Go to the Recipe: Megan’s Granola
Should the nuts be raw? Or should you start with roasted nuts?
For my health right now a nutritional value for one serving would be great.
The smell of just-baked granola is reason enough to make this recipe.
https://www.caloriecount.com/cc/recipe_analysis.php
enter your ingredients and the quantity and it will give you the entire nutritional facts
I use this for all of my recipes...enjoy!
Raw!
Great recipe Megan, I'm adding raw pumpkins to the mix...thanks!
I can't wait to try it. Recently I've been eating Pumpkin Flax Granola. With this recipe I'll get to know what I'm eating!
Yay! I love granola! Can't wait to try it!
This recipes looks really good. Good job Megan! Has anyone tried adding egg white to their granola? It is supposed to bind the granola creating clusters.
Hi, I'm from Belgium, so my english is not perfect. Please try this: replace the liquid part (honey and oil) by 150 gram dates (blended in food-processor) + 100 ml water + 2 tablespoons honey + few drops vanille-essence + little bit of cayennepepper + little bit of cinnamon. Less oil, less calories, better taste. Don't take my word for it, just try it ;-). The blended dates form a thick paste which can be diluted by adding water. The spices give it more flavour and aroma.
Exactly! Hope you enjoy!
Not that there will be much left! - How best to store it?
I just made this and it came out great. My wife says it is, so who am I to argue? It isn't too sweet or salty which is really nice. I had a decent sized pan, but the layer was still fairly thick. I stirred as recommended, but it still seemed very moist. I added 10 minutes to the baking time. It is a little darker than the picture, but still tastes great. Once the baking was complete, it was still moist, but I spread it out into an additional pan. Once cool, it was crispy as expected. I suppose I didn't need to add the extra 10 minutes in the oven. Anyway, this recipe is a keeper. We normally have all the ingredients on-hand. Thanks Megan!
I think storing this in an airtight container or Zip-Loc bag would be fine.
Dude, Peter From Belgium, the tip about using dates and water, cinnamon, etc Genius! Just went with it to try it out, not a huge cayenne fan, but your modifications keeps this way low fat and sugar... Did add a tablespoon of pure maple syrup and actually used sprouted raw pumpkin seeds as one of the nuts/seeds and it is seriously fragrant, subtly sweet and excellent.
Great idea! I've tried this tonight and it turned out perfect. Thank you for the suggestion. From now on this will be the recipe for me.
P.S. I baked it for an hour instead of 40 minutes. I think the lack of oil and honey affects the baking time.
I keep mine in a big sealable glass jar.
What should I adjust in order to make it more clustered? I've read that egg whites would help but is there any other way?
