DIY Granola Is Easier Than You Think
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- เผยแพร่เมื่อ 1 ต.ค. 2024
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Here's the "master recipe" for quick homemade granola:
½ cup nut butter
⅓ cup syrup
1 tsp extract
¼ cup seeds
2 cups rolled oats
½ - 1 cup nuts (This is the most expensive item, so it's flexible)
¼ tsp salt
optional extras (puffed grain, coconut flakes, spices, etc)
Mix the wet stuff first, then mix in everything else. Bake on a parchment-lined baking sheet at 350F for 15-20 minutes, stirring halfway. Don't let the sugar burn!
Here's the original Food52 Pistachio Tahini Granola link: Food52 link: food52.com/rec...
Below are some variations to get you thinking.
ALMOND LOVER
½ cup almond butter
⅓ cup honey or agave
1 tsp almond extract
¼ cup chia seeds
2 cups rolled oats
½ - 1 cup almonds
½ tsp salt
PB&J
½ cup peanut butter
½ cup sweet strawberry or grape jelly
1 tsp vanilla extract
¼ cup sunflower seeds
2 cups rolled oats
½ - 1 cup peanuts
½ tsp salt
BANANA BREAD
½ cup peanut butter
¼ cup syrup
3 super-ripe mashed bananas
1 tbsp dark rum
¼ cup pumpkin seeds
2 cups rolled oats
½ - 1 cup walnuts
½ tsp salt
ALSO CONSIDER:
Gingerbread Spices & Crystallized Ginger
Chai Spice & Maple Syrup
Pumpkin Spices & Espresso Powder
Coconut & Cocoa Krispies
Mexican Chocolate & Cayenne Pepper
Corn Flakes or Cinnamon Toast Crunch
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that little flashcard at the beginning was the most thoughtful thing ive seen a youtube cook do
shaq the realest in the game fr 😤
He has done that for other videos too.
i like it
i hate the whole "watch the video to the end" game yt'ers play with us lol
@@printdivisionafrica469 that's why I love Shaq. He respects my time, and doesn't try to trick you into giving him that sweet viewer retention, but just makes videos that are entertaining, useful, and concise so you have no reason not to watch.
Exactly. Didn’t make me leave a recipe timestamp comment that I later have to choose to sift through the comments to find or do a skip-and-find rewatch 😑😂
I genuinely always appreciate how you don't ignore the cleanup and other misc labor that goes into cooking like so many other TH-cam cooks do.
Adam Ragusea is another cook proponent in this aspect. Two of my favorite youtubers because of this.
@@D._Von Adam is a buffoon
@@D._Von love that man adam
@@D._Von adam sucks
well a lot of the cleanup on youtube vids and cooking shows tend to come from the presentation aspect, they're not just presenting the final dish but all of it's stages, hence a ton of unnecessary bowls n shit tend to end up getting used. i generally spend my time on the rewatch figuring out what parts can be cut down. aka do i really need a separate bowl for that?
Ive actually since deleted the screenshot i took of the recipe card at the beginning. Its so useful and thoughtful that i feel like dropping an extra view every time i make granola is fair
That view will lower the average watch time, but I'm guessing it still generates ad revenue.
And YT knows that you're a return-viewer, so i suspect the algo probably doesn't deprioritize the video for that. I really don't know though lol.
As a college student addicted to granola, this is about to save me an non-insignificant amount of money.
non-insignificant?🥴😂
@@soniabbyrawrr some may even say significant‼
Once made a mexican hot chocolate granola with cocoa, loads of cinnamon, and cayenne. It was insane. Best granola I've ever had.
Top comment
Stealing this idea
@@CBMX_GAMING please do!!
That sounds AMAZING! I'm definitely trying that! Thank You, hannah!!!
As a Mexican, this is exactly the type of granola recipe I was looking for! I love you
Probably no one will see this, but I just want to say that this channel is quite possibly the best of all time. Not only are the videos concise and well done, but they go beyond being catered only to those interested in food and cooking. The subject matter is always relevant and the information itself is never too complex or watered down. I don’t think anyone else can make such content that can be unanimously enjoyed by all. Anyway, just wanted to voice my appreciation. Cheers ✌️
As an avid granola maker, one additional tip for cluster seekers is to throw some of the oats into the food processor (I usually do about 1/3 of the total), and blitz to a fine powder. It helps to create a tighter structure and doesn't require using an egg white. Definitely let it cool at least an hour though before trying to break it up.
