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  1. 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.

  2. 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 😐

  3. 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

  4. Advice: Don't add raisins. The point of maing granola is to eat it. If you add raisins you can't it it because it's disgusting. I would suggest to add blac chocolate instead. Still healthy but 10 times tastier.

  5. 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

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