On Fri, 20 Jul 2012 13:12:23 -0600, Janet Bostwick
> wrote:

>On Fri, 20 Jul 2012 11:19:48 -0700, wrote:
>
>>
>>I want to replicate the granola I had at the B&B Squeaks and I stayed
>>at in Taos N.M. It's a sweet (I'll cut back on that a little) soft
>>granola, not crunchy. I rummaged through my baking ingredients baskets
>>and found some great dried fruit, dates, mango, apricots and some
>>coconut. I have pecans and almonds, this is pretty much what I saw in
>>the granola mix.
>>So here's my question. In order to keep the mix moist and soft; should
>>I opt for increasing the amount of the wet to dry ingredients ratio,
>>keeping the baking time as is, or should I shorten the baking time,
>>keeping the wet to dry ingredients ratio as is. I've never made
>>granola before so any hints will be greatly appreciated. (hope my
>>question is clear)
>>I was just poking around chowhound looking at granola recipes and the
>>idea of a savory granola came up, how great would that be. I can see
>>adding rosemary, pine nuts, or even jazzing some up with powdered
>>chili. The suggestions were to serve it over salad, sprinkled on top
>>of soup. I think it would be great sprinkled on grilled or roasted
>>veggies. Looks like I'll be in a granola making mode today. ;-)
>>TIA for your help
>>
>>koko
>
>I'm not really sure what you mean by soft

I don't want the oats to be crunchy. I really do like crunchy foods
but the texture of the granola was a little chewy, soft and chewy.

> but the dried fruits should be added to the granola after the baking otherwise they will become
>hard and dry. Adding after the baking keeps them moist and soft.
>(particularly if the dried fruits you have are already fresh and
>moist) The nuts should go in with the oatmeal to get toasty. I've
>seen the coconut done both ways, I think that if you watch your
>timing carefully and maybe lower the oven temp by 25 degrees, you
>would keep the granola from getting crispy. I use Alton Brown's
>recipe and I wouldn't called it hard or crispy. As I recall it is a
>Tbsp of maple syrup and a bit of vegetable oil for liquid.
>Janet US

Thanks Janet, I'll go check out his recipe too.

koko
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