Once I tried making my own granola, I never wanted to eat store-bought again!
- Carbohydrate 38.849303125 g
- Cholesterol 0 mg
- Fat 26.8928381944444 g
- Fiber 4.58028129100799 g
- Protein 6.53233020833333 g
- Saturated Fat 4.13728541666667 g
- Serving Size 1 1 Serving (82g)
- Sodium 6.85763888888888 mg
- Sugar 34.269021833992 g
- Trans Fat 1.01934875000001 g
- Calories 407 calories
Step-by-step
- Preheat oven to 250.
- Combine oats, almonds, cashews, coconut, and brown sugar.
- In a separate bowl combine syrup, oil, and salt.
- Combine both mixtures, pour into 2 13X9 inch pans and spread out into an even layer.
- Bake 45 minutes stirring every 15 minutes for even color.
- Transfer to large bowl.
- Add dried cranberries.
- Serve as a cereal or topping for fruit or yogurt.
- Its very good plain as well.
Swapping liquid sweeteners like pure maple syrup for honey alters the moisture content and encourages faster browning due to higher fructose levels, requiring careful observation during baking. Rolled oats demand a low, steady heat of 250 degrees Fahrenheit over a total duration of forty-five minutes to dry out completely without scorching the natural sugars present in the shredded coconut and brown sugar. Because residential ovens often harbor hot spots that cause uneven coloration, stirring the mixture every fifteen minutes redistributes the oils and ensures every nut achieves an even crunch.
Commercial breakfast cereals rely on chemical preservatives to maintain crispness, whereas homemade batches lack these additives and require airtight glass containers to prevent the absorption of ambient moisture. Incorporating delicate fruits such as dried cranberries or raisins only after the grain and nut base has finished baking prevents those sugars from hardening into bitter, caramelized hazards that damage dental work. Adjusting the fat ratio by substituting vegetable oil with melted coconut oil changes the final aroma significantly while maintaining the structural binding necessary for desirable clusters.
