So, I have been a bit like goldilocks with my homemade granola and tonight came close to "just right". My standby recipe was Neysa's, though I had long ago ditched the flax and sunflower seeds- I know that they have great nutritional benefits, but I really am not in to the taste of seeds in the granola. Particularly the flavor of flax. Whenever I've used it for an egg replacer (ground) in baking, if I can pick up the taste of the flax- it totally ruins it for me. I digress- this is supposed to be all about granola. This standby recipe was also a bit dry for me and didn't have the clumping that some store bought granola has (I like food in clump form).
I also tried the granola from Vegan Family Meals- she cracked the code of the clump, but mine came out far too sweet, I over cooked it and it tasted like candy, really. Which is great for a sweet snack, but not as much for brekkie.
Tonight I sat down with both recipes to suss out a happy medium. There were similarities, but also huge differences (4 c of flakes difference, and- the magic clumping ingredient- brown rice syrup is in the cookbook). So, I took my favorite parts of each and made my own hybrid or franken version that I think came out pretty good.
It has a huge crunch raw, and holds up without getting soggy in soymilk (while I took this photo). You could bake it for less time to cut back on the crunch. There's no real huge clumps, but I'm not sure that I mind too much, there's a few small ones about which makes me happy. Also, this is a really good sweet level for me. It's not very sweet, but still with the dried cranberries and blueberries, it's as sweet as I'd want to go. I may try reducing the maple syrup and agave next time for 1/8 c more rice syrup to try to get those elusive clusters, though.
1 cup rye flakes
2 cups rolled oats
1/2 cup sliced almonds
1/2 cup chopped walnuts
1/2 t salt
1/4 c brown rice syrup
1/4 c maple syrup
1/4 c agave nectar
2 T melted coconut oil
2 T water
Preheat oven to 275. mix all dry ingredients together. Melt coconut oil and wisk wet ingredients together in a second bowl. Combine wet into dry and mix until all dry ingredients are coated. Do not add toppings before baking. Spread on a baking sheet and bake for 20 minutes, remove from the oven and stir up and rotate. Bake for another 10-20 minutes depending on crunch preference (more time = more crunch).
You can add about 1/2 c dried cran into the cooled granola. I just put in a handful of cran and a handful of fresh blueberries before eating it. If you try it, let me know what you think!