Raisin-Peanut-Dark Chocolate Granola and Cranberry-Macadamia Nut-White Chocolate Granola

These sound decadent, and they are, but they are also healthy, with lots of fiber, vitamins and minerals in them.  I couldn’t decide what granola to make, so I raided the pantry and came up with these combos.  What goes better with macadamia nuts than white chocolate?  And dried cranberries and white chocolate are another great combo, so I put all three together.  For the other half of the batch it was GORP – good old raisins and peanuts – but with some dark chocolate thrown in, just ’cause I like it.

This fall, I was making granola for my husband.  He was so happy that I was making more granola for him, that he washed my car!  I should make granola more regularly!

I started with my normal batch amount and then split the oatmeal base in half to add the different nuts before putting them in the oven.  In case you want to make one or the other, I will write the recipes as if the batches were fully separate.

Raisin – Peanut – Dark Chocolate Granola

3 cups uncooked rolled oats

1 cup shredded coconut (unsweetened)

1/2 cup sesame seeds

1/2 cup pumpkin seeds (raw)

1/2 cup shelled sunflower seeds (raw)

1 tsp cinnamon

1/2 cup peanuts (preferably raw)

1/2 cup oat bran

1/4 cup canola oil

1/4 cup honey (local)

1 cup cold water

1/2 cup raisins

1/2 cup dark chocolate chips

Preheat oven to 250F.

In a large bowl, mix together the oats, coconut, sesame seeds, pumpkin seeds, sunflower seeds, cinnamon, peanuts, and oat bran.

In a small bowl, mix the oil, honey and water.

Pour over the oat mixture and mix in.

Spread out on 2 cookie sheets lined with parchment paper.

Bake until toasted, about 1 hour, stirring every 15 minutes.

Stir in the raisins.  Let cool.

Stir in the dark chocolate chips.

Store in tightly lidded containers in the refrigerator or freezer.  Enjoy!

Makes about 2 quarts.

Cranberry – Macadamia Nut – White Chocolate Granola

3 cups uncooked rolled oats

1 cup shredded coconut (unsweetened)

1/2 cup sesame seeds

1/2 cup pumpkin seeds (raw)

1/2 cup shelled sunflower seeds (raw)

1 tsp cinnamon

1/2 cup macadamia nuts, chopped

1/2 cup oat bran

1/4 cup canola oil

1/4 cup honey (local)

1 cup cold water

1/2 cup dried cranberries

1/2 cup white chocolate chips

Preheat oven to 250F.

In a large bowl, mix together the oats, coconut, sesame seeds, pumpkin seeds, sunflower seeds, cinnamon, macadamia nuts, and oat bran.

In a small bowl, mix the oil, honey and water.

Pour over the oat mixture and mix in.

Spread out on 2 cookie sheets lined with parchment paper.

Bake until toasted, about 1 hour, stirring every 15 minutes.

Stir in the cranberries.  Let cool.

Stir in the white chocolate chips.

Store in tightly lidded containers in the refrigerator or freezer.  Enjoy!

Makes about 2 quarts.

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