Stovetop Cinnamon Pecan Granola Recipe - The Seasoned Mom (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.

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.

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.

The finished granola may still feel slightly soft when it comes out of the oven, but it will crisp as it cools. Scoop cooled granola into to a large zipper-lock plastic bag or other airtight container.

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.

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.

Clumpy Granola Method: Add Whole Wheat and Almond Flour

First, it adds a combo of whole wheat flour and almond flour (or almond meal), which act as a binder to hold the oat mixture together.

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 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.

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.

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.

Cereal. 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!

Cooking time matters

If you don't put the granola on the baking dish evenly, it will burn in spots where it's too thin and won't dry out in spots where it's too thick. Keeping the mixture even helps the granola to cook properly. Finally, the cooking time is as important as the oven's temperature.

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.

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.

For really crispy bars, you can either bake them all the way to 32 or more minutes or you can take the bars out after 25 minutes, let them cool for a bit, slice them up into the bars, and then put them back in on a baking sheet to bake for 5 to 10 minutes so that they get more crispy.