 15 minutes, until golden brown and crunchy, about 1 hour; transfer to a bowl. Stir raisins and almonds through granola.

Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking dish with aluminum foil and spray with nonstick cooking spray.

Melt together the brown sugar, peanut butter, honey, butter flavored spread, and vanilla extract in a small saucepan over low heat. Stir until well combined; remove from heat.

Combine the oats, cinnamon, and salt in a large bowl. Pour the brown sugar mixture into bowl; stir well to combine. Stir in the chocolate chips, dried cranberries, and almonds. Spoon into the prepared pan; pat down and spread evenly.

Bake in preheated oven until browned, 15 to 20 minutes.

Preheat oven to 325 degrees F (165 degrees C). Lightly grease a large baking sheet.

Pour the oats into a large bowl. Add almonds, cinnamon, cocoa powder, salt, brown sugar, and dried fruit into the oats respectively, stirring each into the mixture before adding the next.

Mix maple syrup and vanilla extract together in a small bowl. With a rubber spatula, add the maple syrup-vanilla mixture to your dry ingredients. Fold the two together until mixed and all dry ingredients are well coated.

Bake in preheated oven for about 20 minutes, stir, and continue baking until golden brown, about 25 minutes more. Set aside to cool slightly, about 20 minutes.

Gently fold chocolate chips into the granola mixture, allowing the chocolate to coat the granola as it melts slightly. Cool completely before storing.

Preheat the oven to 250 degrees F (120 degrees C). Line a baking sheet with a silicone liner.

Combine brown sugar, maple syrup, oil, and salt in a bowl. Add oats, almonds, pumpkin seeds, and coconut. Mix well until all ingredients are evenly coated.

Pour mixture onto the prepared baking sheet and distribute in an even layer.

Bake in the preheated oven, lightly stirring every 10 to 15 minutes with the tines of a fork, until evenly toasted and golden brown, about 1 hour.

Remove from the oven. Transfer hot granola into a large bowl and mix in currants. Let cool to room temperature, about 30 minutes.

Preheat an oven to 250 degrees F (120 degrees C). Coat 2 baking sheets with nonstick cooking spray.

Combine brown sugar, pumpkin pie spice, rolled oats, almonds, and pecans in a large bowl. Mix the applesauce, honey, and vanilla in a separate large bowl. Stir the oat mixture into the applesauce mixture, until granola begins to gather in clusters. Spoon granola evenly onto prepared baking sheets.

Bake in preheated oven, stirring every 20 minutes, until lightly browned and crispy, about 1 hour.

Remove from oven; cool to room temperature. Stir in raisins and cranberries; store in an airtight container.

Preheat the oven to 300 degrees F (150 degrees C).

Line a baking sheet with parchment paper.

Mix oats, pecans, walnuts, flax seed, and cinnamon in a large bowl.

Stir canola oil, maple syrup, maple flavoring, and salt together in a small bowl; pour over the oat mixture and stir to coat evenly.

Spread the resulting mixture evenly onto the prepared baking sheet.

Bake in the preheated oven until lightly browned, about 40 minutes.

Set granola aside to cool completely before breaking into chunks. Store in an air-tight container.

Preheat the oven to 250 degrees F (120 degrees C).

Combine brown sugar, maple syrup, vegetable oil, vanilla extract, salt, cayenne pepper, and cocoa powder in a bowl. Whisk thoroughly. Add oats and almonds. Toss and smear the mixture together using a spatula until well coated. Spread mixture evenly over a silicone-lined baking sheet.

Bake in the preheated oven for 30 minutes. Toss granola with a fork, breaking up any clumps to get a finer texture. Continue baking until desired texture is reached, 30 to 60 minutes more. Sprinkle some granola onto a plate; if it clinks, it is ready. Turn off the oven and leave granola inside the oven to dry and cool to room temperature.

Preheat oven to 325 degrees F (165 degrees C).

Spread oats and coconut flakes onto a rimmed baking sheet.

Bake in the preheated oven for 8 minutes; stir oats and coconut and rotate baking sheet. Continue baking until oats and coconut are toasted, about 8 more minutes.

Whisk honey, coconut oil, vanilla extract, and cinnamon together in a bowl until smooth. Add oat mixture to honey mixture and stir until evenly coated.

Line the baking sheet with a silicone liner or parchment paper. Spread oat mixture evenly onto baking sheet.