Commenting for visibility.
Yeehaw
I use rice flour, it gives it a crisp
@@romacoco Yeah, other flours work well if you are OK with using other ingredients. Commercial "cluster" granolas I've seen use some combination of rice, corn or tapioca flour.
For those of us without a blender, I'm curious if a few tablespoons of oat flour could help.
We've got recent videos on Metamucil, oatmeal, and now granola-Shaq's gotta have the healthiest GI tract on TH-cam.
Lol this made me think of GI Joe & how funny it could be if a gastrointestinal joe were made.
This granola video is the perfect excuse to go into the kitchen for some late night, 1am impulse cooking.
I thought I was the only one. I never discussed my late night cooking problem with anyone until now.
shaq is such an against the grain kinda youtuber. most would put the important things hidden to squeeze viewer retention, but he always puts the most important stuff in the beginning. and i appreciate it
no I'm pretty sure this guy loves grains
@@the.mad.villain 😂
yeah he's so against the grain he loves them grains
gave me a good laugh
Good morning Shaq! Have a great day!
thank you meebg good morning to you too :)
Did your yt name used to be meebg. As net shaq wrote? It's MeatyM rn
Do you recommend storing it at room temp or in the freezer? When I was making granola every week I was storing it in a ziplock in the freezer and that seemed to keep it fresh really well, but I never tried leaving it out so I don't know if there's actually a difference
every ingredient in this granola is shelf stable: nuts, nut butters, oats, honey, etc. I guess if you let it sit out for like... a year, the fat in the nuts would start to taste rancid
My family has been making homemade granola for ages! The only downside is that now I'll typically refuse to eat the storebought stuff because it's *too* hard and too big of clusters, while our homemade stuff is small, crispy, and infinitely more interesting. Glad you're spreading the word about this!
What are some of your favorite recipes?
TIL Vanilla extract is just alcohol and crushed vanilla beans. Thanks for blowing my mind.
Yesss the addition of puffed rice has always been my secret move, adds such a nice crisp. Picked it up from reading the ingredients on store bought granola, love it so much
As a vegetarian, bagged granola is a staple in my household. I'm looking forward to trying this!
It used to be a staple in my household until it started costing six bucks for a little bag. Now I can use lots of nuts on rich months or lots of grains when my budget is lower
yikes
@@AndyS52 What's wrong with granola? It has protein, healthy fats, complex carbohydrates, and a bit of sweetness to boot.
@@AndyS52 L
@@noahpoobbailey It's not as healthy as you think simply because of the added sugar.
I am so blessed as a tiny granola lover. I typically eat it alongside oranges and I serve it in a glass that I can just pour into my mouth and devour like a pelican
Want to say, please dont change your delivery and style. Your consistent presentation and information is what made me subscribe when I've sacked off Adam Ragusa and Babish
Really? I find that Babish scratches a different itch, and Adam just alternates between educational content and longer forms of what Shaq does
I’ve also sacked off Babish.
He has a “you’ve seen one, you’ve seen them all” vibe to his channel whereas Shaq is always posting something either really interesting, informative, clever or all three.
Plus, behind his well manicured voice overs, Babish is super cringe in person imo.
In protein shakes I've found an easy way to redefine the fibrous texture of bananas is to freeze peeled bananas beforehand; makes for a silky smooth (and pre-chilled, if need be) puree once a blender is applied. Worth a shot on that banana nut bread granola, I'd reckon.
Side note: I really like re-freezing said puree for a super-simple 1 ingredient base banana sorbet.
This vid appeared in my recommended a month ago and I’ve made at least one batch a week since. I’d never made granola before in my life but this turns out A+ every time-perfect texture, fantastic clumping/grouping, and ideal flavor no matter what experiments I do. Commenting so the algorithm sends this to more folks until everyone is working with this recipe
Edit to add-my favorite so far has been coconut chai. Almond butter, honey, vanilla, almond flakes and shaved unsweetened coconut flakes, chia seeds, and a makeshift chai spice blend (cinnamon, cardamom, ginger, black pepper, and a tiny bit of clove and nutmeg). Ate most of the tray before it even had time to cool
thanks for making a recipe that doesn't require a half sheet pan (and therefore a full-sized oven), as someone that's stuck in a small apartment with just a toaster oven, some of the granola recipes I've tried just don't downsize well. can't wait to try this 💜
ive come back to this vid a couple times but i just noticed somethings missing: dried fruit. if youre a raisinhead like me you have two options to prevent burning:
1) add them at the end. they will not be in clusters and will just be loose in the mix, but they wont be burnt.
