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
--
Food is our common ground, a universal experience
James Beard

www.kokoscornerblog.com

Natural Watkins Spices
www.apinchofspices.com

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, 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

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
--
Food is our common ground, a universal experience
James Beard

www.kokoscornerblog.com

Natural Watkins Spices
www.apinchofspices.com

On Jul 20, 1:01*pm, wrote:

Koko. Here's my granola recipe. In order to keep it softer, reduce
the baking time. I'd leave the wet ingredients as they are. I've
been loading mine up with way more dried fruits and nuts than the
recipe calls for. I like it crunchy but you can make it to whatever
texture suits your fancy. I'm using coconut oil now and I really love
the flavor better than ever. I put coconut in the granola too.

Do your own thang.

http://www.hizzoners.com/recipes/bre...untain-granola

On Fri, 20 Jul 2012 13:50:11 -0700 (PDT), ImStillMags
> wrote:

>On Jul 20, 1:01*pm, wrote:
>
>Koko. Here's my granola recipe. In order to keep it softer, reduce
>the baking time. I'd leave the wet ingredients as they are. I've
>been loading mine up with way more dried fruits and nuts than the
>recipe calls for. I like it crunchy but you can make it to whatever
>texture suits your fancy. I'm using coconut oil now and I really love
>the flavor better than ever. I put coconut in the granola too.
>
>Do your own thang.
>
>http://www.hizzoners.com/recipes/bre...untain-granola

That looks really good and I will definitely try it.
I've read some recipes using coconut oil, I happen to have some and am
going it use it in a test batch. I also have been given a stovetop
recipe that might just fit the bill for texture.

Thank you

koko
--
Food is our common ground, a universal experience
James Beard

www.kokoscornerblog.com

Natural Watkins Spices
www.apinchofspices.com

On Jul 20, 9:58*pm, wrote:
> On Fri, 20 Jul 2012 13:50:11 -0700 (PDT), ImStillMags
>
> > wrote:
> >On Jul 20, 1:01*pm, wrote:
>
> >Koko. * Here's my granola recipe. *In order to keep it softer, reduce
> >the baking time. *I'd leave the wet ingredients as they are. *I've
> >been loading mine up with way more dried fruits and nuts than the
> >recipe calls for. *I like it crunchy but you can make it to whatever
> >texture suits your fancy. *I'm using coconut oil now and I really love
> >the flavor better than ever. *I put coconut in the granola too.
>
> >Do your own *thang.
>
> >http://www.hizzoners.com/recipes/bre...h-mountain-gra...
>
> That looks really good and I will definitely try it.
> I've read some recipes using coconut oil, I happen to have some and am
> going it use it in a test batch. I also have been given a stovetop
> recipe that might just fit the bill for texture.
>
> Thank you

Great ! let me know what you did and how it turns out for you.