In a bowl, combine: 2 cups _oats_ 1 cup _shredded coconut_ 3/4 cup _chopped almonds_ 1/8 cup _chia seeds_ In a saucepan, whisk and boil: 1/3 cup _coconut oil_ 1/3 cup _sweetener_ (Maple syrup, honey, blue agave nectar) Your choice of _spices_ for flavor Meanwhile, preheat oven to 275F. Pour the liquid over your dry ingredients and fold in. Spread evenly on a parchment paper lined baking sheet and bake for 45 minutes. Add: 1 cup of _raisins_ (controversial) Toss and jar it up.
I started making my own granola after your first video about it & you're absolutely right! It used to be a luxury every now & then thing because granola is so dang expensive but now it an affordable snack staple for my pantry!
I'm 26 now but when I was about 19-20 I remember stumbling on you and your brother's videos, they helped me become comfortable in the kitchen, and at the time I was taking care of my grandmother and working full-time but my favorite escape would be to splurge on groceries, get super high and watch Brother's Green videos while I experimented in the kitchen or tried out a recipe for my grandmother and I. She loved my cooking until she passed away two years ago, but I still carry all those skills, tips, and tricks you and your brother taught me years ago, and you still help me all these years later! Sorry for the random paragraph, I just hope you and your brother know how meaningful your content has been ❤ I hope your brother is doing well
Liked your granola concept and decided to ramp it up by taking the liquid ingredients - I used butter and brown sugar - and melted them together but then let them get bubbly, like part way to making toffee. Included vanilla at the last minute - so it wouldn't get burned off - then mixed it in to the oats. Only had to bake for 30 minutes because of the browned butter and semi caramelized sugar gave it a head start. It came out with crispy with a rich flavor. Thanks!
@@owamuhmza Coconut oil would be good but you'll get a different result. The reason butter makes it so amazing is because it responds to heat by toasting the milk solids until they brown and give it a really rich flavor. Just like sugar changes by becoming caramelized and together it's outstanding. But it's worth trying heating coconut to see if the flavor can be enhanced. Might be cause when you toast coconut it developes a new flavor.
The other day my wife went to make this recipe and it was torched. Then to assuage my sweet cravings she tried to make brownies. The top came out like Vanta black topped brownies. I told her it was a good day for her to stay out of the kitchen.
To answer myself; First you cook it as you always cook rice, then you bake it until dry and finally, fry it. I did it yesterday. A lengthy process but tastes good.
I’m literally trying to recreate my own strawberry shortcake granola from scratch using only the ingredients listed on the store bought packaging and was pondering how and why it includes brown rice, right at the exact moment I happened upon your comment! Perfect! I’m so glad you suggested that!
@@FlapjackR Why fry it after baking? If it s texture thing? I'm assuming it would be stale maybe after baking and not as sorry but did you try the rice before frying it?
@@minnow1337 You can also use ground oats and ground flax to make it almost like a cookie dough consistency. Then when you flatten it out and bake it, it becomes like a firm solid granola bar that you can break up into big crumbles. I've done this and it was delicious! It definitely can be vegan.
Great recipe. I have used this recipe for a while, except for the salt. I also added ground cardamom to get some Indian flavors in my granola. This is completely optional. 😊😊
I make granola weekly. I use pumpkin seeds, sunflower seeds, pecans, oats, salt and cinnamon. Wet I use equal parts maple syrup and instead of oil, I use almond butter. Sooooo yummy
@@woofenme1596 well, oil is such a concentrated fat. Some people avoid it when possible. I just like the extra protein of almond butter, and it tastes so nice.
Made this tonight, it turned out amazing. Found an older video you made that had other ingredients, so I’ll be trying those next time. Breakfast tomorrow is going to be good. Thanks !
Made this last night. It’s the best granola I’ve ever had. And I didn’t use the coconut or seed. Went with olive oil and maple syrup; almond and raisin. Crazy good. Had good quality ingredients.
