Guy Fieri is a prominent figure in the food world known for his infectious energy, zest for tasty food, and eagerness to uphold the best eateries across America. Though, apart from these primary attributes, Fieri is also a master chef who regularly shares tips on how to prepare delicious food at home. Nevertheless, when it comes to making quality granola, Fieri’s mom is the expert.
In an interview with Today, Fieri referred to his mom as his “favorite granola chef” and also shared her number one tip for producing perfectly-toasted granola. The secret? Stirring the mixture intermittently throughout the baking process. Whether you sweeten it with honey and maple syrup or give homemade granola a savory twist with dried herbs and spices, stirring this crunchy snack keeps it from burning or turning unevenly dark around the edges of your pan.
Granola is different from muesli in that it’s both sweetened and cooked, which can unfortunately lead to potential mishaps. Whether you’re making your own special recipe or Fieri’s Ferndale granola which includes ingredients like molasses, maple syrup, cinnamon, and rosemary, to avoid burning, cook the mixture at a fairly low temperature.
Aim to bake this crunchy staple at anywhere between 300 and 350 degrees Fahrenheit. Stir every five to seven minutes until the oats begin to crisp and turn golden in color. Besides following the advice of Fieri’s mother and using a lower baking temperature, there are other useful ways to avoid burning your next batch of homemade granola.
How to make perfectly crisp granola at home
While granola might not compare to Guy Fieri’s favorite breakfast – a savory dish featuring ham, grits, and red-eye gravy — his mom certainly knows how to make a delicious batch. However, to achieve the best results, there are some additional steps you may want to consider. For starters, instead of sweetening your recipe with honey or maple syrup which is prone to burning under certain conditions, use regular sugar or brown sugar. Better yet, before baking, consider briefly soaking your oats in buttermilk or another liquid before baking. Sweetened, buttermilk-soaked oats have a lighter feel that caramelize perfectly under medium heat.
While you should stir your cooking granola constantly, you should also take a strategic approach to how you stir your granola throughout the baking process. As you mix, maneuver the oats in the center of your pan toward the outside edge and vice versa. Granola that bakes furthest from the center of your baking pan is naturally closer to the heating elements of your oven and will brown faster. Consistent mixing helps you create a more even consistency throughout your next batch. If you’re still worried about burning this beloved morning staple, try toasting granola in a skillet. Just make sure to use enough butter and sugar to achieve your desired level of crunch as well as a large enough pan to avoid steaming.
