Best 4 Eight Grain Granola Recipes

Nourishing and wholesome, eight grain granola is a delicious and versatile breakfast or snack option that can be enjoyed by people of all ages. This delectable treat combines the goodness of eight different grains, offering a diverse range of flavors and textures. Whether you prefer a crunchy granola to sprinkle over yogurt or a soft and chewy granola bar to munch on, there's a perfect eight grain granola recipe out there for everyone.

Here are our top 4 tried and tested recipes!

EIGHT-GRAIN GRANOLA

Eight-Grain Granola image

Here is a granola recipe, adapted from the chef Anup Joshi, that is packed with protein and texture. It combines rolled oats, spelt, teff, amaranth and other grains into a healthy power punch. You may need to explore the bulk-food section of your grocery to gather these ingredients, but the extra shopping time will result in a sweet, salty crunch, laden with dried fruit.

Provided by Jeff Gordinier

Categories breakfast, weekday, main course

Time 1h15m

Yield About 6 cups (6 servings)

Number Of Ingredients 17

Ingredients

2 cups old-fashioned rolled oats
1 cup kamut flakes or kamut puffs
1 cup spelt flakes
2 tablespoons black quinoa
2 tablespoons millet
2 tablespoons buckwheat groats
1 tablespoon teff (an African cereal grain)
1 tablespoon amaranth
3/4 cup honey
1/2 cup granulated raw sugar
2 teaspoons sea salt
3/4 cup canola oil
1/4 cup Marcona almonds
1/4 cup seedless raisins
1/4 cup dried apricots, coarsely chopped
1/4 cup dried currants
1/4 cup dried cranberries

Steps:

Heat oven to 250 degrees. Line a large baking sheet with parchment paper, and set aside.
In a large bowl, combine oats, kamut, spelt, quinoa, millet, buckwheat, teff and amaranth. In a separate bowl, whisk together honey, sugar, salt, oil and almonds. Add to the bowl of grains and mix until well combined.
Spread mixture evenly across baking sheet. Bake for 45 minutes to 1 hour, stirring every 15 minutes, until golden brown; the mixture will still be soft and wet, but will become firm and crisp as it cools. Remove from heat and mix in raisins, apricots, currants and cranberries, then cool completely. If necessary, break up clumps into smaller pieces. Store in an airtight container for up to 1 week.

Nutrition Facts : @context http, Calories 773, UnsaturatedFat 30 grams, Carbohydrate 116 grams, Fat 34 grams, Fiber 9 grams, Protein 12 grams, SaturatedFat 3 grams, Sodium 426 milligrams, Sugar 63 grams, TransFat 0 grams

MIXED-GRAIN GRANOLA

Mixed-Grain Granola image

No packaged granola can match this easy-to-make, lightly honeyed version. To add variety, seek out store-bought muesli and hot and cold cereals made from ancient grains.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Yield Makes 5 cups

Number Of Ingredients 9

Ingredients

1 cup barley flakes
1 cup spelt flakes
1 cup old-fashioned oats
2 tablespoons light-brown sugar
1 teaspoon pure vanilla extract
1/4 cup honey
1/2 teaspoon coarse salt
1 tablespoon safflower oil
1 cup sliced almonds

Steps:

Preheat oven to 325 degrees. Mix flakes and oats in a medium bowl. Spread mixture on a rimmed baking sheet, and bake, stirring every 10 minutes, until light gold, 35 to 40 minutes.
Transfer to a large bowl, add the remaining ingredients, and toss to coat. Return to sheet, and spread in an even layer. Bake, stirring halfway through, until golden brown, for 20 minutes. Let cool. Granola can be stored for up to 3 weeks.

HOMEMADE GRANOLA CEREAL

Homemade Granola Cereal image

This is a great granola recipe. So easy and so delicious!

