Sticky Blueberry Granola bars
Blueberries 1 3/4oz (52g)
Rasberries (hybrid) 2/3oz (20g)
lemon +Zest 2 1/3 (65g)
Vanilla paste 1/8oz (3g)
Brown sugar 3 1/2oz (101g)
Coffee grounds 1/3 (11g)
Almond 1.022oz (28.93g)
Cranberries 1/2oz (15.95g)
Pumpkin seeds 1 1/2oz (44g)
Rolled Oatmeal 2.125oz (60.26g)
If you don’t know me, know that I come home, tell stories of pranks I pulled at work, which always enjoy. Then get started on making a post. I did this recipe yesterday I was about to write it and edit the video.
I realized you guys wouldn’t be into it, not the food part… it was very tasty! Just way to involved.
It was me cooking almost 8 things at once and I watched and said “no one would do this”… I spoke to a friend yesterday and gave me advice that I needed to hear.
First, before you start the granola, you need to know this…
You can’t do this last minute. What I mean is putting the rolled oats and almonds in the oven to toasted at the same time as you are making your binder, cooking it to hardball.
If they are both hot it will crystallize making it look like you left it out for weeks. Example: honey when it gets old, it crystallizes.
That’s what it will look like, so spare yourself the 6 mins that it’s in the oven for then start the hot liquid. You will be much happier with the results and won’t be blaming me for what happened.
When you pull out the rolled oats and almonds take off sheet pan and place in the bowl. Mix it with the other ingredients it will cool down, and you will be happy!
Making the Granola (gah-naw-la)
- Preheat oven to 350F if your oven sucks at heating up, put to 360F
- Measure all you ingredients
- You are going to add your rolled oats and almonds on a sheet pan with a silpat
- Place in the oven for 6 minutes
- Once you have pulled out your toasted almonds and rolled oats, put in the bowl
- Grab a pot and add your brown sugar, blueberries, raspberries(or the hybrid) and vanilla paste
- Zest and squeezed your lemon. Add water cook to hardball 235F ( 113C)
- Once it’s reached 235F (113C) pour over mixture in the bowl and mix together
- Place back on sheet pan with a silpat and with another silpat form it
- Put in the freezer for 10 mins
- Pull out and slice. To maintain freshness keep in the freezer and place in ziplock bags
Want the best results for impressing your friends and/or kid’s friend for the start of the new school year? Here is my tip:
I am all about the best results, I’ve make too many mistakes to not want to go back. If you want to have your friends or your kids taking this to school or whatever it maybe and/or just having others be impressed.
I seriously tell you this now… Get the silk-pat, it will turn out perfect it won’t ripe into pieces like on parchment paper. Doesn’t ripe and stuck to your product, because we all know that’s a pain to get off. You can push on it to be flat, plus it’s easy to flip and gently pull off without the pieces coming off. Best of all it will look like it came from a store.
I refuse to make the same mistakes and I don’t want you to do the same thing. Getting a silpat will help you from dealing with this. Plus you can re-use over and over again. Just throw it in the dishwasher. I never use parchment paper because of this I have purchased a few of these over the years and they are all still doing great, use them for everything.
Side note; they come in different sizes for industries uses but the size for the standard size home sheet tray (half tray) is 11 5/8 inch X 16 1/2 inches.