where are rotting nutsseeds, and rolled oatsThere’s homemade granola just begging to be made. And this granola recipe (if you can even call it a recipe) is less an instruction than an invitation to customize to your heart’s content.
There are a few things involved in making granola at home. is cheaper than Store-Bought GranolaFor one. it can do Stay healthy if you choose it – and it can certainly be tailored to your particular dietary preferences. And, because it’s a blank canvas for your perfect granola possibilities, it’s objectively more delicious.
Making your own granola has fewer demands. You don’t even need to follow the persnickety granola recipe. Instead, we introduce our Golden Granola Ratio. This is just an outline of a recipe, including general measurements, cooking time, seasoning principles, and so on – but the rest is completely up to you. Keep it in your back pocket and let your imagination do the rest. Then add chia seeds and dried cranberries to the first batch chocolate chips And shredded coconut In the next. Follow the rules and your homemade granola recipe will be exactly that: yours. And it will always yield a crisp, delicious batch that’s ready to pair with yogurt, milk, or just be happy along for the ride.
Remember: The best granola is the one you make for yourself. Keep this basic formula handy and always reap the rewards.
golden granola ratio
You just have to remember one thing: 6 parts dry and 1 part wetDepending on how many servings you want, your “portions” can be any size: 1 cup, 1 bin scoop, a juice glass, a cereal bowl, a palmful (though this last option can be messy. ). Set this ratio to memory (or write it down), then go to the kitchen and preheat your oven to 300°.
crunch factor
There’s only one thing that can’t be compromised on in granola, and that’s rolled oats. the rest is up to you. Don’t use quick-cooking oats, which don’t provide the same texture as regular old-fashioned rolled oats.
Other dry ingredients you may want to include are your favorites crazy and seeds and/or other rolled, flaked, or puffed grains. think chopped pecansPumpkin seeds, cashews, pistachios, sesame seeds, puffed rice, shredded coconut, chia seeds, and flaxseeds. Or cereals like bran or cornflakes, Cheerios or puffed rice. For a good balance of flavor and texture, aim for a blend of at least 4 dry ingredients; A good ratio to follow is 3 parts oats, 1 part nuts, 1 part seeds, and 1 part something else. Mix everything in a large bowl until well mixed.
something sticky
To turn those grains, nuts, and seeds into magical piles of crunchy, golden clusters, you have to coat them in fat and sugar. If you start with six cups of dry ingredients, you’ll need one cup of wet ingredients. I usually use one large egg white for this amount of granola, then use equal parts liquid sweetener and liquid fat to reach the amount of wet ingredients needed. The egg whites aren’t necessary, but it helps create larger clumps and makes the granola extra crunchy with a shiny finish. You can also use whole eggs for more protein.
