My food dehydrator sees regular, year-round use: drying homegrown herbs and vegetables during the growing season, making fruit leather to give my nephew and niece for birthdays and Christmas, and dehydrating sourdough starter for my annual January giveaway. Still, I fill it most often with a blend of grains, spices, and sweeteners that become granola.
In my latest Twice as Tasty column for the Flathead Beacon, I share one of my favorite granola recipes and explain why I make it in a food dehydrator. If you don’t own one, don’t worry—I give instructions for baking it in the oven too.
Learn more about making your own granola and get the complete recipe for Gourmet Granola with Nuts and Fruit in my column.
Twice as Tasty
Once you’ve tried the recipe for Gourmet Granola with Nuts and Fruit, you’ll find yourself playing with flavors and variations based on your tastes and what you keep in your kitchen. My master granola recipe breaks down the ratios and suggests ingredients you can use to create your own granola blends. I’ve also developed a nut-free version for people with tree nut allergies and can replace the mixed grains in any variation with gluten-free rolled oats.
When I teach granola workshops, I buy and bring a bin full of ingredients so that attendees can play with flavor combinations. In my own kitchen, I always have a smaller stash of these items that can be rolled into a batch of granola:
- Mixed grains, usually a blend of rolled barley and oats, oat bran, and rye and wheat flakes
- Honey, Homemade Vanilla Extract, and molasses
- Cinnamon, nutmeg, ginger, and other spices
- Almonds, pecans, sunflower seeds, sesame seeds, and flax seeds
You might think my granola-ingredient stash excessive for a small kitchen, but each of the ingredients has plenty of other uses, making them worth keeping on hand. Here are just a few other recipes on the blog that use ingredients found in granola. You can find more in the recipe index.
- Honey–Chili Buttermilk Biscuits
- Pumpkin–Goat Cheese Ravioli with Butter–Nut Sauce
- Russian Kasha
- Smoky Oatmeal–Cranberry Cookies
- Sweet Spice Mix
- Very Ginger Cupcakes
You can also learn more about preparing to dehydrate in this blog post.
Want more Twice as Tasty recipes? Get my books! Click here to order a personally signed, packaged, and shipped copy of The Complete Guide to Pickling directly from me. I also share tasty ways to use pickles in The Pickled Picnic; it’s only available here.