![]() ![]() Transfer to a large bowl and break up into your desired texture with a spatula or wooden spoon, and return the granola to the sheet pan, spreading it back out again, and let cool on a rack until completely cooled. Bake for 40–45 minutes until golden brown and crispy, stirring lightly about halfway through the baking.If you prefer a looser granola texture, just spread it out lightly. If you like a granola with chunks, press it down firmly. Pour the granola mix onto the sheet pan and spread into an even layer.Stir in the beaten egg white, being sure that everything is very well mixed. Stir into the dry ingredients, coating everything evenly with the mixture. In a separate bowl, mix the oil and syrup together with the salt and any optional seasoning or flavoring you are choosing to use make sure this is well combined. Mix the base ingredients, nuts, and grains in a large bowl.Heat your oven to 300 degrees F, and line a baking sheet with parchment paper or foil.Store in a container with a lid for up to 2 months.Scrape (because of the sugar caramelizing, the granola might stick to the pan in places) from the baking pan, breaking it into smaller pieces. Bake in the oven until golden brown, about 25–30 minutes.Bake a further 7-10 minutes until it is deep golden in colour. Transfer the granola mixture to the prepared baking sheet, and spread evenly by lightly pressing and tapping down. Add the cranberries and stir it around, then press down again.Add the flaxseed and coconut mixtures, and stir to combine.Mix the oats, coconut, sugar, cinnamon, and salt in a large bowl.Combine the coconut oil, honey, and vanilla extract in a small bowl.Let stand for 30 minutes until the flaxseed soaks up the water and becomes gluey. Place the flaxseed in a small bowl, add the cold water and stir.(I used a classic half-sheet pan, which measures 17.25 x 12.25 x 1” or 44 x 31 x 2.5 cm). Spray a rimmed baking sheet with vegetable oil or brush it lightly with vegetable oil.Preheat the oven to 350☏/180☌ and position a rack in the middle of the oven.What kind of granola is your favorite? Do you eat breakfast or skip it? Tell me in the comments. Want to eat your granola in style? Get these Czech hand-thrown ceramic bowls Now you. ![]() My favorite gluten-free bread: Paleo Almond Butter Bread Try these other breakfast recipes:Īnother delicious granola recipe: Chocolate Granola With Pistachios, Almonds and Dried Currants Store-bought granola is usually crazy expensive, too oily or too sweet. It’s so much cheaper to make granola at home, plus you get to be the boss and decide what goes into it. It’s my go-to breakfast staple and also something to snack on during the day, or sprinkle on vanilla ice cream. Then you can start breaking the granola into bite-size crunchy clusters. The brown sugar and honey will caramelize during baking, and will help the flaxseed to hold the mass together.Īfter about 30 minutes, you’ll take it out of the oven, and let it cool slightly. Add the wet ingredients: soaked flaxseed as well as melted coconut oil, honey, and vanilla extract.Throw in the chopped almonds and pecans.You’ll mix the dry ingredients together: oats, shredded coconut, brown sugar, cinnamon and salt.Total win-win! Here’s how the granola comes together: So excited for you-you’re getting a delicious breakfast AND regular bowel movements. How to use flaxseed to create granola clusters:įlaxseed is wonderful for this, because after 30 minutes it soaks up the water, and turns into a gluey mass that will bind all your granola ingredients together.Īlso, flaxseed is the most concentrated source of essential omega-3 fatty acids. Instead, I played with flaxseed, which is used as an egg alternative in vegan baking. If you’re wanting to add dried fruit, don’t add it until after the granola is baked, otherwise it will get very hard. I read about adding an egg white into the mixture, but I wasn’t impressed-the granola still broke down into little pieces. If you want big granola clusters, try not to stir the granola too much while it’s cooking, and once it comes out of the oven, let it cool completely before mixing it up so that the granola clusters have time to form. liquid ingredients ratio, so that you get crispy, crunchy, not-oily, not-too-sweet granola? They’re part of commercial, store-bought granola, but how do you recreate them at home?Īnd how do you nail the dry vs. How do you make those chunky, crunchy clusters of granola that easily stick together? ![]()
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