Peanut Butter Coconut Granola

Peanut Butter Coconut Granola

 

  • 8 cups rolled oats
  • 2 cups flaked unsweetened coconut
  • 2 cups almonds, chopped
  • 1/2 cup coconut oil
  • 1 cup peanut butter
  • 1/2 cup honey
  • 1/4 cup sucanat (or brown sugar)
  • 1/2 tsp salt

Stir together the oats, coconut, and almonds in a large bowl. Warm the coconut oil in a saucepan over medium heat, then add remaining ingredients and stir until blended. Pour over the oat mixture and combine. Line two large baking sheets with parchment paper. Spread the granola evenly on the trays. Bake at 340 degrees for 15-18 minutes, or until golden, stirring every several minutes.  When cool, sprinkle with chocolate chips if desired.

Adapted from Minimalist Baker

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Nut-And-Honey Cinnamon Granola

8 cups rolled oats
1 cups almonds, chopped
1 cups pecans, chopped
1/2 tsp salt
1 Tbs cinnamon
1/2 cup coconut oil
1 cup honey

Mix the oats and nuts in a large bowl. In a small saucepan over medium low heat, warm the coconut oil, honey, and spices, then pour over the dry ingredients and mix well. Spread the granola evenly on two baking sheets lined with parchment paper. Bake at 340 degrees for about 16-18 minutes, stirring halfway through the baking time. The granola should be a deep golden brown. Be careful not to over-bake, as it will crisp up as it cools. Store in an airtight container for up to a few weeks.

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Sweet Potato Granola

6 cups rolled oats
1 cup chopped pecans
1 cup chopped almonds
1/4 cup sunflower seeds
1/4 cup sucanat (or brown sugar)
1 Tbs cinnamon
1/2 tsp salt
1/2 cup coconut oil, melted
1/2 cup honey (sub maple syrup or agave for vegan)
1 cup sweet potato puree

Mix the oats, nuts, seeds, sucanat, cinnamon, and salt together. In a saucepan over medium low heat, warm the coconut oil, honey and sweet potato puree and whisk. Pour over the dry ingredients and mix well. Spread the mixture evenly on two baking sheets lined with parchment paper. Bake at 340 degrees for 20-24 minutes or until the granola is beginning to brown. (I baked mine for 24 minutes, stirring every 8 minutes.) Once the granola is completely cooled, store in an airtight container.

Adapted from www.minimalistbaker.com

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Joy’s Peanut Butter Granola

8 cups rolled oats
1/2 cup coconut oil (or butter)
1/2 cup peanut butter
1/4 cup sucanat
1/2 cup honey
1 tsp vanilla
semi-sweet chocolate chips (optional)

Place the oats in a large bowl. Melt the coconut oil in a saucepan over medium heat. Stir in the peanut butter, sucanat, honey, and vanilla. Pour over oats and mix. Spread out on dehydrator sheets. Dehydrate at 145 degrees for at least 4 hours (or until desired crispiness). Let cool; transfer to an airtight container. Sprinkle  chocolate chips over the granola if desired.

Oven-bakes Version:

Line two 8″ x 11″ jelly roll pans with parchment paper. Pour the granola evenly on the pans. Bake at 300 degrees for 18-20 minutes or until crisp but not burnt, stirring halfway through to prevent burning (You can stir it more often for more evenly baked granola). Let cool; transfer to an airtight container.

makes about 10 cups of granola

From www.blogofjoy.com

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Everyday Granola

6 cups rolled oats
1 1/4 cups coarsely chopped pecans
1 cup unsweetened shredded coconut
1 Tbs ground cinnamon
1/2 tsp allspice
1/2 tsp  ground ginger
1/2 tsp salt
1/2 cup olive oil
2/3 cup honey

Mix first 6 ingredients in a large bowl. Stir honey and olive oil. Spread on dehydrator sheets. Dehydrate at 155 degrees for at least 6 hours. Cool; store in an airtight container.

