Add egg whites.
Make a batch of your favorite granola and then put an egg in it. But really, add a beaten egg white -- make sure it's foamy and frothy -- to your granola after you've mixed it all together. The protein in the egg will help bind the oats together, creating addictive morsels.... read more ›
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.... read more ›
HEALTHY GRANOLA RECIPE + 5 WAYS TO EAT IT - YouTube... view details ›
Leave the granola to cool to room temperature before storing it to stop any condensation from making the granola soggy. Once cool, place the granola in an airtight container. You can use any sealed container. I like cereal storage boxes best because they make for easy pouring.... read more ›
If the pieces of cashews and/or almonds are too large, they will cause these Homemade Granola Bars to fall apart easier; plus, a full almond or cashew can be overwhelming in a bite. Adjust the salt. If you use salted nuts in the recipe, you may want to decrease the amount of added salt. Use old-fashioned oats.... continue reading ›
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.... see details ›
I'd surmise that, if you're hoping for lots of clumps in your granola—whatever recipe you use—do not stir it. Let it cool completely. You're clump-bound. And if you need extra assurance, mix in eggs whites; if you don't have egg whites (or if you prefer a jaw workout), use hot water.... see details ›
If you measure the dry ingredients too generously the granola bars won't stick together because they won't be enough liquid ingredients to "glue" them together. Don't throw off the dry to wet ratio with heavy-handed measuring. Let the honey, butter, brown sugar mixture boil for one minute.... see details ›
You need fat.
If you're not using some type of fat to make granola, you're going to have a pile of dry oats. We use olive oil at Marge, and it gives the granola a toasty quality I really love.... view details ›
Don't bake the granola too long—just until it's lightly golden on top, as described. It might not seem like it's done yet, but it will continue to crisp up as it cools. Over-baking the granola seems to break the sugar bonds. Lastly, let the granola cool completely before breaking it up.... read more ›
One of the simplest ways to eat granola is on its own with a little bit of milk! Having some good, wholesome granola on hand in the pantry is always a good idea for busy mornings. Bring out your granola, pour it into a bowl, then mix it with the milk of your choosing!... view details ›
Granola may prompt weight gain if eaten in excess, as it can be high in calories from added fats and sugars. What's more, sugar is linked to chronic conditions like type 2 diabetes, heart disease, and obesity.... see details ›
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.... continue reading ›
Can I substitute quick oats for rolled oats in granola? Yes! Rolled oats are most commonly used in granola bars, cookies, muffins, and other baked goods. Instant oats can be used in place of rolled oats, although the cook time will be much less, and the final dish might not have as much texture.... continue reading ›
When added to your homemade granola bars, honey acts as glue that sticks all the pieces together. Another upside of adding honey to your recipe is that it is a natural sweetener, meaning you won't have to add any artificial sweeteners to your recipe.... continue reading ›
While there are several different sticky ingredients that you can use, we've found that the binding agent that works the best is honey! When added to your homemade granola bars, honey acts as glue that sticks all the pieces together.... continue reading ›
Also, if you like cereal, then you'll love a bowl of granola. Fill a bowl with scrumptious granola, then add just enough milk to soften it up.... view details ›
I'd surmise that, if you're hoping for lots of clumps in your granola—whatever recipe you use—do not stir it. Let it cool completely. You're clump-bound. And if you need extra assurance, mix in eggs whites; if you don't have egg whites (or if you prefer a jaw workout), use hot water.... see more ›
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.... continue reading ›