Since, this was my first time using okara, I wanted to make something simple and foolproof. After some investigation, I decided that granola would be best. So, I turned to my favorite cookbook at the moment, Baked: New Frontiers in Baking by Mark Lewis and Renato Poliafito. In it, I found an effortless, back-to-basics granola recipe. Oh my! You can smell how amazing the granola is going halfway into the baking time.
Notes: I added an extra 25 minutes to the original baking time since I doubled the recipe due to the okara. Also, I couldn't find hazelnuts at the grocery store, so I omitted that. It still turned out great!
homemade okara granola
adapted from Baked: New Frontiers in Baking
ingredients
- 2 cups rolled oats
- 3 cups fresh okara
- 2 tsp cinnamon
- 2 tsp salt
- 6 tblspn vegetable oil
- 1/2 cup raw honey
- 1/2 cup light brown sugar
- 1 tsp vanilla extract
- 2/3 cup almonds
- 2/3 cup of golden raisins
- 2/3 cup dried cherries
- preheat the oven to 325 degrees F. line a baking sheet with parchment paper.
- in a large bowl, toss the oats, okara with the cinnamon and salt.
- in a medium bowl, stir together the oil, honey, brown sugar, and vanilla, whisk until completely combined.
- pour the honey mixture over the oats mixture and use your hands to combine them. gather up some of the mixture in each hand and make a fist repeat until all the oats and okara are coated with the honey mixture.
- pour the mixture onto the prepared baking sheet. spread it out evenly, but leave a few clumps here and there for texture.
- bake for 10 minutes, then remove from the oven and use a metal spatula to lift and flip the granola. sprinkle the almonds over the granola and return the baking sheet to the oven.
- bake for 10 minutes, then remove from the oven and use a metal spatula to lift and flip the granola and return the baking sheet to the oven. i repeated this every 10 minutes for another 40 minutes, remove from oven. {since the original recipe does not have okara, i had to add some more baking time.}
- let cool completely. sprinkle the raisins and cherries over the granola and use your hands to transfer it to an airtight container. the granola will keep for 1 week.
Looks almost like breadcrumbs or croutons! Does anything like that exist already in the stores?
ReplyDeleteI"m not sure. But it's really good.
ReplyDeleteI've made this granola twice and I love it. Have you ever been to the bakery in Red Hook? You must. Maybe we can go when you're in NY next time. :)
ReplyDeletee, isn't this a great recipe? its definitely a keeper. i've never been to the bakery. yes! let's go next time I'm in town!
ReplyDelete