Granola and Granola Bars

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Re: Granola and Granola Bars
« Reply #120 on: September 15, 2008, 05:35:52 AM » by Leah IL

The egg white suggestion was mine and was a mistake Roll Eyes

The addition of molasses plus a bit more oil was what made my granola crunchier NOT the egg whites- I'm sorry for the confusion Embarrassed

I originally was "painting" the top of my granola with the egg whites thinking that would make it crunchier- not so. I need to experiment with one thing at a time so I know which thing is successful

« Last Edit: September 15, 2008, 05:46:25 AM by Leah IL »
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Leah
Married to Ken 14 years, mom to Kenny (13), Kyle and Kaitlyn (11), Kevin (5) and Megan and Melissa (1 1/2)

My Intro: http://www.welltellme.com/discuss/index.php/topic,1573.msg838.html#msg838

Re: Granola and Granola Bars
« Reply #121 on: September 15, 2008, 01:24:25 PM » by JuliaofSunnyside

Ah, well that's good to know! I tried them and they didn't seem to hurt anything but didn't help either.

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Re: Granola and Granola Bars
« Reply #122 on: September 22, 2008, 08:12:03 AM » by thus_I_fight

This is a two-part recipe. First you make the granola, then the bars. You could use ready-made granola, too.

ONE-PAN GRANOLA
Yield: 14 cups

1/2-1 c. oil
1/2-1 c. honey
1/2 c. water
2 tsp. vanilla or almond extract
5-6 c. old-fashioned rolled oats
1 c. soy flour (or substitute)
1 c. whole wheat flour
1/2 c. wheat germ
1/2 c. rolled wheat flakes
1/2 c. mixed sunflower seeds, pumpkin seeds and sesame seeds
1/2 c. dry milk powder
1 c. shredded coconut
1 c. mixed nuts
optional:
1 c. bran
1/2 c. millet
1/4 c. soy grits
2 T. nutritional yeast
2 tsp. cinnamon
1 tsp. salt

Heat oil, honey, water and vanilla in large roasting pan until warm and thinned, stirring to mix. Stir in oats with wooden spoon. Add next 8 ingredients and optional ingredients gradually, stirring to mix well. Bake at 250 for about 2 hours, stirring every 20 minutes. May bake on baking sheets at 325 for 30 minutes, turning with pancake turner every 10 minutes. Watch carefully until done to your family's tastes, remembering that granola becomes crisper as it cools. If you have difficulty getting the mixture to taste cooked, you might try toasting the flours lightly in the oven or stirring in an iron skillet for a few minutes. Cool granola.

Vary amounts of ingredients to suit tastes, or add up to 2 c. dried fruit to cooled granola. May substitute butter for oil and molasses or maple syrup for any or all of the honey.

CHUNKY GRANOLA BARS
Yield: 18 servings
1 egg
1/2 c. peanut butter
2 T. honey
2 c. one-pan granola

Combine egg, peanut butter and honey in small saucepan. Cook over medium heat until mixture begins to bubble, stirring constantly. Remove from heat. Stir in granola. Spread evenly in greased 8 x 8 inch dish. Chill until firm; cut into bars. Store in refrigerator.

Add any ingredients you like in your granola bars.
Source: Whole Foods for the Whole Family Cookbook

I have not tried the granola bars, but I did used to make the granola, and it's a good recipe.

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Re: Granola and Granola Bars
« Reply #123 on: November 11, 2008, 11:26:08 PM » by roatanmom

I have a question for you granola bar experts. How long would these homemade bars keep - say in a suitcase on a long missionary trip - like for two months to Africa?

Last summer we went there and took boughten bars. I'd like to take something a little more healthy if there is a next time, that I could keep in gallon size zip bags.

Or would it be best to stick to trail mixes?
Any ideas? Thanks

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Re: Granola and Granola Bars
« Reply #124 on: November 12, 2008, 12:00:50 AM » by herbalmom

Quote from: roatanmom on November 11, 2008, 11:26:08 PM

Vacuum sealing them in Food Saver bags would help. The newer (or higher than bare bones models) Food Savers have an extra feature where you vacuum out as much air as you want & then 'instant seal'. It keeps it from crushing more fragile foods.

The bars may not stay fresh the full 2 months (I've never had any granola bars I've made last long enough to go stale so I have no idea how long they keep fresh Wink

) but it would help it last longer as well as helping all the other food you vacuum seal stay fresh longer as well. Even if you had to take boughten bars for later in the trip, depending on how many people you're packing food for & how fast you go through the bars, the savings from just the bars alone may pay for the Food Saver. HTH Blessings ~herbalmom

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Re: Granola and Granola Bars
« Reply #125 on: November 13, 2008, 12:13:00 AM » by roatanmom

Thanks Herbalmom! I didn't even think of those things. We've been out of the country so long I forget what is available in the land of the plenty!

