Soft granola suggestions and ingredient ideas?

How do you get soft (read: not crunchy) granola? I've tried lowering the oven temp, shortening the baking time, adding apple sauce (which just made it soggy)... I'd like to find a recipe that makes gorgeous soft granola. Any tips?
Also, I'm in a bit of a granola mix rut. It seems like it always tastes the same, even if I change up almonds for pecans, agave nectar for honey, etc. I think I need some new ingredient ideas. Suggestions?

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7 Comments

sexyLAMBCHOPx January 8, 2014
Have you seen this recipe by SmittenKitchen? It's described as chewy. http://smittenkitchen.com/blog/2010/02/thick-chewy-granola-bars/
 
Sylvia9000 January 8, 2014
Thanks!
 
jpavlick January 8, 2014
I don't know why, but I've made two kinds of granola - one kind with dry milk, and the other without. The one without always burns pretty quickly if I don't watch it, while the one with dry milk does not. It also bakes at a lower temperature. Another trade trick is to use a glass casserole pan instead of a metal cake pan. Here is a recipe that I go by that produces good results - but follow the suggestion of taking it out before it looks ready! http://www.homesicktexan.com/2008/01/uncle-austins-granola.html
 
Sylvia9000 January 8, 2014
Thanks! I'll try it :)
 
boulangere January 7, 2014
I have been making these wonderful granola bars for many months, and often transform them into (tender) granola by underbaking them by about 10 minutes: http://food52.com/recipes/9302-cardamom-hazelnut-cherry-granola-bars To break them into chunks of granola, I place chunks in a mixer, then mix on the paddle until they reach a smaller consistency.
 

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Sylvia9000 January 7, 2014
Those look delicious! I will definitely give them a shit!
 
Sylvia9000 January 7, 2014
Oops! A SHOT! I will definitely give them a SHOT.
 
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