Finally, I figured out how to make granola bars that don’t crumble when I touch them. There’s no long story. Just a secret ingredient. Which won’t be a secret any longer.
Maltose. Also known as 麦芽糖. It’s super sticky. SUPER.
2.5 cups rolled oats
2 big dollops of maltose (as shown above)
1/4 cup maple syrup
1/2 tsp salt
1 cup nuts
1/2 cup dried fruits
2 tbsp protein powder (optional)
Melt the maltose in a pot. Put in everything and stir. Then pack them into an 8×8” lined pan. Use a nonstick baking paper and press down the granola. Bake for 20 min at 170c.
Cool and slice.
I found myself in excess of steel-cut oats and rolled oats. 10 kg in excess, to be exact. How did that happen? I had grand plans to eat oats everyday. But it didn’t take off. Hence the 10 kg still sitting in my larder, taking up space. A lot of space. Lately, I decided that I should really clear them but nobody was keen. Coz it takes too long to cook, they say. That was when I figured that if I grind them into powder in my powerful blender, that would give them more surface area and hence cut down the cooking time tremendously! Not only that, suddenly it has become so versatile! I am using it to make oat milk, oat bread, oat pancake and even for coating my chicken fingers!
Oat Milk (serves 1)
1 Tbsp oat powder
A bit of cold milk
Stir in a bit of cold milk to the oat powder. This is to prevent lumps, which will happen if you just pour in hot water into the oat powder. Sweeten as desired and drink it warm. It tastes mild and thickish. Sort of gives a comforting feel in my tummy.
Oat Pancakes (serves 2)
1/2 cup oat powder
1/2 cup plain flour
1/2 Tbsp sugar
1 tsp baking powder
pinch of salt
1/2 cup yogurt
1/2 cup milk
2 Tbsp oil
Combine everything together and let it stand about 10 min. Cook as you would regular pancakes.
You can taste the oat flavor but it’s not pronounced.
I am happy to report that after about a week or so, I am now down to 7.5 kg of oats in my larder. lol.