CRUNCHY OAT, FRUIT AND NUT GRANOLA
#9382 - 05/19/03 12:27 PM
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Heather
Reged: 12/09/02
Posts: 7799
Loc: Seattle, WA
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Hi - This recipe is also from Blythe (along with the oat flax muffins) and sounds delicious. It makes a big batch but I'd guess you can scale it down pretty easily. You can also decrease the amount of nuts and dried fruit to keep the insoluble fiber level lower as needed. For folks who tolerate oatmeal this looks like a great recipe!
CRUNCHY OAT, FRUIT AND NUT GRANOLA
Adapted from recipe by Kathleen Daelemans
Food Network show Cooking Thin, book by same name
1 ½ cups brown sugar
½ cup water
4 teaspoons pure vanilla extract
1 teaspoon salt
8 cups rolled oats
2 cups finely ground pecans, walnuts or slivered almonds (optional)
2 cups finely chopped dried fruits (optional)
Combine brown sugar and water in a 4 cup microwave proof glass measuring cup or bowl. Place in microwave on high for 5 minutes and cook until sugar is completely dissolved. Remove from microwave, add vanilla and salt.
In a large mixing bowl, combine oats, optional nuts, and brown sugar syrup mixture. Stir until thoroughly mixed. Spread the granola onto cookie sheets and bake 45 minutes to 1 hour or until golden and crunchy.
When the granola mixture comes out of the oven, it is still very pliable. You may choose to add in chopped dried fruit at this time. When granola has cooled completely, store in an airtight container.
Yield: 10 cups
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Heather is the Administrator of the IBS Message Boards. She is the author of Eating for IBS and The First Year: IBS, and the CEO of Heather's Tummy Care. Join her IBS Newsletter. Meet Heather on Facebook!
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I was just making this and I realized the recipe doesn't specify a oven temp. I looked it up online and it says to bake at 275 for 45 min. to 1 hour.
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Hi HEATHER; What about grape nut flakes? I know they are supposed to be good for you, but would they be a trigger?
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Heather, I know it specifies dried fruit, but do you think frozen blueberries would be sufficient?
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I wouldn't add fresh or frozen fruit to granola except immediately before eating it. If you add frozen blueberries to the cereal the juice from the blueberries as they thaw will make the cereal unappealingly soggy and then it won't keep anyway. But you could add a handful as you sat down to eat, if that's what you meant.
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nope, meant add it while cooking, but I can see it getting soggy! I love homemade granola but have never made it myself...would love to try it with dried cranberries!
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The reason the recipe says not to add the dried fruit till after the granola has been baked and cooled is because the sugars in the fruit will scorch. The same would be true for fresh or frozen fruit--if you try to bake it for an hour (without liquid or a cover, etc.), it will scorch. And if you try to add frozen fruit afterwards, well, you can see why it would get soggy. Does that make sense?
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