Homemade Granola Recipe Tips For Best Granola Kroll S Korner

What I personally like about making granola from scratch is you can add the exact amount of sweetness and sodium you prefer. With those portions in your control, you can make more mindful & healthy decisions. The quinoa in this recipe adds a nice crunch and provides an extra boost of protein. This granola may fall under more of the “dessert” category because I sweetened it up using brown sugar, honey, and banana. Omit the brown sugar if desired. Old-Fashioned Rolled Oats: These are the best for homemade granola since they toast up nicely. Do not use the quick-cook, instant or steel cut oats for granola. Uncooked Quinoa: The addition of uncooked quinoa in granola bakes up nicely and offers a delicious crunch! Plus, it’s just fun! Cinnamon: Kind of like a must for me when making granola. Feel free to get creative and add in other spices like nutmeg or cardamom but start with a quarter teaspoon and adjust from there. Salt: Don’t forget the salt! It’s important to add in because it helps prevent the granola from tasting one-dimensional or too sweet. Banana: Use a banana that has some spots on it; it doesn’t need to be overly ripe or all brown. Just try not to use a very green banana, that’s not the flavor we want! Mash with a fork or a potato masher. Brown sugar: I add in 1/2 cup, lightly packed. It’s optional but certainly a delicious add in! The brown sugar can add a nice caramelized, crackly edge. Skip regular white sugar; it won’t incorporate well or add flavor. Avocado oil or olive oil: The point is, the granola needs a fat. If you’re not using some type of fat to make granola, you’re going to have a pile of dry oats. Feel free to use melted coconut oil if you do not have avocado oil or olive oil. Honey: Can also use maple syrup. I have not tested with agave. Nut butter: Creamy peanut butter is usually what I make mine with. You can use almond butter, cashew butter, soy butter, whatever you may have or your favorite! Unsalted butter: Because butter makes things extra special. Vanilla extract: The vanilla is great to add so it can infuse the whole mixture as it bakes. Mix-ins: This homemade granola recipe calls for mixing in roughly chopped almond, dried cranberries and chopped dark chocolate. But have fun with it and personalize it! No dried cranberries? Add in dried cherries. No almonds? Add in pistachios or walnuts. No chocolate? Go get some! haha 😉 Preheat oven to 325° F. Spray a baking sheet with nonstick cooking spray and set aside. Combine the mashed banana, brown sugar, oil, honey, nut butter, unsalted butter and vanilla extract in a small saucepan over low heat. Stir until combined and melted; remove from heat. Combine the oats, quinoa, cinnamon, and salt in a large bowl. Pour the banana/honey mixture into dry ingredients and stir well to combine. Spoon onto the prepared baking sheet; pat down with a fairly firm press and spread evenly. Make sure the sheet is pretty full otherwise you’ll end up with some burnt oats maybe around the edges. You will add the fixings in at the end once granola has cooled so set those aside for now. Bake granola for 30-35 minutes. No need to stir just flip pan around the 15-20 min mark. I always pull the oats out a little early around 33 minutes because they will continue to harden and form clusters as it cools. Overall, trust your own intuition when judging if it’s ready to come out of the oven. 🙂 To get the bug chunks of granola, refrain from stirring once you remove from the oven. Let cool and then add in the dried cranberries, almonds and chocolate pieces. Place in air tight container or big zip lock baggie for up to 5 days. I like to store mine in the fridge, and enjoy with Greek yogurt or by the hand full for a snack. Always add a fat, don’t omit it. The fat (olive oil, butter, peanut butter, etc.) If you’re not using some type of fat to make granola, you’re going to have a pile of dry oats. Pull the oats out of the oven just before you think they are done. (Think cookies!) Pulling them out of the oven underdone is key because they will continue to harden and form clusters as it cools. Once oats are done, it can be tempting to stir the oats around but don’t. Let them cool and form their clusters. Once cooled off, gently break it apart and add in your favorite mix-ins. Cook the granola low and slow. This is key to preventing your granola from burning. I have found 325° is the best oven temperature. Press the oats down with a pretty firm press using a rubber spatula. Make sure the oats are in an even layer as well so the oats don’t burn.