Homemade Rustic Granola Recipe (2024)

FAQs

Why are 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.

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.

Once you try homemade granola, you won't go back to store-bought granola. It's so much better! This granola recipe is also a far more healthy granola option, since it's made with whole grains, unrefined oil and naturally sweetened.

Check the ingredient list, avoiding products that list sugar or sweeteners —including natural sweeteners like honey — within the first few ingredients. Instead, the first few ingredients should be whole foods, such as oats, nuts, seeds, and dried fruit. You may also want to look for varieties high in protein and fiber.

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

Whether it's homemade or store-bought, properly storing granola will help extend the shelf life and maintain crunchiness. Store granola in an airtight container or tightly sealed zip-top bag in a dry, dark place away from heat.

Honey – Along with the nut butter, it helps all these ingredients stick together! I love its warm amber flavor in this recipe.

Maple Syrup: Pure maple syrup gives these clusters the most delicious flavor, and it's an unrefined sweetener. It also helps the granola stick together, cluster-style.

How many days does homemade granola last? ›

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.

“These certifications can be costly to obtain and maintain. Plus, you may also see the pricier granola have a higher concentration of nuts, seeds, and dried fruits to provide more nutrients and flavor, which can be costly compared to grain-based ingredients.”

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.

Whether it's homemade or store-bought, properly storing granola will help extend the shelf life and maintain crunchiness. Store granola in an airtight container or tightly sealed zip-top bag in a dry, dark place away from heat.

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.

If you're re-crisping a larger batch for several people, spread it out on a plate and microwave in 10 second bursts until it's crispy again. This is really just a temporary solution. If you let the re-crisped granola sit out for too long, it goes back to its limp and stale state.

NOTE: The granola will clump and harden while cooling - not during baking. Allow to cool before stirring in the raisins, cranberries, or craisins. If stored in an airtight container, your granola could last for 2 weeks.