Granola Chocolate Chip Cookies Recipe Ree Drummond Food Network

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I'm picky about granola! This is my go-to recipe because it's crunchy, buttery, and salty-sweet. Crumble it if you prefer!

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In a bowl, toss the oats with the canola oil, melted butter and salt. Spread the mixture out on 2 baking sheets and toast in the oven for 15 to 20 minutes, shaking the pan twice and making sure they don't burn. Remove from the oven and set aside. In a medium saucepan, combine the brown sugar, honey, apple juice and molasses.

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Butter a 9 x 13 or 8 x 10 baking dish. Mix together the flour, oats, brown sugar, baking powder, and salt. Cut in the butter with a pastry cutter until it resembles coarse crumbs. Sprinkle half the mixture into the pan and pat lightly to pack it a little tight. Spoon strawberry preserves evenly over the surface, then use a dinner knife to.

5Minute Granola Recipe Ree Drummond Food Network

Ree Drummond makes an easy homemade granola bars recipe that gets an extra kick of sweetness after they're dipped in chocolate. The Pioneer Woman star's bars are a perfect snack for the family.

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Heat oven to 350°F. Spray a large baking sheet with cooking spray, or line it with parchment paper. Set aside. Combine the oats, pepitas and pecans in a large mixing bowl. In a separate bowl, whisk together the maple syrup, melted coconut oil, pumpkin puree, pumpkin pie spice, vanilla extract, and salt together until smooth.

Brown Butter Granola Clusters Recipe Ree Drummond Food Network

Set aside to cool a bit. Reduce the oven temperature to 325 degrees F. In a medium saucepan, combine the brown sugar, honey, apple juice and molasses. Stir the mixture until combined, then heat over medium heat, stirring, until barely bubbling. Stir in the vanilla extract.

Granola Bars Recipe Ree Drummond Food Network

Food Network star Ree Drummond updated a past blog post, where she shared how she lost over 50 pounds, noting that something she did not do was take weight-loss drugs like Ozempic.

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Sprinkle granola and cinnamon sugar over the peanut butter. Stack the apples, alternating between red and green slices. Wrap tightly in plastic wrap and refrigerate until ready to eat.

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To a large bowl add the oats, chopped pecans, pumpkin seeds, sesame seeds and 2 tablespoons of the pumpkin pie spice. To a medium microwave-safe bowl, add the maple syrup, brown sugar and butter.

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Set aside to cool a bit. Reduce the oven temperature to 325 degrees F. For the clusters: In a medium saucepan, combine the brown sugar, honey and molasses. Stir the mixture until combined, then.

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Directions. In a bowl, toss the oats with the oil, melted butter and salt. Spread the mixture out on 2 baking sheets and toast in the oven for 12 minutes, shaking the pans twice during the cooking.

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Stir in the wheat germ, then pour onto a plate. Reduce the heat to medium and add the butter. When the butter has melted, add the honey, brown sugar, maple syrup, vanilla and salt. Bring to a boil.

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Make the pancake batter by stirring together the pancake mix, brown sugar, milk, eggs, and oil until combined. Stir in the strawberry preserves, then stir in the strawberries and granola, adding more of either if you'd prefer. (Hold back some chopped strawberries for serving.) Heat a nonstick skillet or griddle over medium heat.

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Preheat the Oven: Set your oven to 375°F. Prepare the Mixture: In a large bowl, mix oats, pecans, pumpkin seeds, sesame seeds, and 2 tablespoons of pumpkin pie spice. Make the Syrup: In a microwave-safe bowl, combine maple syrup, brown sugar, and butter. Microwave for 20 to 40 seconds until the sugar dissolves.