What helps homemade granola bars stick together?

Honey – Along with the nut butter , it helps all these ingredients stick together! I love its warm amber flavor in this recipe. Vanilla extract – It amps up the bars' warm flavor.

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.

Should you soak oats before making granola bars?

This soaking process will help the oats and seeds digest better . After the oat/seed mixture has soaked 8-12 hours, add the rest of the ingredients and combine.

Does homemade granola harden as it cools?

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.

What is the best binder for granola bars?

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.

What is the binding agent for homemade granola?

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.

What ingredients should you avoid in granola?

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.

Why do my homemade granola bars fall apart?

If your granola bars are falling apart or seem too crumbly, here are a few tips. Make sure you use honey or another sticky sweetener such as maple syrup in the liquid part of the recipe; this recipe calls for honey. This will help bind together the ingredients and keep that signature bar shape.

Is it cheaper to make homemade 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 .

Is it better to boil or soak oats?

Soaking the oats overnight reduces the phytic acid content present in the oats better than cooking them . Phytic acid is an antioxidant naturally present in grains, legumes, tubers and certain vegetables.

What happens if you don't soak oats?

Untreated phytic acid can combine with calcium, magnesium, copper, iron especially zinc in the intestinal tract and block their absorption . This is why a diet high in unfermented whole grains may lead to serious mineral deficiencies and bone loss.

Can you soak oats and then cook them?

You can soak your oats overnight to speed up the cooking time – oatmeal, particularly pinhead oatmeal, takes longer to cook than the ready-steamed, rolled flakes.

How do you know when homemade granola is done?

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.

How do you keep homemade granola crispy?

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.

Can you add raisins to granola before baking?

Add the raisins at the end. There is no need to add them to the granola while it's baking because they will harden and burn . This recipe can easily be doubled. The raisins add a lovely chewy texture to granola along with the clumpy crunchy bits.

Granola Bars Recipe, Homemade Granola Bars

Granola Bars

Everything in one bowl and that’s it. You can use my “extras” or invent your own. Some suggestions: chopped almonds, walnuts, pecans or peanuts, dried blueberries, cherries, cranberries or raisins & chocolate chips. - Jenny Jones

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Makes: 12

Ingredients:

2 1/2 cups rolled oats (not quick or instant)
2 Tablespoons brown sugar
1/4 cup flaked sweetened coconut
1 cup of “extras” - I like chopped toasted walnuts, almonds &
pecans, dried cherries & chocolate chips (mini or regular)
1/3 cup vegetable oil (I use avocado oil)
1/3 cup honey
1 teaspoon vanilla extract

Instructions:

Preheat oven to 325° F.
Line a 9” x 9” square pan with 2 criss-cross sheets of parchment paper (not foil) leaving extra overhang on all sides. Click to see how.
Combine oats, brown sugar, coconut and extras in a large bowl.
Combine honey, oil, and vanilla in a measuring cup.
Add honey mixture to oat mixture and take time to combine thoroughly - about a minute.
Spread in baking pan, pressing down very firmly. Try pressing down with the back of a spatula.
Bake for 30 minutes. Cool completely in pan. (mine takes an hour to cool on a cooling rack)
Remove from pan (using parchment handles) to cutting board. Remove paper and cut into bars.

How Do I Store My Granola Bars? click here.

Bars not holding together? Try pressing them down again after baking. Let them cool for 10 minutes and press down firmly while warm, then let them cool COMPLETELY before cutting.

Bars Too Brittle? Two Options: 1) Bake for only 27 minutes. 2) Place the 9 x 9 pan on a baking sheet to bake. That might keep the bottom of the bars softer.

Granola Bars Recipe, Homemade Granola Bars | Jenny Can Cook (2024)

Granola Bars

FAQs

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References