no, it's that simple. a flake (oats, rye, spelt, etc), fat (usu use butter, but canola and coconut oils work fine), and sugar (usu maple bcuz it's on hand)
― Half Japanese Breakfast (outdoor_miner), Sunday, 13 November 2022 20:12 (two years ago) link
Just made own batch, not too bad though my oven starts at 350 so I'll have to reduce bake time next time.
As for fruit, I've read about soaking for 30 minutes and throwing it in with everything else so that's it better incorporated in the clumps, does anyone have experience with that method?
― Rabbity Gainsborough (Leee), Saturday, 3 December 2022 05:17 (two years ago) link
Sounds reasonable. I generally leave fruit out and add what's at hand when I have a bowl
― Half Japanese Breakfast (outdoor_miner), Sunday, 4 December 2022 00:20 (two years ago) link
If my granola's coming out a bit soft and soggy, is that because I piled them in too thick of a layer?
― Shartreuse (Leee), Friday, 24 February 2023 05:16 (one year ago) link
Im suddenly wondering if I can make granola in a bread machine
― | (Latham Green), Monday, 27 February 2023 18:45 (one year ago) link
could well be a factor, Leee. other things that come to mind - is it actually toasted enough? is the oven temp too high maybe? is there too much liquid/moisture in the recipe? i accidentally put too much oil or butter in a batch awhile back and i had to bake for quite a while to get the moisture out. ended up quite toasted but not burnt.
― Half Japanese Breakfast (outdoor_miner), Saturday, 4 March 2023 17:04 (one year ago) link
The oats darkened but my oven's lowest temperature is 350, so maybe I shouldn't even bother preheating the next time I make a batch.
― Shartreuse (Leee), Saturday, 4 March 2023 17:38 (one year ago) link
preheating shouldn't matter one way or the other for granola, imo. have you tried other recipes with similar result? to me "soggy" is making me question the recipe.
― Half Japanese Breakfast (outdoor_miner), Saturday, 4 March 2023 19:46 (one year ago) link
Still soggy, even though I'm not adding too many wet ingredients. Low and slow oven temp is the way to go? I've been doing 350F for 20-22 minutes.
― More Cumin Than Cumin (Leee), Friday, 22 November 2024 17:37 (two months ago) link
To answer my question, yes: 325 to at least 30 minutes, probably 33-35.
― More Cumin Than Cumin (Leee), Wednesday, 4 December 2024 04:34 (two months ago) link
My go-to recipe is like 45 min at 275 F. With stirring. Keep nuts and dried fruit aside to add toward the end.
― mom tossed in kimchee (quincie), Wednesday, 4 December 2024 05:47 (two months ago) link
Oh I mean 375