Originally Posted by
topazann
I’m gonna try this thanks! I've made Bravetart's granola from Serious eats recipe and I have to say I've been really impressed. Soaking the oats in buttermilk beforehand puffs them slightly and makes them come out more crispy instead of hard. Using wheat germ gives it a nice toasty flavor, and using sugar, instead of honey or syrup, allows the oats to bake for longer before the sugar starts to caramelize, making sure it's nice and dry and crispy, and not soggy or burnt tasting.
That looks like a great granola recipe. I've been using America's Test Kitchen's granola recipe for years, altering nuts and fruits as desired. I like that it uses maple syrup (the real stuff, not colored corn syrup) as the sweetener and am wondering how that might work in the recipe you've linked. Hmmm....