Too bad there are things we still can't produce. Like basic eggs and milk. Eventhough we hv meat cow farm. My husband is so dead against hvg chickens and milk cows 😩
My mom has been making granola since I was born and she makes TONS of it , it can even last 5-7 months, she used to sell it and it is in a point of perfect sweetness, but people stopped buying it because they said it was flavorless 😐
I make mine with homemade brown sugar syrup and sunflower oil in moderation because im making granola to save money in the first place. Also started adding a bit of rice flower and packaging it quite thickly in the oven, to make a huge batch, and the rice flour makes the best clusters! Im never going back now
Thank you for existing. I am a new mom and I have not had the best relationship with food. Now that I am a mother, I really want to be self-sufficient, be able to cook for me in a satisfactory mean (and way), and this video was the first dish I successfully made that I loved and I loved eating. I felt so alive! And able to feed myself (you have no idea how hungry a breastfeeding mother gets. Or maybe you have a faint idea - with the mother of your daughter… Anyways. Thank YOU! It is very meaningful for me tl be able to cook in this way.
Hmm, loose enough for breakfast cereal or as an ingredient in another dish - like muffins or trail mix. Making it wetter would allow it to make clusters. Making homemade “cracker jacks” includes adding baking soda to the syrup but then it needs to be stirred/baked three times to get all of the popcorn (and peanuts) coated. A higher level of syrup is needed for peanut brittle. Yes, this is a great “base ingredient” for other foods - or cereal as is. I like it. Time to price the ingredients.
If you want it to clump better for CHONKY granola add 1/4 cup oat flour. Half way through the bake do a rough mix of the granola then pat down flat again. Let cool completely the break into chunks! 😊
i dont know why it never occured to me that granola is TOASTED OATS ....like ...why? why am i like this? oats are dirt cheap where i live. maple syrup may be a problem to get my hands on but the rest smh sometimes i wonder how i got my diplomas
@@Jolene8 now the question is , would it be worth it to order from germany ? a bag of oats is 500g for 49 cents . maybe if you order a bunch it could be worth it for the amount you are getting. depends on how much shipping you pay
I love this recipe. It is fast and simple. I double the recipe because there are people in my family with nut allergy. So there is one without nuts, stored in a different place, and one with nuts.
Please tell me where you got that yellow bowl from or the brand. I had two very similar that belonged to my grandma and one broke a couple of years ago. Out of nostalgia I would love to have a pair again.
Tip: make sure to use liquid sweeteners, not solid. I tried using normal sugar and it just clumps up and becomes a mess. When I use honey everything's fine
After 45 minutes I took the granola out of the oven but it's still very moist. Not dry or crispy like yours. I tossed it and it's back in the oven for another 15. Does it crisp up once cooled?
Amino acids are organic compounds that contain both amino and carboxylic acid functional groups. Although over 500 amino acids exist in nature, by far the most important are the alpha-amino acids, which comprise proteins. Only 22 alpha amino acids appear in the genetic code. Amino acids can be classified according to the locations of the core structural functional groups, as alpha- (α-), beta- (β-), gamma- (γ-) or delta- (δ-) amino acids; other categories relate to polarity, ionization, and side chain group type (aliphatic, acyclic, aromatic, containing hydroxyl or sulfur, etc.). In the form of proteins, amino acid residues form the second-largest component (water being the largest) of human muscles and other tissues. Beyond their role as residues in proteins, amino acids participate in a number of processes such as neurotransmitter transport and biosynthesis. It is thought that they played a key role in enabling life on Earth and its emergence. Amino acids are formally named by the IUPAC-IUBMB Joint Commission on Biochemical Nomenclature in terms of the fictitious "neutral" structure shown in the illustration. For example, the systematic name of alanine is 2-aminopropanoic acid, based on the formula CH3−CH(NH2)−COOH. The Commission justified this approach as follows
I was wondering the exact same thing because let's face it, it ain't granola if it ain't got those nuggs, they are a required component! I'm thinking, you probably have to reduce some sugar or melt some nut butter to make a drizzle over the oats. From there, you can toss into little clumps of chewy perfection!
I mean yeah it would be cheaper to buy the ingredients but after the gas or electric used to bake probably works out the same I’ll stick with supermarket bought for easiness
"you will never buy cheap Granola again once you will hear about this recipie that includes super expensive ingridients!!" that's like saying "you'll never have to fight for a seat in public transportation once you get a Tesla" yeah. amazing. Good quality Mapple syrop is not cheap and it is not something that can easily replace cheap brakefast.
