Comments on: Homemade Granola

By: Trish

Trish — Thu, 09 Feb 2012 15:42:00 +0000

You have to refrigerate the Excaliber granolas, or just this recipe in general? I was wondering if I could use my Excaliber, but I didn’t want to use up all kinds of fridge space to store it.

By: Twila

Twila — Sat, 07 Jan 2012 19:00:09 +0000

I have frozen this many times and it’s just as good out of the freezer as when it’s fresh.

By: Lindsay

Lindsay — Fri, 30 Dec 2011 22:56:55 +0000

I’ve honestly never tried so I can’t say.

By: Sarah S.

Sarah S. — Fri, 30 Dec 2011 19:49:48 +0000

This has been the best granola recipe I’ve tried. Yum. I was wondering, can this be frozen?

By: Rachel

Rachel — Mon, 28 Nov 2011 17:50:15 +0000

Just wanted to drop a quick thank you note here… this is amazing granola! It is is our standby now in our house, and we make ours with coconut kiefer and all coconut oil in ours (we are vegan for the most part)- but it is a hit with my sweet family. And- it is our Christmas gift to families this year. We like to attach a recipe with our homemade Christmas treats, so I wanted to ask before doing so, as it isn’t my recipe. I would give you attribution, of course. And, if not, no problem. Blessing to you and your family! (Oh, and if you/your family eat rye or barley- sometimes we sub in 2 cups of rye flakes and 2 cups of barley flakes for grain variety and it is deliciously nutty.)

By: Adica

Adica — Fri, 21 Oct 2011 21:00:04 +0000

I can’t answer all your questions, but I can tell you that if you put in nuts, seeds, or coconut with your oats, they’ll burn very quickly in the oven (especially the coconut)! I toast mine separately in my toaster oven at 350 degrees F while the oats are in the oven, but you could put them in the oven while your oats are cooling. Coconut only needs about 1 – 2 min, while nuts are 5 – 6 min.

I stir my granola once or twice during baking to make smaller pieces, but it doesn’t make much of a mess as long as you take it out of the oven while you stir (learned that one quickly).

By: Ashley

Ashley — Sat, 15 Oct 2011 21:16:47 +0000

I have 3 questions.
First, do you usually soak your nuts in the oat mixture?
Second, is there a reason that you add your coconut and sunflower seeds at the end instead of baking them with everything else (& do they not need to be soaked?).
Third, do you stir your granola during baking and if so does that mess up the parchment/ make a mess?

By: mtany

mtany — Mon, 15 Aug 2011 14:33:29 +0000

I bake at about 150 degrees for a full 24 hours or, for double batches, I use a dehydrator set at 145), turning several times. It get’s completely crunchy. But weather does affect outcome, sometimes it’s more light and crispy and sometimes it’s more dense.

By: lili

lili — Mon, 27 Jun 2011 01:11:53 +0000

Hi, Just wanted to say that you have to refrigerate the granolas or they will mold.

By: Kristine

Kristine — Wed, 23 Mar 2011 15:48:45 +0000

Okay! I have made this recipe a few times now, and have adapted it a little… just wanted to share what I am doing differently.
Instead of adding water to the oats, I just use the kefir and make sure to stir a LOT to coat the oats well with the kefir. Without the excess water, you will have more of a cereal granola consistency.
I also have been using my Excalibur dehydrator with the nonstick sheets to ‘bake’ my granola. I have been doing it on the highest setting. It works GREAT!!
Thank you so much for this recipe! Everyone in my house loves it!! We have been eating it every morning for breakfast for the last 2 weeks!!!