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2.In another bowl mix the sweetener, oil, and extract at the same time.
1/4 cup canola oil
Tips:
Mix and Match Homemade Granola Recipe
3/4 cup raisins or other dried fruit (optional)
3.Add the liquid to the dry ingredients and mix thoroughly. The liquids will be absorbed and the granola will transform darker and shinier.
1 teaspoon vanilla and/or other extract
4.Spread the granola in a shallow baking pan. Bake for 25 minutes. Remove the baking sheet from the oven and stir the granola with a extensive spatula so that it does not over-brown on the ground and edges. Add the optional fruit and nuts.
4 cups rolled cereal blendoats, wheat or barley
Homemade granola is nice, very good. It's much better than the store-purchased varieties. Fresh from the oven, warm, and made with your favorite ingredients, it makes a great snack or breakfast cereal. We love it as trail mix too.
1. Granola will transform crispier and crunchier as it cools.
6.Store your granola in a sealed container and use inside ten days. May be stored for longer periods in the refrigerator or freezer.
The recipe is easynot much more than mixing the ingredients at the same time until they are coated and then baking it in the oven until dried. And you can let your imagination run wild when you make granola. The basic ingredients are cereal, oil, and a sweetener. Then add anything that you like to give it the character, taste, and nutrition that you wantraisins, cranberries, walnuts, or whatever.
Preheat the oven to 300 degrees.
1/4 cup oat flour
half of cup sunflower seeds, sesame seeds, or flax seeds
half of cup honey, maple syrup, or a thick syrup made with half of cup brown sugar and a couple of-3 tablespoons water
half of cup walnuts(optional)
But it's hard to get it to clump up as it should. Granola should have clumps that are chewy and tasty, not just a aggregate of rolled cereals. But most recipes won't work. There's a secret to creating granola that clumps. We'll tell you the secret.
1. In a extensive bowl, mix all the dry ingredients at the same time apart from the dried fruit. Set the dried fruit aside.
half of teaspoon salt
We have a test kitchen in Rigby, Idaho. Our assignment was to make a granola with crispy, chunky clumps. Surely, we thought, pick a recipe that calls for honey or syrup and it should clump. It doesn't. By the time you dry the granola permanently in the oven, the syrup is no longer sticky and the rolled cereals fall apart. If you do not dry it permanently, it's chewy and not crisp. So there ought to be a secret ingredient.
2. Because of the oil, granola will not stay fresh long. Store in an airtight container and use inside two weeks. Freeze for longer storage.
What follows is our favorite recipe for homemade granola.
5.Return the granola to the oven and bake for an extra 12 minutes. Remove the granola from the oven and let it cool on the baking sheet.Letting the granola cool on the baking sheet will retain the clumps. Once the granola has cooled, scrape it into a extensive bowl.
The secret is oat flour. A little oat flour mixed with the liquid makes a sticky paste that holds clumps at the same time after drying. It works just like the wheat paste you used in kindergarten. And it doesn't take much oat flour; a quarter of cup per batch will do. With so little flour, you can't tell that it's there.