I think I'll look into that if we go back next summer. I plan to practice with some of these recipes that have been posted as ingredients become available here in Hond. Thanks everyone!

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Re: Granola and Granola Bars
« Reply #126 on: December 17, 2008, 09:00:18 AM » by leslieincali

I thought I'd bump this to the top to share a super easy and super good granola recipe I found.

http://www.recipezaar.com/Maple-Pecan-Granola-169710

I use melted coconut oil and mix it all with my hands. We have a dehydrator which is nice because I can kind of fix and forget without burning it. It is so addictive. We make triple batches. I've added cinnamon. It is good, but we prefer the simple granola sprinkled over vanilla flavored yogurt. The only draw back right now is the cost of the maple syrup. I might fiddle with the measurements to see how little syrup I can use and still get that maple flavor. Enjoy!

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Re: Granola and Granola Bars
« Reply #127 on: December 30, 2008, 08:59:04 PM » by hi_itsgwen

Recipe for Chewy Granola Bars that doesn't require you to make homemade granola first!

From King Arthur Flour

Here's a photo blog of the granola bars being made:
http://www.kingarthurflour.com/blog/2008/08/11/take-a-hike-store-bought-ill-make-my-own-granola-bars/

http://www.kingarthurflour.com/shop/RecipeDisplay?RID=40

Chewy Granola Bars
1 2/3 cups quick rolled oats
1 cup + 2 tablespoons Sticky Bun Sugar**
1/3 cup granulated sugar, optional (see "tips" at right)
1/3 cup oat flour (or 1/3 cup quick oats, processed till finely ground in a food processor or blender)
1/2 teaspoon salt
1/4 teaspoon ground cinnamon, optional
2 to 3 cups dried fruits and nuts*
1 teaspoon vanilla extract
1/4 cup melted butter or vegetable oil
1/4 cup honey, maple syrup or corn syrup
1 tablespoon water
*We like 1/2 cup each dried cranberries, chopped dried apricots, chopped pecans, sunflower seeds, and coconut. Walnuts, sesame seeds, pumpkin seeds, dried cherries or apples, or even chocolate chips would all be delicious as well.
5 1/8 ounces quick rolled oats
3 1/8 ounces Sticky Bun Sugar
2 3/8 ounces granulated sugar, optional (see "tips" at right)
1 ounce oat flour (or 1/3 cup quick oats, processed till finely ground in a food processor or blender)
1/2 teaspoon salt
1/4 teaspoon ground cinnamon, optional
10 to 15 ounces dried fruits and nuts*
1 teaspoon vanilla extract
2 ounces melted butter or 1 3/4 ounces vegetable oil
2 3/4 ounces honey, maple syrup or corn syrup
1/2 ounce water
*We like 1/2 cup each dried cranberries, chopped dried apricots, chopped pecans, sunflower seeds, and coconut. Walnuts, sesame seeds, pumpkin seeds, dried cherries or apples, or even chocolate chips would all be delicious as well.

Directions
Preheat the oven to 350°F. Lightly grease a 9" x 13" pan.

1) Stir together all the dry ingredients, including the fruit and nuts.

2) In a separate bowl, whisk together the vanilla, melted butter or oil, syrup or honey, and water.

3) Toss the wet ingredients with the dry until the mixture is evenly crumbly.

4) Spread in the prepared pan, shaking the pan to evenly cover the bottom and patting down gently

5) Bake the bars for 25 to 30 minutes, until they're golden brown around the edges.

6) Remove them from the oven, loosen the edges, and cool for 5 minutes.

7) Use a knife (or bench knife) to cut the bars while they're still warm in the pan. Carefully remove warm bars from the pan, and cool on a rack. Alternatively, remove from the pan before cutting into bars; it helps to cut in half first, then loosen the bottom of each half with a turner/spatula before turning out onto a sheet of parchment to cut into bars.

Cool

Wrap bars individually to store; or place in a single layer on a plate, and cover with plastic; or store in layers with parchment in between. In humid weather, it's best to store bars in the refrigerator. They also freeze well.

**Sticky bun sugar gives these bars a lovely crisp edge with a chewy center. If you don't want to use sticky bun sugar, you can make bars that come close to that texture by substituting 3/4 cup granulated sugar + 2 tablespoons light corn syrup + 2 tablespoons melted butter for the sticky bun sugar. And yes, you'll still add the additional granulated sugar (if you want to; see note below) and butter as called for in the recipe.
If you add lots of sweet dried fruit to these bars, you'll probably want to leave out the 1/3 cup granulated sugar, as the fruit will help sweeten the bars. If you use only nuts, seeds, and/or tart/tangy dried fruit, you may want to add the sugar; it's up to you.