Provided by CookingZach

Categories 100+ Breakfast and Brunch Recipes Cereals Granola Recipes

Time 35m

Yield 16

Number Of Ingredients 11

Ingredients

4 ½ cups rolled oats
2 cups whole wheat flour
1 ¼ cups honey
¾ cup wheat germ
½ cup chopped raw cashews
½ cup chopped raw almonds
⅓ cup vegetable oil
¼ cup flaked coconut
2 tablespoons brown sugar
1 teaspoon vanilla extract
1 teaspoon salt

Steps:

Preheat oven to 250 degrees F (120 degrees C).
Mix oats, flour, honey, wheat germ, cashews, almonds, vegetable oil, coconut, brown sugar, vanilla, and salt together in a large bowl; spread onto a baking sheet.
Bake in preheated oven for 15 minutes, stir, and increase heat to 325 degrees F (165 degrees C). Continue cooking until the granola is golden brown, about 10 minutes more. Cool granola completely before storing in an air-tight container.

Nutrition Facts : Calories 331.5 calories, Carbohydrate 55.2 g, Fat 10.6 g, Fiber 5.5 g, Protein 7.7 g, SaturatedFat 1.9 g, Sodium 180.4 mg, Sugar 24.5 g

WHOLE GRAIN GRANOLA

Whole Grain Granola image

This recipe for a not-too-sweet, olive-oil and honey-enriched granola can be used as a template. Vary the types and amounts of puffed and rolled (also called flaked) grains, coconut and nuts to suit your taste, as long as you use eight cups altogether. And feel free to add chopped dried fruit at the end, stirring it into the granola mix while it's still warm. If you want to add spices, stir a mix of ground cinnamon, ginger, and cardamom into the honey mixture before baking. It's easy to make this recipe your own.

Provided by Melissa Clark

Categories breakfast, main course

Time 1h

Yield About 8 cups

Number Of Ingredients 9

Ingredients

2 1/2 cups puffed kamut (or use other puffed whole grains, such as barley or wheat)
2 cups rolled barley (or use rolled oats, rolled spelt, rolled triticale or rolled rye)
1 1/2 cups raw (untoasted) nuts, such as whole almonds, walnuts or pecans, or a combination
1 cup unsweetened coconut chips or shredded coconut
1 cup raw pepitas (pumpkin seeds)
2/3 cup honey
1/2 cup extra-virgin olive oil
1/3 cup dark brown sugar
1 1/2 teaspoons kosher salt

Steps:

Heat oven to 300 degrees. Mix all ingredients together and spread out on two baking sheets lined with parchment paper.
Bake until golden brown all over, about 35 to 50 minutes. Stir the granola as it bakes at least 2 or 3 times, making sure to stir around the edges. Cool completely before storing airtight.

Nutrition Facts : @context http, Calories 313, UnsaturatedFat 15 grams, Carbohydrate 28 grams, Fat 21 grams, Fiber 4 grams, Protein 7 grams, SaturatedFat 5 grams, Sodium 144 milligrams, Sugar 16 grams, TransFat 0 grams

Tips:

Choose the right oats: For the best texture, use old-fashioned rolled oats. They'll hold their shape better than quick-cooking or steel-cut oats.

Toast the oats and nuts: Toasting the oats and nuts brings out their flavor and makes them more crunchy. Be sure to watch them closely so they don't burn.

Use a variety of grains: Don't just stick to oats. Try adding other grains like quinoa, amaranth, or millet for a more complex flavor and texture.

Add your favorite mix-ins: There are endless possibilities when it comes to mix-ins for granola. Some popular options include dried fruits, nuts, seeds, and spices.

Don't overcook the granola: Granola is best when it's slightly chewy, so don't overcook it. Keep an eye on it in the oven and take it out as soon as it's golden brown.

Store granola properly: Granola can be stored in an airtight container at room temperature for up to 2 weeks. You can also freeze it for up to 3 months.

Conclusion:

Eight-grain granola is a delicious and healthy breakfast option that's easy to make at home. With a variety of grains, nuts, and seeds, it's packed with nutrients and fiber. Plus, it's a great way to use up leftover oats. So next time you're looking for a quick and easy breakfast, try making a batch of eight-grain granola. You won't regret it!