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Granola - what happens if you use less fat than a recipe recommends?

I'd like to make granola at home for my child, who is nut allergic, but the amounts of oil/butter I've seen in almost all recipes turns me off. If I were to add less, would the granola burn? Be otherwise negatively affected? Bad mouthfeel? Thanks!

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  1. I make the Barefoot Contessa recipe and I use no more than half the oil she recommends (sometimes more like 1/3). You do have to watch it as it toasts in the oven as it does brown quickly (though I think it would do this with the oil as well) but the taste is just great.

    1. I've made it with no oil or sweetener before, simply toasting the oats and seeds. I liked it. My recipe has 1 c oil per 7 c dry, working out to about a tablespoon of oil per 1/2 cup serving of granola. Not that much.

      1. I've made it before using pulverized dates but I can no longer find the recipe otherwise I would post it for you. If someone else knows of a recipe similar to this one, perhaps they could post it?

        1. Low and slow is the key to granola. Bake at 275, stir frequently.

          1. i mix together water, brown sugar, pinch of salt, and honey or maple syrup. I add oil, but not a lot. Then i toss it all with my oat/nut/seed mixture. Bake at 300°F. for about 20 minutes, but watch it carefully and stir once in a while so it doesn't burn. If you use more honey (decrease the brown sugar) as opposed to more oil as liquid, it will stick the granola together better. So it depends how you like it. Personally, i love the chewy clumps in my granola.