Super Simple Granola Recipe {Only 5 Ingredients!} (2024)

FAQs

What ingredient makes granola stick together? ›

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.

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.

Basic (but very good) granola requires just a handful of ingredients: rolled oats, a sweetener, some cooking oil, and maybe nuts or dried fruit. Once you master that basic formula, it's easy to customize a mix for your own preferences.

Nut butter is a super flavorful fat that serves multiple purposes in granola. It acts as a binding agent—along with additional coconut oil and whatever natural sweetener I've chosen—helping to pull the dry ingredients together into a wet, sticky mass for baking.

Clumpy Granola Method: Add Chickpea Flour

This no-stir approach calls for spreading the granola in an even layer on the baking sheet so it will naturally clump together as it bakes.

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.

This fiber aids in digestion and can help you feel full longer, potentially aiding in weight management. Moreover, while granola does contain sugars, opting for versions with less added sugar and made with more natural sugar sources can maximize its health benefits.

Granola is a food consisting of rolled oats, nuts, seeds, honey or other sweeteners such as brown sugar, and sometimes puffed rice, that is usually baked until crisp, toasted and golden brown. The mixture is stirred while baking to avoid burning and to maintain a loose breakfast cereal consistency.

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.

Why did my granola not stick together? ›

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.

Oil helps make this granola crisp and irresistible. I prefer unrefined coconut oil, which is delicious (you can barely taste the coconut, if at all) and produces the perfect texture. You can use extra-virgin olive oil instead, if you'd like your granola to be a little more on the savory side.

WHOLE GRAIN ROLLED OATS, WHOLE GRAIN ROLLED WHEAT, BROWN SUGAR, CANOLA OIL, WHEY, INULIN, ALMONDS, NONFAT DRY MILK, WHEY PROTEIN CONCENTRATE, HONEY, NATURAL FLAVOR (CONTAINS COCONUT INGREDIENTS), SUNFLOWER OIL, TOCOPHEROLS (ADDED TO PRESERVE FRESHNESS).

Advantage homemade. Both granolas have whole oats as their main ingredient, but the Kellogg's is high in refined sugar and contains palm oil. The homemade version contains protein-rich pecans and uses only a small amount of honey, brown sugar, and vegetable oil. It took me an hour to make granola from scratch.

GRANOLA (WHOLE GRAIN OATS, BROWN SUGAR, BROWN RICE CRISP [WHOLE GRAIN BROWN RICE FLOUR, SUGAR, SALT], WHOLE GRAIN WHEAT, SOYBEAN OIL, COCONUT, WHOLE WHEAT FLOUR, BAKING SODA, SOY LECITHIN, NONFAT DRY MILK), SEMISWEET CHOCOLATE CHIPS (SUGAR, CHOCOLATE LIQUOR, COCOA BUTTER, SOY LECITHIN, VANILLA EXTRACT), CORN SYRUP, ...

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.

It mainly depends on what kind of granola you buy. While oats are naturally free of gluten, they may be processed in an area that has been exposed to gluten which will then cause the oats to be contaminated with this protein. Some brands of granola also use wheat flour that contains gluten.