Granola
guaranteed clusters in your granola!I love when granola contains crunchy clusters and so I’ve been searching for a way to guarantee them whenever I make it. That’s when I found this recipe by Serious Eats which has you soak the oats in buttermilk beforehand. Ever since making this granola, my parents requested that I always have a batch made. It’s that good! :D
Apparently the acid in the buttermilk aids in tenderizing the oats. The extra soaking process may make the process longer, but its so helpful in guaranteeing the formation of clusters. It also aids in fully cooking the oats.
I also like to include an interesting ingredient: wheat germ. It is one of the three edible parts (bran, germ, and endosperm) of the wheat kernel. When a wheat kernel is processed, it gets rid of the bran and germ leaving only the endosperm. However, the discard products contain so many benefits! The bran contains fiber and the germ contains nutrients. The wheat germ has a nutty and toasted taste and also aids in adding a slight crunch to the end result.
This is the recipe I heavily referenced: https://www.seriouseats.com/crispy-homemade-granola-recipe
Ingredients
4 cups rolled oats
1/3 heaping cup wheat germ, optional
3 tablespoons flax seeds, ground
1 cup buttermilk
1/2 cup olive oil
1/2 cup brown sugar
1/4-1/2 cup maple syrup or honey, or use all brown sugar
1 teaspoon salt
1 teaspoon cinnamon, optional
1 cup raw almonds
1/2 cup raw pumpkin seeds
1/2 cup dried blueberries
Directions
Combine 4 cups rolled oats, 1/3 cup wheat germ, and 3 tablespoons flax seeds. Then pour 1 cup buttermilk and 1/2 cup olive oil over the oat mixture and mix completely so that the oats are completely soaked. Cover with a towel and let sit for 20 minutes.
Preheat your oven to 350 degrees F.
Remove the towel, then add 1/2 cup brown sugar, 1/4-1/2 cup maple syrup (according to preference), 1 teaspoon salt, and 1 teaspoon cinnamon. Mix to combine. Then cover with a towel once again to sit for 30 more minutes.
As the oats are soaking, toast 1 cup raw almonds and 1/2 cup raw pumpkin seeds in the 350 F oven for 10 minutes. Remove from the oven to cool. Combine with 1/2 cup dried blueberries.
Lower the oven to 300 degrees F.
After 30 minutes, place your oats mixture onto a baking sheet and bake in the oven for 100 minutes. Take the granola out of the oven every 25 minutes to stir around with a spatula. The edges and top brown first so I aim to flip the oats over and bring the edges to the center. I also press the oats together so that they’re compact. This will aid in the formation of clusters. Be sure to keep an eye on the granola towards the end as they can burn. I would check on them at the 90 minute mark and gauge how much longer I would like to bake them. You want them golden brown and dry to the touch.
Let your granola dry completely, around an hour. Then combine with the mix-ins (almonds, pumpkin seeds, and dried blueberries).
Store in an air-tight container and enjoy!
