GRANOLA FLAKES RECIPES

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LAURENT TOURONDEL'S FAVORITE GRANOLA RECIPE - NYT COOKING



Laurent Tourondel's Favorite Granola Recipe - NYT Cooking image

This recipe came to The Times from the chef Laurent Tourondel. The focus is on texture: rolled oats, corn flakes, steel-cut oats and sliced almonds combine for a hefty crunch, while honey, vanilla, cinnamon and orange zest give it a golden warmth. The granola comes together quickly and will bake in 20 minutes or less. Store in an airtight container for a week, but you’ll probably run out before then.

Provided by Jeff Gordinier

Total Time 30 minutes

Yield 6 servings

Number Of Ingredients 11

2 cups old-fashioned rolled oats
2 cups unsweetened cornflakes
1 cup steel-cut oats
1 cup sliced almonds
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1/2 cup honey
1/2 cup maple syrup
1/4 cup canola oil
Finely grated zest of 2 oranges
2 vanilla beans, split and scraped

Steps:

  • Heat oven to 325 degrees. In a large bowl, combine rolled oats, cornflakes, steel-cut oats, almonds, salt and cinnamon. Mix until well combined.
  • In a small saucepan, combine honey, maple syrup, canola oil, orange zest and split vanilla beans and their pulp. Place over medium heat and boil for 1 minute. Discard vanilla beans, and pour hot liquid over dry ingredients. Using a rubber spatula, mix until well combined.
  • Line a large rimmed baking sheet with parchment paper, and spread evenly with the granola. Bake until golden brown and evenly toasted, tossing about halfway through, 10 to 20 minutes. Remove baking sheet from oven and place on a rack to cool; mixture will be soft and sticky while hot, but will dry and become crisp as it cools.
  • When granola is completely cool and dry, break into bite-size pieces. Store in an airtight container for up to 1 week.

Nutrition Facts : @context http//schema.org, Calories 531, UnsaturatedFatContent 17 grams, CarbohydrateContent 85 grams, FatContent 20 grams, FiberContent 7 grams, ProteinContent 10 grams, SaturatedFatContent 2 grams, SodiumContent 405 milligrams, SugarContent 45 grams, TransFatContent 0 grams

EASY GRANOLA RECIPE | BON APPÉTIT



Easy Granola Recipe | Bon Appétit image

This sweet and salty granola uses cereal, pecans, and oats to create addictively crunchy bunches for snacking on repeat.

Provided by Claire Saffitz

Yield Makes about 8 cups

Number Of Ingredients 11

2 cups old-fashioned oats
1 cup bran flake cereal
1 cup large unsweetened coconut flakes
1 cup raw pecans
½ cup raw pumpkin seeds (pepitas)
½ cup raw sunflower seeds
? cup wheat germ
1 teaspoon kosher salt
½ cup pure maple syrup
½ cup virgin coconut oil, melted
1 large egg white

Steps:

  • Preheat oven to 275°. Toss 2 cups oats, 1 cup cereal, 1 cup coconut, 1 cup pecans, ½ cup pepitas, ½ cup sunflower seeds, ? cup wheat germ, and 1 tsp. salt on a rimmed baking sheet. ? Wait. Are oats gluten free?
  • Pour ½ cup maple syrup and ½ cup oil over and mix with clean hands until all nuts, seeds, and oats are coated.
  • Vigorously beat 1 large egg white in a medium bowl until very thick and foamy, about 45 seconds. Pour over oat mixture and mix with hands again until egg white is evenly distributed.
  • Spread out granola in an even layer.
  • Bake 30 minutes, then remove sheet from oven and stir once with a flexible metal spatula, turning mixture and spreading out again into an even layer.
  • Continue to bake, without stirring, until oats are toasted and crisp, 35–45 minutes longer. Let cool without stirring.
  • When granola is cooled, scrape bottom of tray with spatula to loosen granola and break into clusters. Serve or transfer to an airtight container.
  • Do Ahead: Granola can be made 1 week ahead. Store in an airtight container at room temperature.

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