Homemade Rustic Granola Recipe (2024)

FAQs

What ingredient makes granola stick together? ›

Clumpy Granola Method: Add Egg White

Results: Not only does the egg white work as a glue to hold the oats together, but it also gives the granola an incredibly crispy bite. This method produced mostly small, delicate clumps (and a fair amount of granola “crumbs”), which easily break apart.

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.

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.

The cost per serving of store-bought granola is also $1. But it's worth noting that you'll still have leftover ingredients after making your first batch of homemade granola. These remaining ingredients can be used to make another 15 servings at no additional cost, effectively reducing the cost per serving to $0.50.

If so, the reason that your granola isn't clumpy already is because it was deliberately stirred and broken apart while it was baking, and it might be possible to make it re-clump! Try putting a scoop in the microwave and heating it in 30 second bursts on high. If it starts to get sticky, you're golden.

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

You need to stir the granola as it bakes to encourage even toasting. But, about halfway through the total bake time, just let it be. As the sugars caramelize, they cause the ingredients to stick together and eventually form those oh-so-desirable clusters. Stirring breaks up the clusters, so leave it alone.

Binding. In cakes, muffins, cookies, pancakes, waffles, doughs and many other baked goods, whole eggs are used as a binder. Eggs are natural binders, helping hold all other baking ingredients together and increasing the viscosity of batters and doughs.

Downsides of granola

Although granola contains several healthy ingredients, it can be high in calories and packed with added fats and sugars.

Can I eat homemade granola everyday? ›

It is also worth remembering that granola is calorie dense and typically high in sugar and carbs, for this reason it should be eaten in moderation and is unlikely to be appropriate for those following a low-sugar or low-calorie diet.

Allowable items include most baked goods, candies, syrups, mustards, nut butters, pastries, preserves, caramel corn, honey, granola, candied apples, crackers, pretzels, and dried goods like cereals, coffee beans and fruit leather. California cottage food producers may not sell pickles, juices and products containing ...

Storing Homemade Granola Bars

Remember that the sticky glue holding these together is made with butter, which has a low melting point. So once these bars warm up, they fall apart more easily.

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.

Parchment paper sheets: Parchment paper prevents the granola from sticking to the pan and therefore allows it to break away into big chunks. Save the sheets and use them again and again — store the used sheets in a bag.

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.