The Perfect Granola?
Friends of GOGC, I have a quandry. I am in love with some rather expensive granola over at Urth Caffe. As far as I can tell, it consists of oats, almonds, raisins, pumpkin seeds, dried cranberries, spices, and a little honey. But there's more to it, and I just can't figure it out. It's perfect because it's oven-baked, so it's dry and crunchy, it's not too sweet, and the different textures make each spoonful interesting.
Anybody got any good granola recipes?
Anybody got any good granola recipes?
posted by Myasorubka at 9:58 AM
2 Comments:
When we were in our 20s, we too used to be in love w/expensive granola bought in a quirky little Cambridge shop on Mass Ave, called Erewhon--named for the book where people were punished when they were sick and put in the hospital when they committed crimes. (But I digress...)
A few years later, when a certain young man from MA was only 2 years old, his mother started to make granola from some recipes she found in the Boston Globe. One of the secrets to granola is, I think, the vegetable oil--not EVOO--to quote the competition, but old fashioned regular vegetable oil. Stirring frequently and breaking up the chunks that the honey create are also important steps. Those recipes may still be around and I will report back if I find them.
I used to make a granola I was pretty happy with, though I don't remember the recipe I used exactly, I remember that the non-grain parts, that made the crunchiness were butter, though I'd probably try something vegetable based, if I were to try it today, brown sugar, honey, some sort of fruit juice (usually apple,) and a tiny bit of high end whiskey.
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