I just made this today...so glad I got to see this video a year later. This is definitely my favorite sos-free granola to date. I just hope it lasts more than 20 minutes!
Thanks so much! Can’t wait to try this. I love granola but have always tended to stay away from the store bought variety as it is higher cal/sugar/fat and it’s hard to restrict portion size.
@@TheJaroudiFamily i made this and it came out so delicious. I didn't have all the ingredients so I subbed. I used sunflower seeds, walnuts, and sesame seeds. I am sending a container of this granola to my military Son in his thanksgiving package. It will travel well and he has to watch his weight for his weigh ins so this is perfect. Thank you so much. Love your recipes.
Loved that you mentioned baking at a low temperature to minimize heating the high fat nuts at a high temperature! I was trying to figure out my way around this for my granola! Thank you ♡
Thank you for sharing. So you asked for comments in regards to when others make your recipes. So I made this recipe this morning. Followed it exactly except I used walnuts instead of pecans because that is what I had. Well what an amazing difference baking at 200 degrees makes. I was able to achieve excellent results. Thank you again. 🇨🇦😎
Is there a substitute for millet for this granola recipe? (Unfortunately I cannot eat millet as it's a migraine trigger for me.) Is quinoa a good replacement?
I just looked up whether or not you can dehydrate granola... I found a couple of recipes that call for doing it for a long time, over 12 hours at 115 degrees, but I don't see why you couldn't try a higher temperature on your dehydrator with less time. Check your dehydrator manual. Mine (Open Country) has a recipe for granola & says to set it at 145 degrees. It doesn't specify time, just says "until crunchy". (I know this is 2 years later, but better late than never!)
Just found your channel and love it! Thanks for great WFPB content! Quick question: do you know how long would I need to cook this for a crunchy texture? I cooked it for 2 1/2 hours, but it’s still pretty soft, though definitely tasty! Thanks for any guidance you might be able to provide!
Maybe you could mix the nuts in raw after cooking the other ingredients to avoid AGEs. I’ve had granolas where the nuts seemed to be raw and were separated from the sweet clusters, still tasty.
Looks delicious! I love that you use dates to sweeten. All the granola recipes I've seen use sugar or maple syrup. After its cooked, do you store it in the fridge or pantry?
I would say 1/2 cup to 3/4 cup for a serving. I am in the process of getting my website up and running; which will then have the nutrition facts of each recipe.
Thanks so much for this recipe! Quick question on the millet. Is it measured as 1/4 cup uncooked and then you cook it and use all of it, or do you cook it and then measure the 1/4 cup? Thanks!
Mine is in the oven now. I made a double batch. But (yikes) I got carried away and already added the pumpkin seeds and raisins. Do you think it’ll be ok?
The Jaroudi Family, I love the flavor! It’s the perfect fall seasoning IMO! I expected the texture to be crunchy, but it’s soft like a soft granola bar. Is that how yours is? It is a very handy (and super tasty) snack to keep with me when I’m shopping or doing errands. Thank you for the recipe!! Love it!!
**Sigh** worrying about toxins from baking whole foods at high temperature? Seriously no one will ever go to the hospital from eating well baked whole foods. Majoring in minor things.
Great video! thanks for sharing. i eat True elements dark chocolate granola and it's delicious!
I just made this today...so glad I got to see this video a year later. This is definitely my favorite sos-free granola to date. I just hope it lasts more than 20 minutes!
Thanks so much! Can’t wait to try this. I love granola but have always tended to stay away from the store bought variety as it is higher cal/sugar/fat and it’s hard to restrict portion size.
I love granola but do not like all the sugar. Will definately make this one. Thank you.
Thanks for watching Natalia!
@@TheJaroudiFamily i made this and it came out so delicious. I didn't have all the ingredients so I subbed. I used sunflower seeds, walnuts, and sesame seeds. I am sending a container of this granola to my military Son in his thanksgiving package. It will travel well and he has to watch his weight for his weigh ins so this is perfect. Thank you so much. Love your recipes.
Loved that you mentioned baking at a low temperature to minimize heating the high fat nuts at a high temperature!
I was trying to figure out my way around this for my granola!
Thank you ♡
Let me know how you like it!!
