Homemade Chocolate 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.

Is Homemade Granola Cheaper? Initially, you'll have to spend more money on homemade granola than store-bought. However, over the long run (depending on your recipe) you'll most likely spend less on making your own granola.

The Ultimate Chocolate Granola with almonds, oats, coconut flakes, chocolate chips, topped with crunchy sugar and sea salt.

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. Choosing the right type of granola, controlling serving sizes, and homemade options can make granola a part of a healthy diet.

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 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.

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.

Yes. "Granola does contain important nutrients, and if you enjoy it, eating some every day is probably fine as part of a balanced diet," says Harris-Pincus.

How many days does homemade granola last? ›

When stored properly at room temperature, fresh homemade granola can last for up to four weeks. Preserve its quality by letting it cool completely before storing. Packing it while it's warm leads to condensation and, consequently, unnecessary moisture.

Often touted as health food, many packaged granolas contain so much fat, sugar, and calories that you might as well eat a candy bar. On the other hand, when enjoyed in moderation, healthy homemade granola is an excellent source of fiber, iron, healthy fat, and protein.

Chocolate granola cereal can offer some health benefits, but it's important to consume it in moderation as part of a balanced diet. Here are a few potential benefits: Nutrient Content: Chocolate granola cereal often contains whole grains, which provide dietary fiber, vitamins, and minerals.

Ingredients. Ingredients: Whole Grain Oats, Sugar, Soy Protein Isolate, Semisweet Chocolate Chunks (sugar, chocolate liquor, cocoa butter, natural flavor, soy lecithin), Canola and/or Sunflower Oil, Tapioca Syrup, Molasses, Rice Starch, Cocoa Processed with Alkali, Soy Lecithin, Salt, Baking Soda, Natural Flavor.

Healthy granola contains whole grains such as oats and barley, nuts, and very little added sugar and fat. Eaten in moderation, this calorie-dense food can help fill you up, provide energy, and have a positive impact on several important metabolic health indicators (blood glucose, blood pressure, cholesterol, weight).

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.

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!

If you're re-crisping a larger batch for several people, spread it out on a plate and microwave in 10 second bursts until it's crispy again. This is really just a temporary solution. If you let the re-crisped granola sit out for too long, it goes back to its limp and stale state.