Homemade Granola Breakfast Mix
- Carbohydrate 40.7780833791614 g
- Cholesterol 0 mg
- Fat 3.85145833333333 g
- Fiber 0.168750002980232 g
- Protein 0.732000000056064 g
- Saturated Fat 0.795979166666667 g
- Serving Size 1 1 Serving (67g)
- Sodium 55.3837500135826 mg
- Sugar 40.6093333761811 g
- Trans Fat 0.1898125 g
- Calories 196 calories
Step-by-step
- Heat oven to 350 degrees.
- In saucepan on high heat, combine water, brown sugar, and butter. Boil until brown sugar is completely dissolved and mixture has thickened slightly. Remove from heat.
- In large bowl, mix granola, water mixture, and flour. Stir until all the granola is wet. (Mix should be thick)
- Spread mix on greased cookie sheet to about half an inch thick. Bake at 350 degrees for 25 minutes or until lightly golden and mix is no longer sticky to touch (use a spoon to test).
- Allow to cool. Cut into inch squares. Mix squares with dried fruit, nuts, and raisins. Store in an airtight container.
Traditional toasted breakfast oats often emerge loose and crumbly, but this pan-baked method binds the cereal into cohesive sheets reminiscent of classic flapjacks or bar cookies. Boiling water, brown sugar, and margarine creates a concentrated syrup that acts as the primary adhesive. Incorporating flour into this hot liquid mixture provides additional structural integrity, turning standard breakfast grains into a manageable slab that holds together during baking.
Assessing doneness requires paying careful attention to visual and tactile cues since sugars burn quickly at 350 degrees Fahrenheit. The mixture must remain in the oven for approximately 25 minutes until the surface turns lightly golden. Pressing the center with the back of a metal spoon offers the most reliable test for readiness. If the surface yields to soft pressure or leaves a tacky residue on the spoon, return the sheet to the oven for a few minutes. The mixture should feel entirely dry and firm to the touch before cooling.
Cooling allows the sugar matrix to harden properly into a crisp sheet before cutting into uniform squares with a sharp knife. Introducing dried fruits, nuts, and yogurt-coated raisins after the baking phase prevents scorching, as delicate mix-ins cannot withstand high oven heat. Storing these finished squares in an airtight container maintains their crunch over several days. Softened leftovers can be quickly re-crisped by returning them to a warm oven for five minutes.
