Upgrade your regular granola with these 3 recipes
Welcome to Best Bites, a twice-weekly video series that aims to satisfy your never-ending craving for food content through quick, beautiful videos for the at-home foodie. Check back on Tuesdays and Thursdays for new episodes!
Once you try these unique homemade twists on regular old granola, you won't go back to the store-bought kind! Indulge in these decadent flavors from coconut pecan to carrot cake, and check out the recipes on this episode of Best Bites!
Maple Cranberry Almond Granola
- 2 and 1/2 cups old-fashioned rolled oats
- 1 cup Diamond of California whole almonds1
- 2/3 cup dried cranberries
- 1/2 or 1 teaspoon ground cinnamon
- pinch salt (about 1/8 teaspoon)
- 1/2 cup pure maple syrup
- 1/4 cup melted coconut oil
- 1 teaspoon vanilla extract
- Preheat oven to 300°F (149°C). Line a large baking sheet with parchment paper or a silicone baking mat.
- Toss the oats, almonds, cranberries, cinnamon, and salt in a large bowl. Add the maple syrup, coconut oil, and vanilla extract and stir to combine. Make sure all of the oats are moistened.
- Spread onto the prepared baking sheet and bake for 45 minutes, stirring every 15 minutes. Allow granola to cool completely - the air will help the granola obtain a crunchy texture.
Coconut Pecan Chocolate Chip Granola
- ¼ cup coconut oil
- ¼ cup plus 2 tablespoons honey
- 2 cups old fashioned oats
- ½ cup shredded unsweetened coconut
- ½ cup pecans, chopped
- ½ cup semi-sweet chocolate chips
- Preheat oven to 300 degrees.
- Add coconut oil and honey to a microwave safe bowl. Place in the microwave for 15-30 seconds to slightly melt the honey and coconut oil.
- Add the melted honey and coconut oil to a large bowl with the oats, coconut and pecans. Toss to coat.
- Place on a baking sheet lined with a silicone baking mat or parchment paper.
- Bake for 30 minutes or until golden brown and allow the granola to cool. The granola with get crunchier as it cools it tends to be sort of soft when it first comes out of the oven.
- Toss cooled granola with chocolate chips and enjoy.
- Store in an airtight container at room temperature for up to a week or freeze for up to 2 months.
Carrot Cake Granola
- 2 cups old-fashioned oats
- 1 cup grated or shredded carrots
- 1 cup pecans
- 1 cup walnuts
- (optional) 1/2 cup shaved or shredded coconut
- 1/4 cup maple syrup
- 1/4 cup melted coconut oil
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground nutmeg
- 1/2 cup raisins
- Heat oven to 350 degrees.
- Add the oats, pecans, walnuts, coconut (if using), maple syrup, coconut oil, cinnamon, salt, ginger, nutmeg, cloves and carrots together in a large mixing bowl. Toss well until combined.
- Spread the mixture out evenly on a baking sheet and bake for 25 minutes, pulling the mixture out at the halfway point and giving it a good stir before the final round of baking. Remove and let cool until the granola reaches room temperature. Then add raisins and toss to combine.