![]() ![]() ![]() Yes, if you bake the granola longer, it should turn crunchy! You should be able to pop anything that’s left of the chewy granola back into the oven at 325☏. Thanks for sharing this additional info, Renee! (That’s really cute about your 5-year-old setting the temperature! □ ) I know I just asked a LOT of questions, but I’ll have a much better idea of the culprit once I know your answers to all of them! If the latter, is it a convection (fan-assisted) oven or regular oven? How much did you stir and break apart the granola in between each bake?ĭid you use a regular oven or a smaller countertop oven? How long did you bake your granola? (Especially the third and final bake!) What are the dimensions of the large rimmed baking sheet that you used? How much water and how much flax did you use?Ĭan you describe the consistency of the mixture right before you transferred it to the baking sheet? In order to do so, I have some questions for you! □ĭid you make any other substitutions or modifications to the recipe, other than the flax egg? It means a lot that you tried my recipe, Renee! That sounds disappointing and not like how this granola is supposed to turn out (it should be really crunchy, not at all chewy!), so I’d love to work with you to figure out what happened. ![]() They’re very inexpensive and completely worth every penny! Less stirring means less jostling the granola and much less of a chance that you’ll break apart those big ol’ clusters into itty bitty pieces.Ī large rimmed baking sheet and silicone baking mat are my other not-so-secret ingredients to making the best ever healthy homemade granola with really big crunchy clusters. ![]() Doing that means you don’t need to stir your granola as often to help it bake evenly and prevent the edges from burning. More surface area means you can spread out the granola mixture in a thinner, more even layer. The large rimmed baking sheet (sometimes called a jelly roll pan) has more surface area than a rectangular cake pan. She recommended a large rimmed baking sheet lined with a silicone baking mat, and after trying her method, I nearly smacked my palm against my forehead. I used to use a regular 9×13” rectangular cake pan to bake granola… Until I read my friend Phi’s five-ingredient cookbook. It may sound crazy, but a large rimmed baking sheet makes a HUGE difference in the size and texture of the granola clusters! This is the specific baking pan that you’ll need to make the best homemade granola. If you prefer sweeter granola, then see the Notes section of the recipe for how to get a sweeter flavor! My family prefers their granola on the not-so-sweet side, so I didn’t use very much. (Unlike pancake syrup or other maple-flavored syrups!) It’s the kind that comes directly from maple trees and only contains one ingredient… Maple syrup. This blueberry granola contains no refined white sugar. You do NOT end up with bits of scrambled egg in your granola! When you use an egg to make your favorite chocolate chip cookies, you don’t end up with scrambled egg in your fully baked cookies, right? Same thing here! As long as you thoroughly whisk together the egg whites with the next two ingredients below, you won’t see or taste any egg bits in your granola. That means this healthy blueberry granola has no oil or butter! The egg whites also give this homemade granola a protein boost. These act like the “glue” that hold together the oats and cereal. I also like Barbara’s crisp brown rice cereal.Įgg whites. Tip: If you use certified gluten free crisp brown rice cereal and certified gluten free oats, then your healthy blueberry granola will be gluten free! For the gluten free versions, I really like Bob’s Red Mill rolled oats and instant (quick cooking) oats. If you look at the ingredients of many store-bought granolas, they often include rice cereal too! This is my not-so-secret granola ingredient… I’ve used it in basically every single one of my healthy homemade granola recipes! It adds a big crunch to the texture - but without the excess calories from extra oil. They only contain one ingredient… Oats!īrown rice cereal. Hint: Instant oats are NOT the ones sold in those brown paper packets with flavors like apple cinnamon and maple brown sugar! Instant oats are just smaller and thinner than old-fashioned rolled oats (which mean they cook faster - hence the “instant” or “quick cooking” name!). I don’t recommend steel-cut oats they don’t soften properly while baking. It’s hard to make granola without them! Regular old-fashioned rolled oats and instant oats (also called “quick cooking” or “one minute” oats) will work in this recipe. Like I briefly mentioned earlier, there are just 6 - and I bet you have most of them already! Let’s cover the ingredients you’ll need to make this homemade blueberry granola. INGREDIENTS TO MAKE HEALTHY BLUEBERRY GRANOLA ![]()
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