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Re: Granola and Granola Bars
« Reply #128 on: December 30, 2008, 09:54:45 PM » by LKS

What is Sticky Bun Sugar??

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Re: Granola and Granola Bars
« Reply #129 on: December 30, 2008, 10:54:45 PM » by hi_itsgwen

I'd guess that it's a product offering from King Arthur. But you can substitute with: 3/4 cup granulated sugar + 2 tablespoons light corn syrup + 2 tablespoons melted butter for the sticky bun sugar. And yes, you'll still add the additional granulated sugar (if you want to; see note below) and butter as called for in the recipe.

I put a double ** at the bottom with the subsitution and recipe notes.

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Re: Granola and Granola Bars
« Reply #130 on: December 31, 2008, 12:29:32 PM » by LKS

Thanks Gwen. I saw your note I just wondered WHAT the actual Sticky Bun sugar was. If it was something we could buy or what

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Re: Granola and Granola Bars
« Reply #131 on: December 31, 2008, 11:48:03 PM » by hi_itsgwen

http://www.kingarthurflour.com/shop/detail.jsp?id=2658

You can buy it, but it's not very 'healthy' Wink

"Sticky bun sugar is a special combination of sugar, glucose syrup, vegetable oil, honey, lecithin, cream, and natural flavors."

« Last Edit: January 02, 2009, 12:01:55 AM by hi_itsgwen »
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Re: Granola and Granola Bars
« Reply #132 on: January 01, 2009, 12:44:41 AM » by LKS

Blech

That just sounds nasty Wink

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Re: Granola and Granola Bars
« Reply #133 on: January 19, 2009, 10:17:27 PM » by WI Cheesehead

This granola has great reviews on Recipezaar that I posted:

Cinnamon Walnut Granola
7 1/2 cups rolled oats
1 cup walnuts, chopped
1 cup golden raisin
1/2 cup ground flax seed
1/2 cup brown sugar or sucanat
1/2 cup olive oil
1/2 cup honey
1/2 tablespoon cinnamon
1 tablespoon vanilla

1 Preheat oven to 275°F In big bowl, combine oats, raisins, nuts and flaxseed.

2 In microwavable bowl, blend together brown sugar, oil, honey and cinnamon.

3 Cook on high in microwave until mixture starts bubbling. Remove, add vanilla and stir.

4 Pour over oat mixture and mix well.

5 Thinly spread on baking sheet(s). Bake for 15 minutes.

6 Stir, return to oven for addt’l 15 minutes or until oats are toasted.

7 Cool thoroughly. Store in airtight container.

I also just tried another one, with soynuts, wheat germ, flax seed, tvp, etc. I'm going to post it on Zaar and then copy it over here.

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Re: Granola and Granola Bars
« Reply #134 on: October 17, 2009, 09:20:55 PM » by Kitty

Has this been answered? Here's one recipe Abbilynn shared w/ me:
http://www.passionatehomemaking.com/2008/07/homemade-granola.html

Quote from: 4myhoonie on May 21, 2006, 09:23:05 PM

has anyone ever made granola with soaked oats or other grains? i am wanting to do this, just wondering before i make a flop.... Roll Eyes

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Re: Granola and Granola Bars
« Reply #135 on: October 18, 2009, 11:27:12 AM » by 4myhoonie

Quote from: Yooper on October 17, 2009, 09:20:55 PM

Has this been answered? Here's one recipe Abbilynn shared w/ me:
http://www.passionatehomemaking.com/2008/07/homemade-granola.html

Quote from: 4myhoonie on May 21, 2006, 09:23:05 PM

has anyone ever made granola with soaked oats or other grains? i am wanting to do this, just wondering before i make a flop.... Roll Eyes

thanks Yooper! things have changed drastically for me, and i've been forced by my recent pregnancy to do what i should have been doing all along. so no more yogurt or kefir for me. i'm struggling mightily with yeast and having given up my allergens, esp. the protein ones (beef, lamb, dairy, eggs) it seems to increase the amount of carbs i eat to make up for it. of course feeding my yeast heartily. i'm at a loss what to eat but veggies and some meat. and i'm still uncomfy even with taking enzymes & probiotics. i will put it on my someday list to try. thanks again!

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Re: Granola and Granola Bars
« Reply #136 on: October 19, 2009, 09:49:25 AM » by Blue Rose

I went looking for one recently and found one on pg. 209 of Eat Fat Lose Fat by Mary Enig. It is called Coconut Granola and looks very similar to the one that Yooper posted. I am going to be making one of these in the next few days. The one in EFLF calls for Crispy Nuts and Coconut Sprinkles. Since this is a 2 step process, I am going to make my Crispy Nuts and my Coconut Sprinkles and Starting my Oats soaking today and then be baking/drying them out the next few days to get it to the granola stage.

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