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I have a lot of granola recipes, but the one my daughter likes best is this one. I think it’s the clumps, which are there because the recipe evolved from a failed attempt at making granola bars. The bars wouldn’t hold together, so I just broke them all up and dried the broken granola out [...]
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When it comes to ovens, I’m a little spoiled. After years of having older models, I now have a KitchenAid double oven with convection. The only probable is, I forget to use it. I still have to remind myself that I can use both ovens and not just the top one, and I hardly ever remember to bake with convection. When I do, it’s great. And one area where it really shines (aside from cookies) is granola. Using a convection oven for granola helps it cook a little quickly and evenly.
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When I was little, there was only one type of granola in my world and that was CW Post. Now, there are a million brands of granola and you can buy it at just about any grocery store. Even Target sells granola — more than 6 different types last time I counted, and some …
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I haven’t shared a granola recipe lately, so here’s a new one for you. It’s called Great Granola and it’s from allrecipes.com where it’s featured as a special recipe from an “A List” cookbook author named Pam Anderson. Pam Anderson’s recipes are winners and this granola is no exception. It’s easy to …
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This morning I made Grace Parisi’s granola from the December issue of Food & Wine. I was a little hesitant because the granola cooks at 375 F and I usually make it at much lower temperatures. But the technique for this recipe is slightly different so I figured I’d give it a try. To be [...]
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I’ve updated my granola recipe. The old one was good, but crunchy rather than crispy. Oil makes granola crispy and crunchy, so I’ve switched to a new recipe which has a little oil. This one is similar to Alton Brown’s, but with a few changes in ingredients and technique. I like …
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I’ve tried a lot of granola recipes, but the one I always come back to is from Kathleen Daehlman’s book Cooking Thin. Unlike the higher oil crispy granolas, Kathleen’s recipe is very crunchy and has a great vanilla flavor. The nuts make it kind of rich, so it’s probably best eaten as a …
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