I live in New England and because it's readily available and yummy I usually use pure maple syrup in granola.

/tricia

I usually use a blend of honey and molasses. The honey I get from a local beekeeper. It's not cheap, but it's very good, and very local to me - she lives maybe 2 miles from me. Sometimes I use maple syrup, but here it's more expensive than the honey.

What about brown sugar?

Sally

Honey and corn syrup are both quite thick has anyone made a sugar syrup similar or would it be around the same price. It was an off the head kind of out there question. Would the syrup need to be that thick to make granola? or could you just mix the sugar with the oil so it would stick. curiosity killed the cat ..............................good thing it has nine lives.

I think I'd want more flavor than what a simple syrup would provide.

/t

I make my own pancake syrup of brown sugar, white sugar and water and think that would work well as a sweetener.
Flavorings can be something inexpensive like orange rind or orange oil, almond extract, even maple extract.

This post was edited by Bumblebeez on Wed, Aug 28, 13 at 15:36

Both honey and pure maple syrup have some nutritional value that white sugar/brown sugar do not. For me, the largest cost factor are the nuts, seeds, dried fruit in granola not the sweetener. YMMV

/t

Here is a link that might be useful: Nutrition of honey/pure maple syrup

How much sweetener does your recipe require?

Perhaps a new granola recipe is in order. There are recipes using bananas, applesauce, frozen apple juice concentrate, sorghum, molasses, cane syrup (Steen's or Lyle's Golden Syrup are my favorites). I usually use low-glycemic agave nectar or (homemade) palm sugar nectar.

Another homemade pancake syrup recipe option. I like bumblebeez's suggestions for adding flavorings.

1 c. brown sugar
1/4 t. cream of tartar
1 c. white sugar
1 c. water
1 t. maple flavoring
Boil until it reaches 200-degrees F. Cool and serve.

-Grainlady

The granola I make most often has no oil and maple syrup to sweeten. If I'm going to the trouble (and expense) of making homemade granola, then I can justify the expense of the pure maple syrup. Of course, my recipe is not a huge amount.

Teresa

The recipe that I use is from a member who used to post here. It's Vanilla Scented Granola and uses honey and vanilla as the sweetener.

So far I have found that making granola is cheaper than store bought not more expensive. I normally use about 2/3 cup of corn syrup to 6 cups of oats. The other ingredients change as what I find on sale changes.

Grainlady is that syrup thick?

Would love to see a recipe using applesauce as the sweetener I have tons of that on hand. Sounds interesting.

Teresa will try it next time no oil Thanks.

Trying new things is part of the fun.

I use grade b maple syrup which I buy on line from Cook's SugarBush in Niles, Michigan. $42 a gallon last year, I haven't checked this year's prices. Plus shipping, of course.

Anyway, I see no reason why a homemade syrup wouldn't work, add whatever flavorings you like. Maple syrup isn't particularly thick, not like Mrs. Butterworth's or other other abominations, so I don't think thickness will be your issue.

I'll watch to see how it works for you, you could make half a batch or a quarter of a batch to see how you like it and not waste expensive ingredients like nuts and dried fruit....

Annie

CLBlakey-

I've actually never made it because it uses ingredients (white and brown sugar) I rarely ever use. It's a recipe I have in my "in case of" emergency substitution recipes.

It's sure to be thin when hot/warm, and thicken somewhat when cool/cold. The longer it cooks, the less water will remain in the mixture due to evaporation, and that can have some affect on the thickness. The cream of tartar will also have a thickening effect.

I doubt it would make any difference whether it's thick or thin for using in granola --- it's the sugar action during baking you want, and that comes from all high-glucose sweeteners whether they are liquid or dry/solid. If they are dry/solid they melt in the oven anyway.

Do a Google (or other search engine) search for "granola recipes sweetened with applesauce". Some may also have some other kind of sweetener, but in lower amounts than the 2/3 c. your recipe calls for. I found a sugar-free recipe using applesauce doing a quick search (see the link below). I've never tried it, but I'm copying the recipe to make with applesauce I make from homemade dehydrated apples. I don't add dried fruit to granola because it tends to soften the granola during storage (I like to keep it crispy). I'll add it, as needed, when served.

I actually make all our "cereal", both hot and cold varieties. Some are made with the pulp leftover from making almond or almond/coconut milk, so they are gluten-free and low-glycemic.

-Peanut Butter Granola (1/3 c. honey)
-Clumpy Granola (6 T. br. sugar, 1/4 c. maple syrup, 2 t. honey)
-Nutola (1/4 c. agave nectar, 2 T. maple syrup
-Corn Flakes (1/4 c. granulated or powdered sugar)
-Wheat Flakes (I use einkorn, rye, oats or spelt - 2 T. honey)
-Faux Cinnamon Crunch Cereal (1/2 c. apple juice)

-Grainlady

Here is a link that might be useful: Applesauce Granola

I make the same syrup recipe but do not use cream of tartar. As I often have some hired workers to feed, I do the cheap syrup. Either way, it tastes better to me than any bottled syrup except maple and that is a luxury reserved for just me unless I'm doing gifts or have special guests.

I don't use a thermometer either, just bring everything to a boil then simmer a few minutes. Store in refrigerator. It does not sugar.

Grainlady that recipe looks great I will have to try it. After doing a search I found some interesting ideas like instead of apple sauce pureed pears or peaches. I don't think I will ever have to use corn syrup again. I always have bananas in my freezer. Now to try out my excalibur for granola rather than the oven.

BANANA GRANOLA

Serves: about 6
Source: Delicious By Nature

200g (2 cups) rolled oats
(I used jumbo oats. You might need more if your banana is huuuuge and the mixture looks too wet)
1 ripe or frozen banana
3/4 cup water
1 tbsp honey
1 tsp cinnamon
1 tsp vanilla
1/4 tsp sea salt
30g (1/4 cup) walnuts, chopped
30g (1/4 cup) sunflower seeds

Preheat oven to 190ðC/375ðF.
In a blender or wee food processor, zap together the banana, water, maple syrup, cinnamon, vanilla, and sea salt until smooth.
In a large bowl, toss the banana goo with the dry ingredients.
Lay out the mixture in a single layer on a baking tray, either non-stick or lined with baking paper.
Bake for 40 minutes until oats are starting to brown. Check every ten minutes and give it a good stir, breaking up any big clumps. Don't panic if it looks really soggy to start with, it does crisp up eventually!
Remove from the oven or let cool inside the switched-off oven if your oven is rubbish like mine.
Crunch away with milk or yogurt n fruit. Huzzah!

Banana? What a great idea when they start to go bad and i freeze wondering what to do with them. Most purchased granolas are too sweet for us so i make my own. Fresh fruit is a natural sweet. A mix of water, coconut oil and just a tbsp of maple syrup warmed and drizzled over the toasting oats gives a nice clumping crunch. Toasted quinoa and other additions like flax flake or what i find in the freezer make a nice work week beginning to our mornings. I don't pay much attention to cost as it is so much better than store bought. I make two 1/2 sheet trays and freeze in food saver bags. Good supply for a few months.
-I'm sure it is cheaper since 'BearNaked' brand comparing cost? I know i am spending half that but just a guess. I am making at least 6 of those packages and making a dozen other things with the ingredients for the same cost....

You don't find the toasted quinoa tough to chew? They are like little rocks to me.