Easy Homemade Granola Recipe - Creations by Kara (2024)

FAQs

Why is my homemade granola not crunchy? ›

I aim to let it hit room temperature, whatever that may be; the real point is to give it ample time to shed excess heat and steam. This should take about 45 minutes; if left out indefinitely, the granola can turn sticky or soft, so do try to put it away as soon after cooling as you can.

Clumpy Granola Method: Add Egg White

About this method: According to Deb Perelman of Smitten Kitchen, “Nothing glues like protein.” While there are many granola recipes that include an egg white, I got this tip from the Big Cluster Maple Granola recipe in The Smitten Kitchen Cookbook.

Advantage homemade. Both granolas have whole oats as their main ingredient, but the Kellogg's is high in refined sugar and contains palm oil. The homemade version contains protein-rich pecans and uses only a small amount of honey, brown sugar, and vegetable oil. It took me an hour to make granola from scratch.

When stored properly at room temperature, fresh homemade granola can last for up to four weeks. Preserve its quality by letting it cool completely before storing. Packing it while it's warm leads to condensation and, consequently, unnecessary moisture.

Your homemade granola will continue to crisp up as it cools. It's tempting to start eating it as soon as it comes out of the oven, but if you let it rest for 15 minutes on the sheet pan, it'll be extra crisp and toasty – totally worth the wait!

If the granola is clumpy, use a spatula to press it into the pan. Bake for 20 minutes, stirring halfway through. Bake, stirring halfway through, for about 20 minutes total. The granola is ready when golden-brown and the almonds have toasted — it will still feel wet coming out of the oven but will dry as it cools.

Nut butter is a super flavorful fat that serves multiple purposes in granola. It acts as a binding agent—along with additional coconut oil and whatever natural sweetener I've chosen—helping to pull the dry ingredients together into a wet, sticky mass for baking.

Chia seeds are often praised for their binding powers. In fact, they secure ingredients so well that they can even be used as an egg replacer. Adding just a spoonful of chia seeds to your favorite granola bar recipe will make a huge difference in its texture.

There are other ways to achieve clumpier granola. You can add more fat (in the form of butter or oil). If you're shooting for a somewhat healthy result, you can add some other binder, like an egg white or applesauce.

Yes, granola can be eaten daily. As part of a balanced diet and if the portions are checked. Go for healthier options with less added sugars and saturated fats to get the most out of it.

Is it healthy to eat granola every morning? ›

The Bottom Line

Granola is healthy in small amounts, especially because oats, nuts, seeds and dried fruit in granola provide some fiber that's good for heart and gut health. However, granola can also be a rich source of calories, saturated fat and sugar, depending on the brand you buy.

The best part is you can freeze granola to keep it for months and it thaws out quickly when you are ready to use. While you certainly don't have to free granola to make it last longer it is a good idea if you've made too much.

I make large batches of granola and store it in glass or plastic jars and it keeps for at least two months (we usually eat it faster than that, however). It's a pretty dry granola, but I've done this in both dry and humid climates and never had a problem. I have also read that granola can be frozen successfully.

Not only can you transform that soggy, chewy granola back to being blissfully crunchy, but it's easier than you might think. All it takes is spreading the granola in a single layer on a rimmed baking sheet and heating it in a 400 degree oven for five minutes — essentially re-baking it.

For really crispy bars, you can either bake them all the way to 32 or more minutes or you can take the bars out after 25 minutes, let them cool for a bit, slice them up into the bars, and then put them back in on a baking sheet to bake for 10 -15 minutes so that they get more crispy.

There are other ways to achieve clumpier granola. You can add more fat (in the form of butter or oil). If you're shooting for a somewhat healthy result, you can add some other binder, like an egg white or applesauce.

Granola starts out with rolled oats, nuts, and dried fruit—so far, so good on the wholesomeness front—but takes a sharp turn for the decadent with a thick coating of fat and sugars, which turn crunchy and caramelized as the granola bakes. Granola is basically an oatmeal cookie in cereal form. And so it should be.