Cook the granola: Set the slow cooker to high and cook, stirring every 30 minutes, until toasted and golden-brown, about 2 to 2 1/2 hours total. Spread the granola out on a microwave-safe plate and microwave it for 10 seconds. Its a great gift also! You can mix and match the nuts, seeds, oils, and sweetener and even add things like chocolate chips at the end to bulk it up. If you find it goes a bit soggy, you can crisp it up again before eating it. Would flavored almonds work? You can serve it in a variety of ways once youve obtained your crunchy granola. Stir it around every 7-10 minutes to make sure it cooks evenly. This is dangerous stuff! I freaking love this granola. When the coconut is just lightly golden, remove the pan and let it cool. You can also use a Ziploc bag, but make sure to remove as much air as possible from the bag. Thank you for sharing all you swaps and for the awesome review! Store in an airtight container - This will help to keep the granola from drying out and becoming crumbly. In a large bowl, stir together the oats, pecans, and coconut. Preheat oven to 350 degrees F. Place parchment paper on a large rimmed baking sheet. For added crunch, you can also add a few tablespoons of uncooked oats to your granola mixture before baking. Just stir together everything but the dried fruit, and bake until crunchy. Bake until lightly browned. You'll want to be sure to avoid piling up the granola, so if you've got a lot, it's best to grab a second baking sheet. Oats are easy to keep on hand and I can pull together a batch with whatever nuts, seeds, and sweetener I happen to have in the pantry. If the granola is stored in an airtight container, it can last up to three months. I like to use pecans halfs sliced in half lengthwise and leave it in the oven for around23-25 minutes for mine to be the way I like it. Add both types of oats to the pan and spread out. You might need two baking trays if you have a lot of granola to crisp up. A bag of plain old-fashioned rolled oats never let a batch of granola downalthough Perry says to avoid using quick-cooking oats here, as they won't retain their texture as they cook. Bake for forty minutes. If you love this recipe, please consider giving it a star rating when you post a comment. Combine Wet and Dry ingredients. This will prevent sticking, but the bars may go stale a little quicker because of the extra air exposure. Pour the wet ingredients over the dry mixture in the bowl, stirring and tossing until everything is very well combined. With Spices and Flavorings, Start Small, My Le Creuset Flower Cocotte Is My Most Prized Kitchen Possession, The Best Coffee Makers, From Drip to Espresso Machines. When the sugar has dissolved, scrape oats onto the parchment-lined half-sheet pan and spread into an even layer. This doesnt mean that your granola is ruined far from it! Soggy granola can easily be fixed by roasting it for a few minutes in the oven. My 3 year old helped me make it and we ate almost all of it off the pan while it cooled. You can safely bake your granola to golden-brown perfection between 300 and 350 degrees, but any hotter and you risk burning parts of your mix before it's ready, says Perry. Get our best recipes, grocery finds, and clever kitchen tips delivered to your inbox. I am an unabashed granola snob, mercilessly taking down most every recipe that crosses my path. Its much better than King Author and theyre usually pretty good. PIN IT. When stored on the shelf in the proper container (either Ziploc or airtight), granola can last up to six months. If you are looking for a way to store homemade granola, the best way to do so is to place it in an airtight container. 2. The first step is to add an egg white to the mix. You can also use a Ziploc bag, but make sure to remove as much air as possible from the bag. A liquid to help make the granola crispy when baked (normally oil, but oil-free options include applesauce and aquafaba) Optional granola ingredients include the following: A sweetener like maple syrup or date paste (can also serve as a binder to help wet ingredients stick to the dry ones) Oh man, so easy. But the granola will still be soft and slightly stale. Its great if youre not sure exactly when youre going to eat the granola. Line a baking sheet with parchment paper for easy clean-up In a microwave safe bowl, combine coconut oil, agave and maple syrup. You cant go wrong. Use to make homemade fruit crisp. It will stay good for up to 6 months, depending on your climate and how you made the granola. In a separate bowl, whisk together the oil, salt, maple syrup, and vanilla. However, you should be sure to keep the container tightly sealed, as any moisture can cause the granola to spoil more quickly. For the Granola: In a medium bowl, combine rolled oats, wheat germ, flax seeds (if using), and chia. They're always too sweet, too gnarly, too aggressively spiced, or too dangerously hard, with jagged chunks that'll do more damage to the roof of your mouth than a box of Cap'n Crunch. You can keep the ingredients incorporated and the granola fresh for up to three days with this method. Using this method, the granola can be refrigerated for up to three months and kept fresh for up to two weeks. Instead of cereal. If