Bake in the oven until granola is toasted, 8 to 15 minutes. Stir granola and transfer liner and granola to a wire rack to cool completely.

Place a rack in the center of your oven and preheat to 300 degrees F. Line a large rimmed baking sheet with parchment paper.

In a large bowl, stir together the oats, quinoa, nuts, coconut, chia seeds, cinnamon, and salt with a rubber spatula until combined. Pour in the maple syrup, oil, molasses, and vanilla. Stir to coat, until the dry ingredients are evenly moistened.

In a small bowl, briskly whisk the egg white with a fork or small whisk until it is foamy. Add it to the granola mixture and stir, doing your best to evenly incorporate the egg white throughout.

Carefully pour the granola onto the prepared baking sheet and spread into a single layer, pressing it down with the back of the spatula. Bake for 20 minutes, then remove the granola from the oven. With a large, flexible spatula, carefully flip large sections of the granola over, doing your best to keep them intact. With the back of the spatula, press the granola back into a single layer. Rotate the pan 180 degrees, return it to the oven, then bake for an additional 15 to 20 minutes, until the granola is golden brown, feels almost dry to the touch, and smells irresistible. It will continue to crisp as it cools.

Place the baking sheet on a cooling rack. Let the granola cool completely on the sheet (no cheating!), then carefully stir in the mix- ins, breaking up the granola as you do. Enjoy with milk, yogurt, overnight oats, over ice cream or frozen yogurt, or on its own by the handful.

1. Preheat oven to 350 F. Line a 9×9 inch square pan with parchment paper

2. In a bowl, mix the oats, brown rice crisps, cornmeal, salt, baking soda, and flax, if using.

3. in a small pot melt together the honey and coconut oil over medium heat. Bring to a boil. Boil 30 seconds. Remove from the heat. Stir in the vanilla. Pour over the oats. Mix well to coat.

4. Dump the oats into the prepared pan. Using the back of a 1/2 cup measuring spoon, firmly press the mix into an even layer, really packing it tight.

5. Bake 15 minutes. Remove from the oven and carefully spread the jam over the bars. Bake another 10 minutes. Let the bars cool 10 minutes then remove from the pan. Let cool another 30 minutes, then cut into the bars.

6. To make the glaze. Warm the yogurt and honey together for 15 seconds in the microwave. Add the vanilla, then whisk in the powdered sugar and meringue powder, if using.

7. Dip or drizzle each bar with the glaze. Let dry at least 1 hour, ideally overnight. The bars will be sticky if you don't let them really dry. Store in an air-tight container.

Add the honey mixture to the dry oat mixture and mix until everything is moist and combined. Gently stir in the blueberries. Press the mixture into the prepared pan and then using the back of a measuring cup press the mixture into the pan until it is tightly packed. Cover and place in the freezer for 1-2 hours. Cut into 9-12 bars and return to the freezer.

Line a baking sheet with parchment paper. Working with one frozen bar at a time, dip the bottom of the bar into the yogurt and allow any excess to drip off. Flip the bars over so the yogurt coated side faces up and place on the prepared baking sheet. They will be very sticky. Repeat with the remaining bars. Let the bars sit, uncovered, without touching, overnight or up to 2 days until the yogurt is dry to touch.

Once the bars are completely dry, flip them over so the yogurt coated side is now facing down. Drizzle the remaining coating over the bars and allow the bars to sit overnight or up to 2 days until the yogurt is dry to touch.

1. Preheat the oven to 275 degrees F. Line a baking sheet with parchment paper.

2. In a large bowl combine the oats, quinoa, almonds, sunflower seeds, pumpkin seeds, sesame seeds, and chia seeds.

3. Melt together the butter and 1/2 cup honey. Stir in the vanilla. Pour the mixture over the oatmeal mix and toss well to combine. Spread in an even layer on the prepared baking sheet. Transfer to the oven and bake 20 minutes. Remove from the oven, stir, and drizzle the remaining 2 tablespoon honey over the granola. Return to the oven and bake another 10 -15 minutes until golden. Remove from the oven and let cool 15-20 minutes. Stir in the chocolate chips. Keep stored in an airtight container for up 1 month.

Gather all ingredients.

Cover the bottoms of two small glasses with a layer of yogurt. Cover layer with berries.

Repeat until both glasses are full, ending with a fruit layer. Sprinkle with graham crackers and nutmeg.