Help me vary my granola recipe?
I like my basic granola recipe, but am interested in suggestions on ways to vary it, since I've been making it for a while and am about to make a large quantity in preparation for maternity leave.
Currently, I bake/toast oats w/ a very small amount of brown sugar/molasses/honey, a little oil, and enough water or juice to let me mix it all together. I usually use a touch of vanilla, cinnamon, and sometimes cardamom, along with nuts (usually almonds), and sometimes some filler in the form of wheat germ, oat bran, etc. I then add dried or fresh fruit at serving.
Any interesting ideas on ways to vary the flavors a bit? I do so already with the fruit and sometimes by varying the nuts, but I'm interested in others' favorite additions or other ways to switch it up.
i know you use wheat germ, and i love that.
maple syrup as recommended.
my old friend used to add coconut milk... and dried pineapple bits... pina granolada!
hazelnut oil and dried (bing) cherries
do a take on gramercy gingerbread - boil together some guiness stout and molasses - not a lot obviously. add that to recipe along with cinnamon, nutmeg, cloves, and ginger. add crystallized ginger pieces as well.
Would you consider savory? If so...
3/4 cup water
3 cups rolled oats
1/2 cup sesame seeds
1/2 cup almonds
1/4 cup flax meal
1/4 cup wheat germ
1/4 cup oat bran
1 Tbsp paprika
2 tsp tumeric
2 tsp oregano
1 tsp onion powder
3/4 tsp chili powder
1/2 tsp garlic powder
1/2 tsp black pepper
1/8 tsp cayenne
1/8 tsp dry mustard
1/2 tsp salt
When I make granola with almonds I often add almond extract instead of vanilla. The almond flavor really comes through. I also have had success using canned pumpkin added to the wet stuff. This is especially good with pecans and cranberries and maple syrup. I have also used apple cider, apple juice or cranberry juice. All are good and give a different flavor.