Comments on: Granola

By: deirdregurl

deirdregurl — Mon, 27 Oct 2008 06:23:24 +0000

hi marketman, i tried this over the weekend and ate it with yoghurt and another with milk. i personally like the one with yoghurt, it brings out the taste in the mix. btw, i tweaked your recipe to make it more filipino. i used kasuy, coated pili nuts, dried mangoes, dried pineapple, dried papaya, dried buko strips and some raisins—so fantastic! love it so much! thanks for the recipe :)

By: Cathy

Cathy — Wed, 01 Oct 2008 22:35:10 +0000

I also am NOT a milk drinker …so I eat my granola with plain non-fat yogurt. It is the best breakfast I have found in years…and love the fact that I can make it so easily!

By: Cathy

Cathy — Wed, 01 Oct 2008 22:33:18 +0000

This is the recipe I use. I usually put half and half cranberries/golden raisins. I like the fact that it has less fat and the brown sugar/honey giv it just the right amount of sweetness. It is delicious !

Granola

Serves/Makes: 7 cups

Ingredients:
4 cups old-fashioned oats
1 1/2 cup sliced almonds
1/2 cup packed light brown sugar
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 cup vegetable oil
1/4 cup honey
1 teaspoon vanilla
1 1/2 cup raisins or dried cranberries

Directions:

Preheat oven to 300 F. In a bowl mix the oats, almonds, brown sugar, salt and cinnamon. In a saucepan warm the oil and honey. Whisk in vanilla.

Carefully pour the liquid over the oat mixture. Stir gently with a wooden spoon; finish mixing by hand. Spread granola in a 15×10 inch baking pan.

Bake 40 minutes, stirring carefully every 10 minutes. Transfer granola-filled pan to a rack to cool completely. Stir in raisins or cranberries. Seal granola in an airtight container or self-sealing plastic bag. Store at room temperature for 1 week or in the freezer for 3 months.

By: stef

stef — Mon, 12 Feb 2007 11:00:02 +0000

the thing with granola (whether homemade or commercial) is that although it is healthier than other cereals, it still has the potential to be high in fat and sugar. my proportions are 6 cups old fashioned oats to 3/4 cup canola to 1/2 cup maple syrup (or other sweetener), and that has A LOT of oil in it — Laurel (of Laurel’s Kitchen, she’s one of the best vegetarian gurus out there) doesn’t use oil in her granola at all. add coarse-ground flaxseed and/or toasted wheat germ and you’ve got a real winner. the object of granola is to DRY it, not bake it, so 45 minutes or so works better for me. when coconut or other nuts are added, the nutritive value goes down quite a bit, and it turns into more of a dessert than a natural health food. just some food for thought:)

By: Marketman

Marketman — Thu, 23 Jun 2005 03:08:38 +0000

Grace, make only half the recipe to start. It should keep several weeks in a tightly capped bottle or can. I also recently made a batch and the slivered almonds price at Toby’s nuts have risen 50%! in the past two months so I tried it with some chopped walnuts I had in the fridge and they tasted good as well. I like to eat it with yogurt or skim milk for a healthy breakfast. Keep a close eye while you are baking, it can burn quickly. Enjoy!

By: grace

grace — Wed, 22 Jun 2005 08:38:05 +0000

Hi. The recipe sounds lovely, I’m gonna try it. I have a question though.. How long will the granola keep? My husband ]doesn’t like anything with milk and I don’t want to be stuck eating it for weeks on end. Thanks

By: Marketman

Marketman — Wed, 27 Apr 2005 21:26:19 +0000

Great suggestions, Vicky. I make a trail mix from totally local ingredients like kasuy, banana chips, dried mango, pili nuts, etc. and it’s an excellent snack or energy booster.

By: Vicky

Vicky — Tue, 26 Apr 2005 12:59:18 +0000

mascovado sugar is a healthy alternative to honey and much cheaper; thin, crunchy local banana chips, broken into smaller pieces is a good substitute for imported dried fruits; and lastly, soya milk is a delicious accompaniment to granola.