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Granola - Forno Bravo Forum: The Wood-Fired Oven Community

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I'm Peter Reinhart! Ask Me Anything! Monday, February 15, 2016 7:00-8:00 pm EST

To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.

Ask Me Anything New Forum Feature

You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
- Each AMA will have a "sticky" thread where the community can post questions they would like answered during the live session. This will allow everyone to participate even if you can't be online for the live session. These questions will not be answered by the host until the live AMA; if you need an answer quickly, you should post it in the appropriate Forum area for the community to respond.
- Another thread will be posted for the live AMA. Registered users who are logged in during the live session can interact with the host by asking questions and receiving responses.
- The live thread will remain in the AMA forum to view after the session.

We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!

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Granola

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  • Granola

    Well, we are part of the "Granola Belt" here on the West Coast, (Salt Spring, Canada). So, we have to make granola, and the WFO is the best way to make it is usually at the end of an evening, or the next morning, when the oven still has residual heat, around 200F for a few hours.

    Recipes are endlessly adaptable, but here is ours,...
    6 cups rolled oats
    Chopped nuts, any variety, about a cup
    1 cup pumpkin seeds and 1 cup sunflower seeds
    1 cup honey and/or maple syrup
    1 cup sunflower oil.

    Mix so that all the dry ingredients are coated, spread out on metal trays and toast in the oven for a few hours. Not too hot; 150F to 200F. When golden and toasty, blend in a cup of dried fruit, e.g. raisins, cranberries.

  • #2
    Re: Granola

    Great idea!

    No Granola Belt here in Louisiana...more like the Pork Belt, but I'll try this anyway.
    Ernie

    Ducane 5 Burner Stainless / 34 Inch WFO

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    • #3
      Re: Granola

      Not much granola belt around here either, but I really like granola and have been making it for quite awhile. I probably eat it 3 or 4 times a week...with yogurt and fresh berries of some kind. I really like the way the WFO bakes granola, when I used the electric oven, I always battled with over-browning on the edges, not so with the even heat of the WFO. I buy organic thick rolled oats by the 25# bag from Bob's Redmill. Here is my recipe:

      1 cup coconut oil
      1 cup raw honey
      1 teaspoon RealSalt
      3 tablespoons real vanilla
      2 tablespoons cinnamon
      8 cups oats
      1 cup milled flax seed
      2 cups nuts (pecans, walnuts, or almonds...or combo)
      2 cups dried fruit (dried blueberries, raisins, or dates...or combo)
      1 cup coconut (optional)

      I mix the oats, flax seed, nuts, coconut, and cinnamon in a large mixing bowl. Then I warm up (low) the honey, coconut oil, vanilla, and salt in a pan and then pour it on the dry ingredients and coat evenly.

      I place parchment paper on half sheet rimmed pans (2) and bake at 275 (or so...not more than 300) for 40 to 50 minutes or until golden brown. After cooling off, I add the dried fruit.
      Last edited by Grimaldi; 09-06-2010, 04:16 PM.

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      • #4
        Re: Granola

        I've been wanting to make granola for a while and it hadn't occurred to me to try it in the WFO. This is a great thread. Thanks, all. I'm going to try a batch this weekend.

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