Spread
granola mixture evenly on prepared baking sheet and bake, stirring frequently, until the granola has turned a golden color, about 20 minutes.
+ Line a baking dish with parchment paper then scoop
granola mixture into a dish and flatten to form a rectangle.
You're looking for the
moist granola mixture that initially goes in the oven to dry out, crisp up and brown.
Scoop
tigernut granola mixture onto the lined baking sheet, spread out evenly with the back of your spatula, and place the sheet in the preheated oven to bake for 35 - 40 minutes, until just beginning to brown around the edges.
Distribute the low
carb granola mixture evenly on the prepared sheet pan and bake until fragrant and slightly golden in color - about 15 - 25 minutes.
Evenly
spread granola mixture onto baking sheet and bake for 30 - 40 minutes or until the oats turn golden brown.
Divide
granola mixture evenly between prepared baking sheets and spread into an «O» shape on each tray, pressing down firmly with a spatula to compact and leaving an open space in the center.
Pour it over
the granola mixture and mix well.
If
the granola mixture sticks to your hands, wet your hands or use a bit of coconut oil.
After a few tries, I've found that it's really important to press
the granola mixture into the pan.
Spread
the granola mixture onto the baking tray using a spatula or the back of a spoon.
I found that quite a bit of
the granola mixture did not stick to the nuts, so rather than toss it, I added it to our regular jar of homemade granola.
A lot of times things you do to / put on nuts tends to fall off the nut, which drives me batty, but
this granola mixture seems like it will stay stuck to the nut very well.
Spread
the granola mixture on the sheet evenly.
Whisk two eggs together and pour over
granola mixture.
It just seems like if you put the nuts in the oven all day to make «crispy nuts» and then put the crispy nuts in
the granola mixture and cook all day again, you're going to end up with a nice granola filled with hard, burned nuts.
Spread
the granola mixture out evenly on a greased or parchment - lined baking sheet and bake for 15 minutes.
Line a rimmed baking sheet with parchment paper, then spread
your granola mixture out in an even layer.
Spread
the granola mixture out on the baking sheet and drizzle the remaining tbsp of maple syrup over the top.
Transfer
the granola mixture to a baking sheet and spread it in an even layer.
Transfer
the granola mixture to the lined baking sheet and spread it out in an even layer.
What I wanted to achieve here was to add the chocolate at a point where it would melt a little and clump with
the granola mixture, but not so much that it melted completely.
The difference between the two is that we bake Granola Bars in a pan instead of spreading
the granola mixture onto a baking sheet.
The egg whites and applesauce add a fair amount of moisture to
this granola mixture, and we all know what happens to rice krispies when they get wet.
I usually put coconut oil into my granola mixture
Your granola mixture is now officially ready to become a gorgeous granola crust!
Scoop
your granola mixture into your parchment - lined pan.
Spread
the granola mixture out in the jelly roll pan, patting it down to for one even layer.
Sprinkle
the granola mixture evenly over the lined baking trays, then place in the centre of the oven to bake for 20 - 30 minutes, stirring halfway.
Put
the granola mixture onto the baking sheet and flatten out with your hands; it doesn't have to be a uniform shape so long as it's flat.
Transfer
the granola mixture to the prepared baking pan and press down as firmly as you can with the back of a spoon or a spatula.
Slice
the granola mixture into rectangles with a sharp knife and store in an airtight container in the refrigerator for up to two weeks.
Bake
the granola mixture for 20 minutes, then let it cool on the counter before chilling it in the refrigerator for at least half an hour until it is firm (this is necessary so that the mixture doesn't break when you slice it).
Finally, once
the granola mixture has chilled and is very firm, slice it into rectangles with a sharp knife and store the bars in an airtight container in the refrigerator for up to two weeks.
Pour
the granola mixture on the baking tray and bake for 30 minutes until golden brown.
Transport
the granola mixture to a large lined baking sheet / tray and leave your oven to do the rest of the hard work.
Spread
the granola mixture evenly on the two baking sheets.
Spread
the granola mixture evenly onto a baking tray lined with baking paper and press down firmly so the mixture sticks together.
Lay a piece of parchment paper on a baking tray and add
the granola mixture spread it out until its a little under 1 inch thick.