2) my preference, soak them for a couple hours (or overnight) and then mix them in with everything. fruit in your clumps in exchange for some extra prep.
There's a better way to get clusters. Take a portion of your rolled oats and blend it into a powder. Mix that with the wet ingredients first. This creates really nice clusters that don't break up as easily.
The timing of the pun and the music at 1:45 was pretty awesome. Also these look amazing and easy
You’re a real one for including gram measurements
i'm going to use dried pineapple and coconut butter+almond butter to make some myself. The banana one is so exciting, maybe I can do something like an squeezed apple + cinamon or a dates with lemon, orange zest. Thanks for this video!
This is top quality short TH-cam.
The attached recipes, the jokes, the coaxing us into actually making something, the whole attitude towards a food. You should make a shortish collab with Dan
I wish savoury granola or savoury nut bars were a thing, I don't like having sweet things all the time for snacks.
savory granola *is* a thing, but you still need to add a sweetener to bind all the ingredients together.
@@internetshaquille you could use glue 🤷♂
I have not tried this, but you could prohably just make non-clustered granola with egg white replacing some or all of the sugar
@@asat103cringe influencer didnt even cover the biggest hack out there
@@asat103 Actually not a bad idea, there is edible glue. I looked up savoury recipes and some use egg whites that are beaten then mixed into the granola before baking.
I imagine the long bake time and exposed composition of granola drives off all the vanilla volatiles. I might try misting my granola as it cools with a cocktail mister with vanilla... Or maybe orange bitters.
Recipe at the start, ad at the end. What a man of the people.
probably no one will see this in the sea of positive comments pppp
This guy... I think it's the level of intelligence he infuses into his explanation that really makes these videos shine. Thanks again. I think I will try some of these.
As someone who comes back to TH-cam videos with recipies often just to check the recipe, *thank you*
This is perfect! I need a way to use up about a gallon of honey over the next few months and was thinking baklava but its so tedious... as a cluster lover this is perfect!!!
Btw before you ask why I have a gallon of honey - they came in the LARGEST regular mouth mason threaded jars I'd ever seen.
Ever since your video on prepping smoothies with them since the threads match my blender's, I've discovered the accessories go even further... it's like they're culinary legos!
So of course I had to buy a whole set just for the one lego in it 😂
Seriously though, it has led to me discovering all sorts of ingredients can go AMAZINGLY in a dish so long as they're well measured and distrubuted by, for example, a sprayer accessory lid. For example I've found balsamic can go on almost anything savory in small, finely distributed amounts - its just nearly impossible to do that without a sprayer in some cases!
One bonus about making homemade granola you didn't mention this time around- how good it makes your kitchen smell! Almost worth doing for the smell alone. Seeing you reference your 2019 video about granola/greek yog/jam/chia breakfast took me back, that was my daily breakfast for the first year of covid thanks to you. Also the video that got me into netshaq!
I feel so seen as someone that took homemade granola and homemade hummus pills. I've been making the "Very Best Granola" recipe from Cookie + Kate, modified to 2Tbsp of homemade vanilla extract and making the nuts and seeds match this video's proportions. If you press down after the final stir and don't touch it until it's fully cool, you get giant slabs every time, which I enjoy.
Been an absolute hit with my family, friends, and coworkers!
this was the best granola ive made so far, the ratios were exactly what i was looking for thank uuuuu
I would have loved an "oops! all mayonnaise" granola.
YUM
Cluster-lover sounds like an epithet
your first video about making granola got me on the train and this is a whole new way to do it! very interested to try (also already on the homemade hummus train so i do always have tahini). the recipe for granola I use is only a 20 minute bake as well though even without the tahini/nut butter
Almost a year ago, I was diagnosed with Celiacs disease. Since then my lower lip has protruded and quivered. My eyes have welled with tears. I am discovering all the things I can no longer have. Like anything with soy sauce. Many of my family recipes, as heart breaking as it is, can no linger be my comfort food. Rice Crispies Treats, I will mourn you always.
The up side is, I don't feelnlike crap anymore.
How did this man manage to make granola even easier?
Thanks for explaining the difference between granola and muesli! I had wondered….
Coconut flakes are a go-to in my homemade granola
I love granola... Didnt know it was so easy to make... I thank you greatly sir.
