Basic Granola Recipe (2024)

FAQs

What ingredient makes granola clump together? ›

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 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.

It's a toasted mixture of rolled oats, nuts, and a sweetener like sugar or honey, though it can also include other grains, puffed rice, dried fruit, seeds, spices, and nut butters. Yet, some ingredients — such as chocolate, oils, and syrups — may be high in added sugars and fats.

Is Homemade Granola Cheaper? Initially, you'll have to spend more money on homemade granola than store-bought. However, over the long run (depending on your recipe) you'll most likely spend less on making your own granola.

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.

Granola can offer health benefits such as supporting digestive health, and heart health and providing an energy boost. On the downside, granola can be high in added sugars, hidden calories, and saturated fat, making some options less healthy.

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.

Add the dried fruit at the end.

You don't want to run the risk of burning your dried fruit in the oven, so stir it into the granola after it cools.

Storing and Serving Homemade Granola

When stored in an airtight container, this granola will keep for up to a month. Eat it like cereal with milk or sprinkle over yogurt for a simple breakfast you can take anywhere.

What is a healthy version of granola? ›

Whole Grains

The first ingredient on the label of any granola you buy should be a whole grain. Normally, it will be rolled oats, but any type of whole grain is healthy, including spelt, quinoa, millet, and buckwheat. Seeking out granola with whole grains ensures your choice includes plenty of fiber and protein.

Yes. "Granola does contain important nutrients, and if you enjoy it, eating some every day is probably fine as part of a balanced diet," says Harris-Pincus.

Often touted as health food, many packaged granolas contain so much fat, sugar, and calories that you might as well eat a candy bar. On the other hand, when enjoyed in moderation, healthy homemade granola is an excellent source of fiber, iron, healthy fat, and protein.

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.

While the oats and nuts bake, you can make the sticky glue that holds our bars together. You'll melt butter, honey, and brown sugar in a saucepan and simmer until the sugar dissolves. Mix this sticky mixture with the toasted oats and nuts. Allow everything to cool, and then toss in dried fruit and chocolate chips.

Most granola contains oats and oats in their pure form are gluten free. However, because most oats are processed in facilities that are producing grains like wheat, barley, and rye, they can contain traces of gluten.

Quick oats (also known as instant oats): These oats have been cut into smaller pieces, which makes them cook faster than rolled oats. They can be used in granola, but they will not provide the same texture as rolled oats and may cause the granola to be too crumbly.

A Hot Oven Is the Secret to Reviving Stale Granola

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. Once the granola cools completely, it'll have that crispy crunch again.