How long can you store this before going bad? And you store it at room temp? thank you
Thank you for sharing. So you asked for comments in regards to when others make your recipes. So I made this recipe this morning. Followed it exactly except I used walnuts instead of pecans because that is what I had. Well what an amazing difference baking at 200 degrees makes. I was able to achieve excellent results. Thank you again. 🇨🇦😎
I used different nuts (cashews and walnuts) and didn't add pumpkin spice.
Kid tested; Mother approved!
😋😋😋😋😋👍🏾👍🏾👍🏾👍🏾👍🏾
This looks yummy! In a future video Can you do a raw granola version in the breville using dehydrated setting?
Thank you for sharing the tip about baking with high heat. I have learned something today. 🇨🇦😎
can you dehydrate instead of bake?
Wow i have to make thisss 😍ONE question: can i use date syrup instead of the paste?
What can i substitute for Millet!
Is there a substitute for millet for this granola recipe? (Unfortunately I cannot eat millet as it's a migraine trigger for me.) Is quinoa a good replacement?
Can you dehydrate this? Would it be the same as low oven temperature? Love your channel. Quick and easy. !!!! Thanks for the ideas.
I just looked up whether or not you can dehydrate granola... I found a couple of recipes that call for doing it for a long time, over 12 hours at 115 degrees, but I don't see why you couldn't try a higher temperature on your dehydrator with less time. Check your dehydrator manual. Mine (Open Country) has a recipe for granola & says to set it at 145 degrees. It doesn't specify time, just says "until crunchy". (I know this is 2 years later, but better late than never!)
Just found your channel and love it! Thanks for great WFPB content! Quick question: do you know how long would I need to cook this for a crunchy texture? I cooked it for 2 1/2 hours, but it’s still pretty soft, though definitely tasty! Thanks for any guidance you might be able to provide!
I would try cooking it for 30 more minutes, it should also get hard once you set it out for a while.
The Jaroudi Family Thank you! I’ll try that!
Just made your granola and I love it.
Would this work in my dehydrator?
Sounds great.!!
Maybe you could mix the nuts in raw after cooking the other ingredients to avoid AGEs. I’ve had granolas where the nuts seemed to be raw and were separated from the sweet clusters, still tasty.
Looks amazing! Going to try this maybe this weekend! Where did you get your tray you baked it on? Thanks!
Awesome Deb! The tray actually came with my Breville smart oven air: www.breville.com/us/en/parts-accessories/accessories/bov900amb0nuc1.html
Thanks for getting back! I have an original Breville Smart Oven. Ill check it out! Thanks!
Looks delicious! I love that you use dates to sweeten. All the granola recipes I've seen use sugar or maple syrup. After its cooked, do you store it in the fridge or pantry?
We store ours in the pantry.
Thanks
Thanks for this recipe!
Love this! Thank you! Just wondering what amount would be considered a “ serving”? Thank you!
I would say 1/2 cup to 3/4 cup for a serving. I am in the process of getting my website up and running; which will then have the nutrition facts of each recipe.
Looks delicious! Thank you for the recipe!
I did not know about the glycotoxins... Thanks.
Thanks so much for this recipe!
Quick question on the millet.
Is it measured as 1/4 cup uncooked and then you cook it and use all of it, or do you cook it and then measure the 1/4 cup? Thanks!
I usually cook a cup of millet (Save the rest to use throughout the week) - measure out 1/4 cup of the cooked millet for this recipe.
@@TheJaroudiFamily Thank you ❣💖
Great idea to bake it at a low temperature!!
Thanks Christy!!
Mine is in the oven now. I made a double batch. But (yikes) I got carried away and already added the pumpkin seeds and raisins. Do you think it’ll be ok?
I bet it turned out great! Let me know how you liked it Christy!!
The Jaroudi Family, I love the flavor! It’s the perfect fall seasoning IMO! I expected the texture to be crunchy, but it’s soft like a soft granola bar. Is that how yours is? It is a very handy (and super tasty) snack to keep with me when I’m shopping or doing errands. Thank you for the recipe!! Love it!!
Where do you get the miso, is granules?
Miso is a paste, made from fermented soy beans. It can be found in the refrigerated section of an asian store.
It's summer for one more month
**Sigh** worrying about toxins from baking whole foods at high temperature? Seriously no one will ever go to the hospital from eating well baked whole foods. Majoring in minor things.
Cordelia Chase I just read the study and it’s mostly talking about meats cooked at high temperatures