What can I do about overly salty granola?

Disclosure: My question is NOT about Nekisia Davis' Olive Oil & Maple Granola recipe. It's about making granola without a recipe, and screwing it up. I was adapting Eleven Madison Park Granola. It calls for 1 Tbsp kosher salt for a 6 cup recipe. I kid you not. I've always cut back on the salt, but today I was making a triple batch so I put in a whole Tbsp. Now I have 18 cups of salty granola. Any suggestions?

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2 Comments

Gammy October 26, 2019
Might be crazy and far-fetched, but worth a trial run... can you take a cup or so of the granola, nuts, fruits and all and quickly rinse in a strainer, then spread on a baking sheet and pop back into the oven to dry? If it works, you have saved your granola! I have a Stella Parks' granola recipe that calls for soaking the oatmeal in buttermilk and the sugar for 50 minutes, then baking in the oven. It is delicious and crisps up beautifully in the oven.
 
Emma L. October 23, 2019
Oh no! Two thoughts: 1) Use it in savory contexts, like salads, instead of sweet ones. (This is assuming it's edible as is, just saltier than you'd like for yogurt, etc.) 2) Make another big batch of granola, don't salt it at all, and after that one has cooled, mix the two batches together.
 
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