Stovetop Cinnamon Pecan Granola Recipe - The Seasoned Mom (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.

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.

Use a large sheet pan and make sure to spread the oats mixture in one single layer directly on the pan. I do not use parchment paper, I know it's easier for clean up purposes but it does not produce the same results in terms of crunch. Check the granola every few minutes during the baking time and stir to avoid burning ...

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.

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.

Clumpy Granola Method: Add Egg White

The idea is that the egg's protein will help the oats bind to each other and create delicate clusters. 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.

The oat flour mixed with liquid creates a coating that clings to the dry ingredients and clumps them together, creating an excellent crisp 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.

Granola with Fruit

Granola makes a delicious addition to a variety of fresh fruit, from bananas and apples to peaches and berries. Option 2 Slice your favorite fruit if needed. Drizzle peanut butter and a small amount of honey on the sliced fruit, or seasonal berries. Top with granola.

I start by adding together the oats, seeds, coconut and nuts. Anything that is dry. Then you will make a simple syrup mixture that will come to a boil. I then add some baking soda to help the mixture expand and easily cover the granola.

Spread aluminum foil across a flat baking sheet. On foil, place granola mixture. Evenly spread oats mixture across foil. Bake in 300 degree oven for 25 to 30 minutes, or until golden brown.

“It's not just to keep it from sticking to the bottom; it also gives it a little bit of a barrier so your granola doesn't burn." Valerie notes that parchment paper is key in helping the granola cook evenly (and not brown too much around the edges).

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.

Your homemade granola will continue to crisp up as it cools. It's tempting to start eating it as soon as it comes out of the oven, but if you let it rest for 15 minutes on the sheet pan, it'll be extra crisp and toasty – totally worth the wait!

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 10 -15 minutes so that they get more crispy.