Peanut Butter Granola with Chocolate Chips Recipe | Savory Nothings (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.

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.

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 ...

It can be. "Standard granola often contains rolled oats, which provide fiber and complex carbohydrates, and nuts that contribute healthy fats, plant protein and vitamin E," says Gellman. On the flip side, it can also be a source of saturated fats and added sugars, which are harmful for your heart when eaten in excess.

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.

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.

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.

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.

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.

What is the best oil to use when making granola? ›

Grapeseed oil is attributed with certain health benefits which may be the reson you prefer to use it, and it has a very mild flavour so should be fine to use in the granola without affecting the taste. You could also use corn oil, canola oil/expeller pressed rapeseed oil or groundnut/peanut oil.

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.

On the downside, granola can be high in added sugars, hidden calories, and saturated fat, making some options less healthy. Choosing the right type of granola, controlling serving sizes, and homemade options can make granola a part of a healthy diet.

Both oatmeal and granola make for a healthy, nutritious breakfast, but the winner for us is granola—the added nuts, seeds, and dried fruits give you a source of fiber and healthy fats that oatmeal can't quite compete with.

Eating peanut butter alongside other nutritious foods is perfectly healthy — as long as you don't exceed your calorie needs. Peanut butter is high in calories and could lead to excess calorie intake if not consumed in moderation. However, it is still a high-quality food that provides numerous nutrients.

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 5 to 10 minutes so that they get more crispy.