HOME > Chowhound > Home Cooking >

Discussion

Another Granola Question

  • 4

I've found a lot about this topic here but wanted to add my specific question. I want to make a granola with no oil and no brown sugar. I'd like to use my homemade applesauce (minus the chunks of course), honey and maple syrup instead. What do you think? Will it still cook up and clump together like it's supposed to? I can't have any nuts, which is why I want to start making my own, I miss it! So, thinking rolled oats, pumpkin & sunflower seeds, raisins, vanilla...what else?

  1. Click to Upload a photo (10 MB limit)
Delete
  1. honey and or maple syrup, or agave, for that matter, are fine. I use very little oil, not sure if applesuace will work. I would mix in the raisins after it is cooked so they don't burn. And clumping isn't really that important in granola.

    1. I just made granola with unsweetened applesauce, a combo of agave/honey, cinnamon, dried cranberries, sunflower seeds and coconut. I did add about 1 tablespoon of oil because I'd never made it with applesauce and I was worried it wouldn't get crisp enough. I added the coconut and cranberries at the end so they didn't get hard. This formula provided me with nice, crisp, not-too-sweet clumps that I can't stop snacking on!

      1. I have done healthy cruit crisps, when I have really big cravings but am trying to eat light, that involve whipping an egg white until frothy and then stiring in oats, sugar and nuts. I wonder if egg whites would work for this purpose, too?

        1. I use agave nectar in my granola. It's less viscous than honey, making the granola easier to mix, and I don't miss the flavor of honey. I've also tried maple syrup, but that has a very specific flavor that may not go with all granola recipes.

          My basic recipe includes (along with all the usual things) wheat germ and shredded, unsweetened coconut, both of which I think help improve the texture.

          [Edited to respond more directly to the OP.]