Hey man I don't want to be an ass and ruin the whole point of your video but what granola recipes are taking you 30+ mins to bake? Your video inspired me to make granola at home but after following this methodology with the nut/seed butter I was a bit disappointed in the crunch. So I looked around and it seems like all recipes that even use an oil base take 20-25 mins of bake time with a stir halfway. So I'm a bit confused on what recipes you're referencing to that take 30+ of bake time for such a small quantity.
To go for more crispies, I would recommend doing half nut/seed butter and half oil. I did that and I think it's a good balance. I also think the soggier result of my first bake with all nut/seed butter could be a cause of me using a round cake pan meaning the granola was not spread out as thin. Something to experiment on.
Regardless, your video is still very well made, has great ideas, and inspired me to make my own and not buy which makes it cheaper and more fulfilling for me! Thanks man.
Sadly there is a caveat. Oats (like rice) are one of the foods that absorb a lot of pesticides. So that means we need to buy the more expensive organic oats even though organic doesn't mean a whole lot for most other groceries. It makes me wonder though... would a bulgur wheat granola work? Might have to try that.
Once upon a year the muses speak to me and I remember this channel and the wonders of cuisine that lie therein.
Sometimes you make videos that make go, What the heck is dry granola, what fuck is granola, really appreciate you explaining thing that may seem obvious
as soon as i read the chart at the start of the vid i was thinking about a pb/brown sugar/banana extract mix, before you even mentioned attempting a banana bread flavor with real bananas. not sure how well that flavor would come through once baked, but it is reassuring to know we were at one point on the same wavelength
Would be interesting to try blending banana chips into a powder and mixing that in with the dry ingredients.
Can't wait to try! One tip I've seen a lot is to put another baking sheet on top so it toasts on both sides. Might even push it to YUM DELISH POINT FIVE.
Given that I don't like peanut butter and the other nut butters are quite expensive where I live, I prefer to use oil. How does that change things?
Walnuts easily turn bitter when roasted. Be careful.
I just made a batch, it was super easy and extremely delicious.
recipe upfront king behavior
This may be the first youtube recipe I actually try. Thanks!
I just realized one of the little classy things about your style...the hand behind the back when pouring one handed!
waiting for the internet shaquille homemade sushi guide
Unfortunately it’s not cheaper than store bought.
I just priced out a few different combinations of ingredients and the unit cost is pretty similar to store bags, and bulk granola is significantly cheaper than homemade. Obviously depends on local prices.
Still fun, customizable, and high quality though.
depends on what nuts you buy. if you just buy cheaper things like sunflower seeds it'll be much cheaper
Bread flavored pancakes 😂😂 jokes are underrated AH
One other thing that I tried for better clusters is after you do the turning, you can drizzle some honey directly over it. Then bake it the rest of the way. And yes, do not disturb the granola after this point until it's completely cooled!
love recipes where i can use whatever crap i have in the pantry/fridge. thank you 🤝 came out great!
Another banger, Shaq. Penny for your thoughts on adding dried fruit?
I don't usually do it because I'm not a fan of the texture, but it's certainly doable. If you find that the cooked granola leaves your dried fruit too leathery, you can just stir it into the hot finished granola and press it all back into an even layer to cool and harden together.
youre so real for the flashcard at the beginning
Love this! So simple and I know all the ingredients!
OK DJ AQUAFABA NOT BAD NOT BAD ANOTHER BANGER
You've covered a lot of basics now in your videos, but there's one big thing still missing: sourdough (and general dough-based baking)
Please please please make a video for sourdough!
this is critical info for me, holy shit
We make granola every 2 weeks and will never go back! Thanks for the new ideas!
These videos are miles a head of what every other foodtuber puts out. Short, practical, and just all around tried and true info. God I love this channel.
One quick warning: the banana bread granola does not keep as long as the others due to the additional moisture. Still delicious, though!
4:04 will jet fuel melt that?
You described pretty much exactly what happened with my partner. She was a granola fanatic during COVID, but ended up tiring of the process of making it.
I just made a batch using peanut butter and walnuts and it came out ridiculously well.
Just gotta say that I've made granola inspired by this recipe a few times now, and I absolutely love it! My boyfriend is also a big fan, so we usually end up doubling the recipe.
My favorite twist to this is adding 1/2 cup of dried fruit (favorites include golden raisins, dried cherries, and dried blueberries). I don't mind using peanut butter, but I definitely recommend the tahini if you don't want a very PEANUT forward granola.
