Syrup
2/3 cup liquid sweetener, in preferred combo; brown sugar, honey, molasses, maple or rice syrup.
1/4 cup oil; canola or vegetable; butter or coconut also works
When the hot granola has cooled a little, add in the dry fruit or specialty item. Cool and store.
1/4 cup oil; canola or vegetable; butter or coconut also works
3/4 tsp salt
opt. 1/4 tsp spices; vanilla and cinnamon, pinch of nutmeg; citrus zest
opt. 1/4 tsp spices; vanilla and cinnamon, pinch of nutmeg; citrus zest
opt. 1/3 cup unsweetened applesauce, substitute for equal portion of liquid sweetener; likewise, peanut butter is a good substitution
Preheat oven to 275 degrees.In a small saucepan, heat on low until salt and sugar are dissolved.
Dry Ingredients
1.5 cup shelled nuts of choice; pecans, walnuts, almonds, hazelnuts, cashew, macadamia
1/4 cup shelled seeds; pumpkin, sunflower, sesame, flax
3 cup grain; rolled oats (not quick cooking), rolled barley, quinoa, buckwheat
opt. 1/4 cup wheat germ
3 cup grain; rolled oats (not quick cooking), rolled barley, quinoa, buckwheat
opt. 1/4 cup wheat germ
Toss the dry ingredients and slowly pour the syrup in batches, making sure everything is well coated. To make clusters, cool just to touch and squeeze granola in your fist. Spread granola on a parchment covered baking sheet. Bake for 1 hour or until the granola is at the preferred crispness.
3/4 cup dried fruit; cranberry, raisins, currants, dates, pineapple, etc
opt. 1/2 cup special ingredient of choice; cocoa nibs, chocolate chips or carob, dried coconut, etc
When the hot granola has cooled a little, add in the dry fruit or specialty item. Cool and store.
A savory option to try is Chef Daniel Humm's recipe for Provencal Granola in Saveur. Or, why not substitute sugary dessert flavors for spicy? Give in to goji berries, agave syrup, chili, and garlic powder with pumpkin seeds.
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