Spent grain barley a by product of brewing beer,
dehydrated for alternate uses.
The process of making granola involves gathering your grains and nuts and toasting them; making a sauce that will act as a binding agent and then dehydrate the mixture at 135 degrees overnight approximately 12 hours or until the grains once again are dry and crispy. Add in your desired dried fruit, completely cool and then package and seal to keep out additional moisture.
|Oats and barley toasted stove top.|
The following recipe is for a small batch which I recommend for the first time granola maker. With a small batch the first time you will get a feel for what you may or may not like with out being out a lot of ingredients. Later this recipe can be easily doubled or tripled to suit your need or capacity to dehydrate.
|Granola sauce heated to when it just begins to boil.|
|Dehydrate the granola at 135 degrees for up to 12 hours or until dry and crispy.|
|Mix in the dried fruit of your choice.|
|Packaged in jars and vacuum sealed for longer term storage and some for immediate enjoyment.|
Easy Basic Granola
8 cups oats (I prefer the old fashioned not the quick, you can use a combination of grains and oats to total 8 cups, I use half oats and half spent barley grain, organic puffed rice or sesame sticks are another great alternative, I have also used in a pinch rice krispies and other cold cereals)
1 cup wheat germ
1 cup oat bran (sometimes I have a hard time finding oat bran so I improvise by grinding 1 cup of oats to make my own)
1 cup flax seed
4 cups nuts (use a combination of your favorite, use more or less to suit your taste: sunflower seeds, pumpkin seeds, almonds, walnuts, pecans or hazelnuts)
1/2 cup brown sugar
1 cup honey (this can be a combination of honey, maple syrup, molasses, corn syrup or fruit syrup)
1 cup coconut oil (alternate oils can be use as well like vegetable, grapeseed, canola)
**The following spices and flavorings can be adjusted more or less to suit your personal tastes.
1 tbsp vanilla
1 tbsp cinnamon
1 tsp cloves
1 tsp nutmeg
1 tsp ginger
OPTIONAL-Add your choice if desired an additional 1 cup of any of the following peanut butter, applesauce, mashed banana, pumpkin puree, Nutella or any other 'flavor' enhancer of your preference.
**2 cups dehydrated fruit of choice - add last after dehydrating is complete
**Mini chocolate chips, m&m's, yogurt raisins or carob raisins can be added as well after the granola has completely cooled for a more trail mix like granola.
Lightly toast the oats, alternative grains and nuts stove top stirring often to be sure not to burn. Combine the oats, nuts, wheat germ, oat bran, flax seed in a large bowl and set aside. In the same sauce pan where you toasted the grains, add the remaining ingredients except the dried fruit and bring to a boil, then pour this over the dry ingredients mixing well until the dry ingredients have been completely moistened. Spread this wet mixture on your dehydrator trays lined with the paraflexx sheets, dehydrate at 135 degrees overnight or up to 12 hours testing for crispiness. Dehydrating times can vary. Once the granola has reached the level of crispiness desired, remove from the dehydrator and add 2 cups of dehydrated fruit. Once the granola is completely cooled, package and store as desired.
*If you prefer the above recipe can be made in the oven as well. Skip toasting the grains and nuts and follow the recipe as directed placing the mixture in the oven set at 300 degrees stirring every 15 minutes until dry and toasty. Add fruit after removing from the oven and cool and package as directed.
**The granola is great as a topper for fruit and yogurt, eaten with milk as a cold cereal or even cooked with milk for an oatmeal like hot cereal or by the handful as a quick ready to eat sweet snack.