Can I replace honey with maple syrup?
So, my granola recipe calls for 1 dl honey, but I was dumb and forgot to get it. I have a little bit of honey left, but not nearly enough. Can I use syrup instead? The granola will be baked at 150 degrees C.
I need answers quick!
The entire country of Canada approves. Whether it'll work is unknown, though.
Yes and it is great. Personally I use a mixture of both
....can I get that granola recipe? That sounds fantastic.
Bump. I also want it.
Okay, so you need:
First, get a big bowl. Pour all the oats (and other grains, seeds and nuts if you have them). Put a tablespoon or two of cocoa there and mix it with a large spoon.
Then get a smaller bowl (metal) and put 1dl honey in there, then a few table spoons of cocoa, and 0.8 or a tiny bit more of rapeseed oil. Add some salt if you like. To mix these together into a goo, you need to heat it first.
Get a kettle and pour water in there. Make sure that there isn't too much water; if the water can touch the bottom of the bowl, the goo will get too hot. Put the kettle on the stove and the bowl on it. You'll need to stir the goo a lot, and the bowl and even the spoon get hot quick, so use oven mitts or something similar when handling them.
At this point, turn on the oven. It should heat to 150 ℃. If your oven has an option to use fans or such (similar to a convection oven), use it! It'll make the granola more crunchy/crispy and not get mushy as soon.
When your oil and honey has became a homogenous goo and they have mixed together, pour it slowly on the oats while stirring the oats. Here it's really good if you get someone else to pour for you or to stir for you. If someone else is pouring the goo, you can stir rapidly. (hold the bowl still if you can, you don't want your hard work ending up on the floor!)
Line two baking trays with parchment paper. Make sure that the paper covers everything. You might need two pieces of paper per tray. Scoop/pour the granola on them. Use a large spoon to spread it evenly across the tray.
When the oven has reached 150 degrees, put the trays in there and set a timer for 20 minutes. (I recommend checking in on them in ten minutes the first few times you make this or if you're using a new oven though, because ovens are different and what doesn't burn in one oven might burn in another one.)
In 20 minutes, pull them out and turn over the granola. Switch places of the trays when putting them back in the oven so that the one that was higher before is lower now and vice versa.
You can lick the goo bowl while waiting, don't let anything go into waste.
Wait another 20 minutes before taking them from the oven. Put the trays on a table until the granola has fully cooled, (add your dried berries or fruits now if you have them) then put it in a container, preferably an airtight glass jar.
Okay, so you need:
First, get a big bowl. Pour all the oats (and other grains, seeds and nuts if you have them). Put a tablespoon or two of cocoa there and mix it with a large spoon.
Then get a smaller bowl (metal) and put 1dl honey in there, then a few table spoons of cocoa, and 0.8 or a tiny bit more of rapeseed oil. Add some salt if you like. To mix these together into a goo, you need to heat it first.
Get a kettle and pour water in there. Make sure that there isn't too much water; if the water can touch the bottom of the bowl, the goo will get too hot. Put the kettle on the stove and the bowl on it. You'll need to stir the goo a lot, and the bowl and even the spoon get hot quick, so use oven mitts or something similar when handling them.
At this point, turn on the oven. It should heat to 150 ℃. If your oven has an option to use fans or such (similar to a convection oven), use it! It'll make the granola more crunchy/crispy and not get mushy as soon.
When your oil and honey has became a homogenous goo and they have mixed together, pour it slowly on the oats while stirring the oats. Here it's really good if you get someone else to pour for you or to stir for you. If someone else is pouring the goo, you can stir rapidly. (hold the bowl still if you can, you don't want your hard work ending up on the floor!)
Line two baking trays with parchment paper. Make sure that the paper covers everything. You might need two pieces of paper per tray. Scoop/pour the granola on them. Use a large spoon to spread it evenly across the tray.
When the oven has reached 150 degrees, put the trays in there and set a timer for 20 minutes. (I recommend checking in on them in ten minutes the first few times you make this or if you're using a new oven though, because ovens are different and what doesn't burn in one oven might burn in another one.)
In 20 minutes, pull them out and turn over the granola. Switch places of the trays when putting them back in the oven so that the one that was higher before is lower now and vice versa.
You can lick the goo bowl while waiting, don't let anything go into waste.
Wait another 20 minutes before taking them from the oven. Put the trays on a table until the granola has fully cooled, (add your dried berries or fruits now if you have them) then put it in a container, preferably an airtight glass jar.
Is it like pure maple syrup or the cheaper kind that's actually thick? The pure kind might not have enough sugar or viscosity to work as a binder the way honey does. But something like Mrs. Butterworth's would totally work.
Wait really? Butterworth is more like honey than maple syrup?
I guess butterworth is just flavored HFCS.
The pure maple syrup is just really runny and not nearly as thick and sticky which might not work for this specific application. Another alternative would be molasses.
I made some once with pure maple syrup and yes it was kind of under-clumped, but the flavour was off the wall delicious.
For my granola I do a 50/50 mix of honey and maple syrup. It’s so good.
Thanks. As for the liquidity thing, I actually mix the honey with oil and cocoa powder, making it liquid anyways. I think I'll be fine if I put maybe a lil bit more cocoa than usual.
But if honey is sweeter than syrup, should I put in a little more syrup than the one dl to keep the taste?