Sticky Notes of Thoughts

…because some thoughts are worth remembering

On Textures of Food: Granola (Recipe)

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While certain textures, like gumminess of konnyaku and uirou, don’t usually translate well to Western palate and are acquired tastes, other textures like crunchiness are welcomed by many cultures.  Cooked oatmeal is tough for a Japanese person to get used to for breakfast, because it combines an infrequently used ingredient (pressed oats) with flavors and textures that they associate with other dishes (e.g., cinnamon for desserts and mushiness of oats with rice porridge which is never served sweet). But crisp rolled oats in an oven with something sweet, it was a big hit with my mother who is picky about what she eats.

My recipe is a combination of the Cook’s Illustrated’s Almond Granola with Dried Fruit and Deborah Madison’s granola recipe featured in Vegetarian Cooking for Everyone. This recipe uses less oil and maple syrup than the original recipes per cup of oats.

  1. Preheat the oven to 300˚F.
  2. In a large bowl, combine 1/3 cup maple syrup, 1/3 cup packed (2 1/3 ounces) brown sugar, 1 tablespoon vanilla extract, and 1/2 teaspoon salt in large bowl (omit salt if using salted nuts), and whisk in 1/2 cup vegetable oil and 1 1/2 tablespoon ground cinnamon, 1 tsp ground nutmeg and 1 teaspoon cardamom.  Fold in 6 cups of rolled oats (not quick or fine oats), 1 cup of wheat germ or flax seeds, and 1 – 2 cups of nuts (almonds, walnuts, or peanuts, in any combination) until thoroughly coated.
  3. Place the oat mixture to a parchment-lined baking sheet and spread across sheet into thin, even layer (about 3/8 inch thick). Press the oat mixture until very compact. Bake until lightly browned, 40 to 45 minutes, moving the mixture every 10 minutes or so. Remove granola from oven and cool to room temperature (at least one hour).
  4. Add 1 – 2 cups of dried fruit (e.g., raisins, cranberry, apricots). When completely cooled, store in a tightly covered container.

For crunchier, sweeter granola, you can reduce the amount of oats or increase oil and maple syrup.

We often travel with it so we don’t have to worry about breakfast the first day after we arrive at the destination, and it also makes for an emergency snack should we miss meal times due to the travel schedule.

Photo: Mom enjoying granola as snack in Japan.

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2 comments on “On Textures of Food: Granola (Recipe)

  1. bifyu
    May 2, 2015

    I dig alton brown’s steel cut oats recipe. the steel cut oats have a much more interesting texture.

    Liked by 2 people

    • lavayoda
      May 2, 2015

      Funny you mention it… I was looking for my steel cut oats recipe modified from Alton Brown’s for a future blog post!

      Like

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This entry was posted on April 30, 2015 by in Culture, Food, Recipes and tagged , , .
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