– Oven-Baked Version –

Preheat oven to 300 degrees. Line 2 rimmed baking sheet with parchment. Spread prepared granola on the baking sheets. Bake until golden, stirring every 10 minutes, about 20 minutes. Place sheet on a cooling rack. Stir granola, cool. Store in an airtight container.

makes about 10 cups of granola

from www.epicurious.com

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Pumpkin Granola

A flavorful fall treat!

8 cups rolled oats
1/2 cup walnuts, chopped
1/4 cup pumpkin seeds
1/4 cup sunflower seeds
1/2 cup coconut oil
3/4 cup pumpkin puree
1/2 cup honey
1/2 cup sucanat (or brown sugar)
1 Tbs cinnamon
1/4 tsp salt
1 Tbs vanilla extract

Combine the oats, walnuts, pumpkin seeds, and sunflower seeds in a bowl. In a saucepan over medium heat, add remaining ingredients and stir until combined. Pour over the oats and stir. Spread evenly on two 15″ by 11″  jelly roll pans lined with parchment paper. Bake at 325 degrees, stirring every 6 minutes until granola is crisp and golden. Cool and store in an airtight container. Serve with raisins, if desired.

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Cocoa Granola

This is a family staple!

16 cups rolled oats
1/2 cup cocoa powder
2 sticks butter
1/3 cup coconut oil
3/4 cup sucanat
1/2 c. honey

Combine oats and cocoa in a large bowl. Melt the butter in a pan. Add the remaining ingredients and stir over medium heat until combined. Pour over oats and mix.  Spread out on dehydrator sheets. Dehydrate at 155 degrees for at least 6 hours (it can be dehydrated longer for crisper granola). Transfer to an airtight  container.

Oven-baked version: Line two 15″ by 11″ jelly roll pans with parchment paper. Spread the granola evenly on the two tray. Bake at 300 degrees for 20-25 minutes, stirring every several minutes to prevent burning.

Adapted from allrecipes.com

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Coconut Granola

8 cups rolled oats
1 cup shredded coconut
1/2 cup chopped almonds
1/2 cup sucanat
1/4 tsp salt
3/4 cup coconut oil, melted
1/2 cup honey
1 Tbs vanilla extract
1/4 tsp coconut extract
1/2 tsp cinnamon
1/4 tsp nutmeg

Combine the oats, coconut, almonds, sucanat, and salt. In a separate bowl, combine  the coconut oil, maple syrup, vanilla extract, and coconut extract, and pour over the oat mixture; stir until combined. Dehydrate for 3 hours at 155 degrees in a dehydrator.

-Oven-Baked Version-

Line two 15″ by 11″ jelly roll pans with parchment paper. Spread the granola out evenly on the pans and press the granola together. Bake at 300 for 45 minutes or until golden brown, stirring every 15 minutes.  After cooling, store in an airtight container.

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Easy Peanut Butter Granola

  • 6 Tbs butter
  • 1 cup peanut butter
  • 3/4 cup sucanat (brown sugar)
  • 7 cups rolled oats

Melt butter, peanut butter, and sucanat in a saucepan over medium heat. Pour over oats and mix. Dehydrate at 155 degrees for 2 hours.

Oven baked alteration:

Spread onto a large lightly greased cookie sheet and bake at 350 degrees for 18-20 minutes, stirring once or twice during heating if desired. Cook until granola is lightly toasted and golden (but not burnt).  When cool, store in canisters.

from tammysrecipes.com

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Dad’s Granola

  • 14 C Rolled Oats
  • 2 C wheat germ
  • 1 1/3 C chopped walnuts
  • 3/4 C flaked coconut
  • 1 C maple syrup
  • 1 1/3 C brown sugar (or sucanat)
  • 3/4 C coconut oil

In a very large bowl, mix the dry ingredients.  In a saucepan, mix the wet ingredients and heat on medium for one or two minutes (until sugar is dissolved).  Add to the dry ingredients and mix thoroughly.  Dehydrate for 2 hours at 155 degrees.

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