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How far in advance can I make granola?

Sarah Apr 8, 2009 06:28 PM

I am planning to make an Ina/Alton combo granola recipe to serve as a side dish for Easter brunch -- when should I make it? I know it must be stored properly -- which is how exactly? It'll be loaded w/nuts and dried fruits (which I've been drying for days since they were so soft and moist). Thank you and have a wonderful holiday and Masters weekend!

  1. p
    PAO Apr 10, 2009 09:57 AM

    I put cut up dates in granola once and it lost its crispness by the next day. The dates were fresh medjools and quite moist. Generally, I find that granola starts to get a bit stale (still edible, but not as wonderful as when originally made) after about 10 days. It probably depends on what you put in it.

    1. Sarah Apr 9, 2009 10:05 PM

      I decided to go wild and make it today! Unfortunately, now I suspect my oven is way hotter than the temp indicated because it got brown really quickly. The fruit (some dessicated due to my machinations) was added after the granola cooled down. It smells and tastes great!
      Thanks, all.
      Heading for BBB tomorrow for an oven thermometer.

      1 Reply
      1. re: Sarah
        morwen Apr 10, 2009 04:38 AM

        When we reach the end of a batch of granola and the fruit has become too dry for my chewing pleasure, I cook it up like oatmeal.

      2. paulj Apr 9, 2009 09:40 AM

        How about keeping the fruit separate until serving time. A problem with a lot of granola is that the fruit is overly dry and hard after being baked and stored with other ingredients.

        1. j
          jeanmarieok Apr 9, 2009 09:15 AM

          I just finished eating granola I made for Christmas. Toasted the grains, added the fruit afterwards. The raisins were a little dried out, but still edible. I think you could make it right now, if you are planning to serve for Easter.

          1. ipsedixit Apr 8, 2009 10:56 PM

            Stored in an air tight container, granola will keep for months. You can also freeze it to extend its shelf life.

            Zip lock bags, glass jars, and even tupperware are good storage choices.

            1. s
              shaebones Apr 8, 2009 10:56 PM

              Freeze it and it stays fresh for months

              1. r
                rtms Apr 8, 2009 08:37 PM

                I make my own granola and stored in a cool dry place will keep for a weeks if not a couple of months. You could make your granola any time and keep it stored in a cool dry place until needed.

                To about 6 cups of quick oats I add coarsly 1 1/2 handfuls of chopped almonds, a good pour of ground flax, and handfuls of whatever seeds that I have on hand such as pumpkin and stir in diluted maple syrup or brown sugar or even diluted marmalade or simple syrup leftover from candied orange pee. The mixture is toasted for about 45 minutes at about 350F. Then I add mixed dried fruit (Do no add fruit until after the oats are toasted!)

                1. n
                  nemo Apr 8, 2009 08:31 PM

                  Sarah: Granola keeps well in a glass jar or plastic container for a long time, so you can make it any day now. Personally, I don't mind if the dried fruits are a bit soft and chewy.

                  5 Replies
                  1. re: nemo
                    Sarah Apr 8, 2009 08:37 PM

                    Actually, I'm drying the fruit because I thought the moisture would adversely affect the granola if it was stored for any amount of time -- no?

                    1. re: Sarah
                      nemo Apr 8, 2009 11:58 PM

                      Sarah: I'm assuming you'll be eating the granola within a week or two, so it shouldn't go soggy on you with the small amount of moisture in the dried fruit. Most recipes say to bake the oat-nuts-oil-honey-whatever mixture and then stir in the dried fruits of your choice -- raisins, chopped dates, apricots, cherries, cranberries, blueberries. You don't want to be eating totally dried-out nasty Jujubes things, even with milk and/or yoghurt as options at your brunch. So I say don't bake them with the cereal base, but toss them in, chopped, soft and chewy.

                      1. re: nemo
                        Sarah Apr 9, 2009 08:41 AM

                        Uh-oh, I'm afraid you're describing my fruit tidbits -- dried out nasty Jujube things... sigh... thought I was so smart.

                        1. re: Sarah
                          nemo Apr 9, 2009 01:45 PM

                          Maybe not use them for this batch of granola, but surely you could reconstitute them in warm juice or even booze and use in something -- a quick bread, bowls of oatmeal, make a paste in the food processor and make rugelach or thumbprint cookies.

                    2. re: nemo
                      kchurchill5 Apr 9, 2009 01:50 PM

                      I second that. Many times I make some on sunday and it will easily keep all week or up to two weeks. I take it on the boat every day off shore. I keep mine in a good tupperware. I don't like the fruit too soft. soft but not hard. I still like some moisture. I love fresh homemade granola.

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