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Topic: Crockpot Granola with blueberries and walnuts  (Read 26924 times)
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SunflowerSmiles
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« Reply #10 on: January 07, 2010 03:28:50 PM »


Sunflower - Please let me know how it turns out with quick oats!  The recipe I started with said to only use the rolled oats so I've never even thought about trying it with anything else.  I'm curious to hear how yours will turn out!
 

So far it seems to be coming out fine...although I like more of a rustic type with lots of crunchy chewy bits...this is more fine...no clusters  Cry   Next batch I definitely will use the Old Fashioned Quaker and moooooore honey. Grin  I would say to use rolled I was too impatient. Cool Wink  Smiley


The house smells divine!   This is so flippin easy! A cave man can do it.
« Last Edit: January 07, 2010 03:37:26 PM by SunflowerSmiles » THIS ROCKS   Logged

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cherryprincess
« Reply #11 on: January 07, 2010 03:33:43 PM »

I've been making my own granola for several years. I am gluten-intolerant, and most store-brand granola contains at least traces of gluten, so it's from scratch or nothing.

My granola never held together very well, until I started adding ground flax seed. Suddenly it formed those lovely little sweet clumps. I read up on it, and most commercial recipes use wheat germ and/or hydrogenated palm kernel oil to bind.

Both wheat germ and ground flax seed have a high protein and oil content that helps them to work as a binder.

So, the moral of the story is, try adding just a bit of wheat germ or ground flax seed to your mix. I generally use 1/4 cup per 4 cup batch.

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« Reply #12 on: January 07, 2010 03:35:27 PM »

Oh, yum!  I will definitely be putting this in my pot next week.  Grin
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SunflowerSmiles
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« Reply #13 on: January 07, 2010 03:39:51 PM »

I've been making my own granola for several years. I am gluten-intolerant, and most store-brand granola contains at least traces of gluten, so it's from scratch or nothing.

My granola never held together very well, until I started adding ground flax seed. Suddenly it formed those lovely little sweet clumps. I read up on it, and most commercial recipes use wheat germ and/or hydrogenated palm kernel oil to bind.

Both wheat germ and ground flax seed have a high protein and oil content that helps them to work as a binder.

So, the moral of the story is, try adding just a bit of wheat germ or ground flax seed to your mix. I generally use 1/4 cup per 4 cup batch.


hmmmmm...I put in about 3/4 ground flax and it's really crumbly...but I'm sure it's the quick oats they're pretty fine.
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« Reply #14 on: January 07, 2010 04:02:52 PM »

Yea my flax meal didn't seem to bind it. I'm thinking more honey would help though, I mean that makes sense, right?
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« Reply #15 on: January 07, 2010 04:08:10 PM »

Yea my flax meal didn't seem to bind it. I'm thinking more honey would help though, I mean that makes sense, right?
That's what I think too...Lots of honey.                              And butter. Wink
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RamenQueen
« Reply #16 on: January 07, 2010 05:19:20 PM »

i am currently snowed in and this sounds wonderful ...only one problem...

I DONT HAVE OATS!

but i have the rest of the ingred. ....so question can I use unsweeted  bits and pieces of shredded wheat and oatmeal squares cereal and make in from that ?  i save all the shreddy bits from my cereal and use it as crumbs for dessert...
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« Reply #17 on: January 07, 2010 07:58:10 PM »

Okay, so, this looks really (and I mean REALLY) way too good.  And I'm this total health kick right now, and I'm sure that if I totalled this out, it wouldn't be too bad for me right?

RIGHT?

Except that even if I made it and it was healthy.... damned if I wouldn't eat it all in a matter of days.  By myself.  LOL.

But it's definitely getting bookmarked.

You know, for... company.   Wink
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« Reply #18 on: January 07, 2010 09:32:34 PM »

i am currently snowed in and this sounds wonderful ...only one problem...

I DONT HAVE OATS!

but i have the rest of the ingred. ....so question can I use unsweeted  bits and pieces of shredded wheat and oatmeal squares cereal and make in from that ?  i save all the shreddy bits from my cereal and use it as crumbs for dessert...

 Huh Huh No idea. Try it and let us know! Cheesy

Okay, so, this looks really (and I mean REALLY) way too good.  And I'm this total health kick right now, and I'm sure that if I totalled this out, it wouldn't be too bad for me right?

RIGHT?

Except that even if I made it and it was healthy.... damned if I wouldn't eat it all in a matter of days.  By myself.  LOL.

But it's definitely getting bookmarked.

You know, for... company.   Wink

Meh, I mean.... It should be? maybe?  Cheesy  At least it's definitely possible for it to have no weird chemically ingredients in it, yea? No refined sugar? Maybe that's better for you than store bought?

Boy, I'm a wealth of information, aren't I? Cheesy
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Muria
« Reply #19 on: January 08, 2010 04:49:11 AM »

You could always divide the finished batch and freeze it so you don't eat it all at once. I also saw a recipe for granola bread, so you could do things with it, then eat it!  Wink

Of course, last time I tried doing that, I discovered that frozen cookies taste pretty good... Grin

I never use my crockpot, but I've been thinking about making granola. I might have to drag it out. I really don't like the recipes that have you bake loose mixtures on cookie sheets. They invariably get all over the place (I made Caramel Corn Chex Mix yesterday, so the experience is fresh in my mind). Undecided
« Last Edit: January 08, 2010 07:30:46 AM by Muria » THIS ROCKS   Logged

Muria

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