Pumpkin Spice Granola Recipe (2024)

FAQs

Why are homemade granola not crunchy? ›

Baking time: Increase the baking time for your granola. The longer you bake it, the drier and crunchier it will become. Keep a close eye on it to avoid burning, and stir it occasionally during baking to ensure even toasting.

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.

The binder is what helps the base ingredients clump together into clusters. Traditionally this is usually a sugar syrup, but it's possible to use any ingredient that has the power to bind. Egg - Egg whites are a great binder for granola if you are trying to avoid sugar.

Use yogurt and cream cheese as your base, then add fruit like kiwi, banana, orange and frozen berries. A bit of honey and cinnamon rounds out the flavors and excites the taste buds! If you're in a hurry, you can also try this Maple Sea Salt Granola Parfait, which calls for just two ingredients!

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.

Kellogg's® Granola Crunchy. Indulge with the delicious Kellogg's® Granola Crunchy. It is the perfect combination of rolled oat clusters with shredded coconut and a hint of cinnamon.

Clumpy Granola Method: Add Egg White

The egg white is whisked until frothy (20 to 30 seconds will do it), then stirred into the oat mixture. The idea is that the egg's protein will help the oats bind to each other and create delicate clusters.

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.

Granola is almost unrivaled as a digestive aid. It is popular among people who want to increase their fiber intake because it contains soluble and insoluble fiber. Dietary fiber is an essential part of anyone's diet because it regulates digestion.

Why does my granola taste bitter? ›

Spoiled granola is usually recognizable by a change in smell and taste. If you notice an off smell - something musty, sour, or just not quite right, it's best to toss it. The taste will also be noticeably different, often becoming bitter.

If your granola bars are falling apart or seem too crumbly, here are a few tips. Make sure you use honey or another sticky sweetener such as maple syrup in the liquid part of the recipe; this recipe calls for honey. This will help bind together the ingredients and keep that signature bar shape.

The best blend is Greek yogurt with granola, which is high in protein and fiber.

The oxidation products have strong rancid off-flavors including the typical “fishy note”, and the oxidized oil has a reduced nutritional value.

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.

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.

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.

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.

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.