Basic Granola Recipe (2024)

FAQs

Why is my homemade granola not crunchy? ›

Higher temperatures can cause ingredients like nuts, seeds, and coconut to burn before the batch has a chance to properly dry out and crisp up, Perry says. Stick with a low temperature, keep an eye on your mixture, and stir it from time to time to help it brown evenly.

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.

I prefer unrefined coconut oil, which is delicious (you can barely taste the coconut, if at all) and produces the perfect texture. You can use extra-virgin olive oil instead, if you'd like your granola to be a little more on the savory side. If you're watching your saturated fat intake, olive oil is a better choice!

Many types of granola contain healthy ingredients that may offer numerous benefits, including reduced inflammation and improved blood pressure, cholesterol, blood sugar, and gut health.

On the downside, granola can be high in added sugars, hidden calories, and saturated fat, making some options less healthy.

Add an egg white.

The whites act as a kind of glue that binds the ingredients together. To ensure that the egg whites coat all the ingredients, I beat them with a whisk until foamy and increased in volume, which makes it much easier to fold into the granola.

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.

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. You'll want to be sure to avoid piling up the granola, so if you've got a lot, it's best to grab a second baking sheet.

Make sure that whichever granola recipe you use, it calls for some liquid, typically oil of some kind (I recommend olive oil for a subtle earthy, floral flavor, or melted unrefined coconut oil for subtly coconutty flavor). The liquid will help the chia seeds to gel, ensuring the granola sticks together.

Additionally, you can also use applesauce, mashed bananas, or Greek yogurt as a substitute for coconut oil in certain recipes. By using these substitutes, you can create delicious and healthy baked goods without sacrificing flavor or texture.

What is a substitute for peanut butter in granola? ›

If you're primarily looking for a moisturizer for dry skin or if you're interested in making chocolates and confections, cocoa butter may be the better choice for you. On the other hand, if you're seeking a versatile oil for cooking, as well as for skincare and hair care purposes, coconut oil would be more suitable.

Anti-inflammatory Foods

One form of these powerful inflammation fighters is found in fatty fish such as salmon, herring, mackerel, sardines, tuna, striped bass and anchovies. You can get the benefit from eating the fish or by taking fish oil supplements. Vegetarians and vegans have options, too.

Which One Is Better for Breakfast? Both oatmeal and granola make for a healthy, nutritious breakfast, but the winner for us is granola—the added nuts, seeds, and dried fruits give you a source of fiber and healthy fats that oatmeal can't quite compete with.

Are peanuts inflammatory? The short answer is no, and in fact, peanuts and some peanut products like peanut butter have been shown to be anti-inflammatory. Inflammation in the body is a mechanism thought to be at the center of the majority of chronic diseases.

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.

If they are soggy after storage, they may have been stored while still warm. To fix this, spread the granola on a baking sheet and heat it in a 400-degree oven for about 5 minutes. This quick high temp bake is only for reheating and should only be done for a few minutes to prevent burning.

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!

A quick spin in the microwave helps take care of that. Microwaving heats up the oils absorbed by the granola and re-toasts the nuts and grains. I usually place the few spoonfuls I'll be eating that morning into a ramekin and give it about 10 seconds on HIGH.