youre using a ziploc bag, you can squeeze the air out or suck it out with a straw. Adjust to taste - more sweet, more fat etc. Sure, there are ways to use stale granola. Once the oats have plumped, I stir in a bit of plain or toasted sugar and a generous pinch of salt (if added earlier, the sugar will prevent the buttermilk from soaking into the oats). Another way to combat humidity is to freeze your granola. And you can extend this for a further 3 months in the freezer. The granola will keep like this for up to 6 months. My whole family loves it so much, I have made several batches of it. I agree with you, it appears underdone, and Im always surprised how much crispness it retains as it cools. Press mixture evenly into prepared baking sheet. To get round this, you can keep it in the fridge. Preheat the oven to 325F / 160C. How far in advance can I make it? Photo: Michael Graydon + Nikole Herriott. Add some fruit - Fresh fruit will add moisture to the granola and help to keep it crunchy. If you're using cinnamon, start with half a teaspoon per sheet tray, or about every six cups; for more intense spices like allspice or cardamom, start with a quarter of a teaspoon and adjust from there. OMG this is BADI CANNOT STOP EATING IT! 3. Get fresh recipes, cooking tips, deal alerts, and more! Oils texture is also an important aspect of the texture of your granola. Maybe put it on an Acai Bowl! Place in . PS. Im not dissuaded from trying again yet since the texture was perfect! Portion the granola onto a baking sheet and press down firmly. Because cooking oatmeal in milk results in a stickier texture, it is best to use only water, as indicated on the canister, and leave the rest of the ingredients in the pot. If you want delicious snacks that nourish your body, make them with granola. Typically I am NOT a coconut fan. Glad I found this recipe when I googled. It's so light and crispdelicate in a way that's unusual for granolathat I find myself eating it out of hand like popcorn as often as I have it over yogurt for breakfast (which is, at this point, every day). To make a creamy, not gluey bowl of oatmeal, use the right amount of water. 2023 Cond Nast. If you want to keep your homemade granola crunchy, there are a few simple steps you can take. Additionally, if you want to add sweetness, try adding some chopped dried fruit such as apricots or dates. (Definitely a time/energy saver in my book). Love the pictures and the copy is amazing your way with words makes food look and I bet taste better. Because of its structure and consistency, it can be used in a variety of recipes. The simplest method is to spread the Granola evenly on a rimmed baking sheet and bake it in a 400 degree oven for five minutes, or essentially re-baking it. Make sure all the oats and nuts are completely coated. Pour the sugar and oil mixture over the bowl of dry ingredients. Heat the oven to 150C and line a baking tray with greaseproof paper. I cook it on 300-350.Ive tried both ways.and still ,soft. I highly recommend leaving out the brown sugar, which may seem weird because its one of the main components but it actually makes the granola a lot chewier and tastier and you wont miss it. Additionally, you can store them in an airtight container in a cool, dry place. Thanks for the amazing recipes. Remove the air by squeezing or use a straw to suck the excess air out. Bake at 350 degrees for about 20-30 minutes. This has become our favourite home made granola recipe. At this point if the mixture looks a little loose, like its falling apart, then add a tablespoon at a time of honey until the mixture starts to look sticky. Bake the granola for about 90 minutes, stirring the mixture with a heatproof spatula every 15 minutes or so. I love this recipe Its a great base and I throw in whatever I have on hand. Seal the containter or bag and put it in a dark, dry cupboard away from any major heat sources. Fantastic! Once cool, the granola should have crisped up nicely. Stir and cook over medium heat until the brown sugar is melted (about 3-5 minutes). There should be no noticeable change in the texture or taste of your granola after freezing. Buttermilk tenderizes the oats, wheat germ, flax, and chia. Crunchy, sweet, and packed full of fiber, granola tastes good and is good for you. Whisk in a small bowl until it's foamy, then add to the granola mixture. It also makes a great gift! Pour the fruit into the ramekins. These ingredients are high in fiber and healthy fats, which can help bind the granola together. Here's how to turn out a perfect batch every time. You can personalize the recipe based on your preference and what you have. Watch carefully as to not burn. You can also freeze granola. Notes Homemade granola bars are a nutritious and delicious snack that you can make at home. Top with the dried fruit and other optional mix-ins like the chocolate chips and coconut flakes. This will help keep it from getting soggy. Using your hands, press firmly to form one-inch balls. Soaking also causes the oats to express their starch, which causes the mixture to clump, producing lots of natural clusters and preventing the chia seeds and wheat germ from sinking to the bottom of the bag. 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