Finding a store bought natural granola proved to be difficult - so I made my own!
- Carbohydrate 17.2868515051838 g
- Cholesterol 18.3180000154851 mg
- Fat 17.0872190185057 g
- Fiber 3.89985509168696 g
- Protein 5.44126512946065 g
- Saturated Fat 5.58454779244849 g
- Serving Size 1 1 Serving (45g)
- Sodium 3.10895000173114 mg
- Sugar 13.3869964134968 g
- Trans Fat 1.12128115102944 g
- Calories 236 calories
Step-by-step
- Mix all of these dried ingredients thoroughly
- Mix wet ingredients well - drizzle over the dry ingredients and stir thoroughly
- Spread on a fruit roll sheet (or parchment paper) in the dehydrator. Bake at 145 degrees for about 8 hours. (However when I have left it for twelve hours it was still good! So just test to your liking!)
Dehydrating the mixture at 145 degrees Fahrenheit for eight to twelve hours requires careful attention to the final hours to achieve the ideal crunch without scorching the honey and butter fats. Controlling batch size dictates how efficiently the dehydrator airflow circulates around the rolled oats and nuts. When scaling the recipe down for smaller households, reduce the olive oil and melted butter proportionally while keeping the dry-to-wet ratio stable, or the mixture will fail to bind into proper clusters. Conversely, doubling the batch requires spreading the components across multiple fruit roll sheets or parchment paper liners rather than piling them thickly, because overcrowding traps moisture and prevents even crisping.
Scaling Metrics and Equipment Economy
Purchasing raw almonds, pecans, and sesame seeds in bulk significantly lowers the per-serving cost compared to pre-packaged grocery store varieties. Standardizing measurements around the five-cup base of rolled oats allows precise adjustment when substituting wheat germ with oat bran or flax meal. Every single addition must be thoroughly coated in the honey, oil, and butter emulsion before spreading, ensuring that heat penetrates every cluster uniformly during the long drying cycle.
Judging Doneness Without Instruments
Assessing readiness relies entirely on tactile and visual feedback since dehydrators do not use browning-focused radiant heat. Pull a small sample from the center of the sheet and let it cool completely on the counter for five minutes, because warm grains always feel softer than they actually are. Completely dry granola snaps rather than bends when pressed between thumb and forefinger, signaling that all residual moisture has evaporated for safe long-term pantry storage.
