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.

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.

This recipe is simple, requiring just 9 ingredients and roughly 30 minutes to make! The base is nuts, oats, chia seeds, and coconut. To keep things on the healthier side, I went with maple syrup and coconut sugar for natural sweetness. And the chocolate flavor comes from both cocoa powder and vegan dark chocolate!

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.

Granola can offer health benefits such as supporting digestive health, and heart health and providing an energy boost. On the downside, granola can be high in added sugars, hidden calories, and saturated fat, making some options less healthy.

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.

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.

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.

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.

Is eating homemade granola healthy? ›

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.

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.

High-fiber foods, like the oats and whole grains found in granola, fill you up and keep you feeling fuller longer. Dietary studies have found eating a high-fiber diet can help you lose weight. Dried fruit and nuts also contain antioxidants, like vitamin E, which can lower inflammation in the body.

Roll strawberries or bananas in nut butter (or a nut-free substitute) and top with Chocolate Granola for a sweet treat. Jazz up a pudding cup with your granola of choice. Top baked fruit, such as apples, with a generous handful of granola. Mix granola into muffin, brownie or cake batter.

Which One Is Better for Breakfast? 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.

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.

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.

Keep in mind that the granola won't be dry right out of the oven — it will dry as it cools. So take it out of the oven when it looks lightly toasted and smells like cooked honey. We're going for a toasty smell here. Add dried fruit after baking.