As for the cluster texture: we've found that by increasing the amount of honey by a little bit, it is possible to cut bars from the mass once it is cooled off with a good amount of success.
hey shaq outta interest and just a recipe idea, what about using both tahini and 'pekmez' (a kind of molasses) to make a turkish-inspired tahini pekmez granola? going to try this one out myself but just a unique thought!
Edit: works but gives a little bit of a smoky taste! Still delicious
Man I swear your flashcard at the start makes me want to actually join you and pay money... I'll grab your cookbook or whatever so I can have something tangible to support you but THANK YOU
I feel like I owe you a comment every time I come back to this recipe builder. Today I’m doing tahini based granola with mixed nuts, dates, and arabic coffee (it’s a much lighter roast mixed with spices like cardamom and cloves)
Mr. Quille (if I may call you that) I've always asked various content creators through the years about their learning process, not just culinary channels. It's one thing for us viewers to watch a dozen videos and cook a dozen different things, but I'm always curious on how the creative mins teaches itself.
Do you think your learning process is something you would be able to condense and put into a video? I like to think of it as kind of "give a man to fish vs. teach a man to fish" kind of thing.
Thanks!
this is the closest thing i have to offer right now: th-cam.com/video/aBUy0z5HNlY/w-d-xo.html
Wait, who bakes their granola for 45 minutes? I've always been doing the 10 + stir + 10 thing at 200 C, even though mine is honey + ghee.
Been converting the initial card to grams (no need to scrape nut butter/ honey from a cup).
Just that the initial card is wrong
125 grams is 1 cup
Half a cup is only 62.5 grams of nut butter.
I like the the more luxurious version with more nut butter but it works with just the .5 cup or 62 gram amount.
Just a headsup
I made walnut, sunflower seed, peanut butter, honey, splash of rum granola this week.
I am so much happier with this than even my favorite oat and honey store-bought granola.
Shaq out here benjamin buttoning using the age old technique of shaving one's facial hair
If you’re talking about mixing gooey ingredients with tahini, I’ll give you an ancient Turkish tradition. Mix tahini with mulberry molasses. Either add it in the granola or dip bread in the mix. Your welcome 😊 (middle eastern market look for Tahin Pekmez)
Vanilla extract quality mostly only matters when it isn't being cooked. If you're heating it, use they cheap imitation stuff (basically just the vanillin that's the dominant note). The flavors that make real vanilla 'better' (different) are mostly highly volatile, and are going to be completely baked off anyway leaving you with mostly just the vanillin anyway.
Real for raw, fake for bake.
Do you not need something acidic to soak it in? so the oats aren't super hard? I usually see buttermilk recommended. Buttermilk, sugar, oats, let sit for a bit then bake...Will have to try this.
For all the lifting bros in the comments, by any chance does anyone have knowledge of how to achieve the protein count of the high protein varieties of oat mixes found in most markets, like Nature Valley's 13g per serving?
Name your degrees, bro! 350 what? Kelvin? 😢
Name your degrees, bro! 350 what? Kelvin? 😢
If I wanted to make granola bars, would I need to stick to your tips for increased tensile strength?
Wanna add, if price is the reason you aren't using vanilla extract, buy the cheap imitation stuff. No slave labor problems, much more sustainable, and generally better and stronger when it's hanging out with other flavors. More vanilla-y
Does the tahini granola taste a lot like sesame?
It's 9 months later and I wanted to make granola, I went to this vudeo specifically, and bam, that card at the beginning. Shaq has his viewers in a viewership loyalty chokehold and none of us will ever leave.
If you don’t have tahini right now, then you must be new here. Go watch more Shaq videos, starting with the hummus one, then come back here. You’re welcome.
Any recommendations for skipping the nut butters/tahini/etc entirely? Should I just add a little fat from another source?
I honestly bought a pack of pre-made granola mix yesterday, because I was so confused to how to make one for myself with little to no help. Lmao I just wished this video came a day ago lmaooo thanks tho!
loved this presentation. only 2 things I disliked: promotion of honey and egg-white (yes I'm vegan)
If you're using a convection oven, go 150c or 300f. I tried it at 175c and burnt the shit out of it. This seems like one of those recipes you're likely to goof up on the first try.
By far the best granola recipe on TH-cam. Thank you very much!
Tried this, not a huge fan of the tahini flavour. Might try using peanut butter instead, but also might go back to my regular granola recipe which uses oil instead and isn't really slower. Good video nonetheless
gosh dang now this is the deliciously practical stuff that makes net shaq the goat