brunch granola

Discussion in 'Food & Cooking' started by shahar, Apr 6, 2006.

  1. shahar

    shahar

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    We're starting brunch next week and I want to put on home made granola.
    Any advice?
    My base is going to be oats.
     
  2. kuan

    kuan Moderator Staff Member

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    Almonds, dried fruit. Chai seasoning. :)
     
  3. shahar

    shahar

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    I got the seasoning - Home made yogurt, orange blossom water, dried apples, dried papaya, sunflower seeds, honey.

    Wondering about technique. What's the best way to roast the oats. What kind should I buy. How do I make it crunchy. Do I sweetened it ahead of time. Candy it? Etc.
     
  4. kuan

    kuan Moderator Staff Member

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    Use thick rolled oats, and toast it, not roast, on low heat. Mix in your honey with the oats and put on a sheet pan. Add some melted butter if you want. Put in the oven on low. I set mine to 275. Check every few minutes and stir it around. Mix in your dried fruit at the end.
     
  5. pete

    pete Moderator Staff Member

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    Here's the granola recipe I developed while I was Exec. at a country club.

    1 cup Butter
    2 cups Honey
    1/2 cup Maple syrup
    3 tsp. Vanilla Extract
    5 tsp. Cinnamon
    2 tsp. Ginger, ground
    1 cup Brown Sugar
    8 tsp. Orange zest, chopped fine
    2 tsp. Salt
    1 gallon Rolled Oats
    1 cup Sunflower Seeds
    1 1/2 cups sliced almonds
    2 cup Pecans
    1 cup Wheat Germ
    3 cups Golden Raisins
    1 1/2 cup Dried Cherries, chopped


    Combine first 9 ingredients and heat over medium-low heat until butter has melted. Meanwhile mix together the Oats, Sunflower Seeds, Nuts, and Wheat Germ in a large bowl. Add wet ingredients and mix until completely incorporated. Place on 2 sheet trays and bake at 275 for 40 minutes, stirring every 10 minutes. Remove from oven and, while still warm, add the dried fruits. Mix thoroughly. Cool completely and store in zip lock bags until needed. Will hold, stored in sealed bags for 5-6 months.
     
  6. frfrfr

    frfrfr

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    Thank you, I'm going to try that recipe, but with some other dried fruit, since I live in Caracas, Venezuela