Crunchy Granola Bar Recipe (2024)

FAQs

Why did my granola not get crunchy? ›

Higher temperatures can cause ingredients like nuts, seeds, and coconut to burn before the batch has a chance to properly dry out and crisp up, Perry says. Stick with a low temperature, keep an eye on your mixture, and stir it from time to time to help it brown evenly.

Honey. Sweetens the granola bars and helps bind the dry ingredients together.

The better you press, the better the bars hold together.

When you're happy with the pressed mixture, press a spoonful of chocolate chips on top, and then chill in the fridge for at least 2 hours. This hardens everything and makes it easy to cut the granola mixture into bars.

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.

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.

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.

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.

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.

Glycerin is used as an ingredient in a variety of food and beverage products to help retain moisture, prevent sugar crystallization, and add bulk, smoothness, softness, sweetness and texture. Like most sugar alcohols, glycerin is not as sweet as sugar—it is about 60–75% as sweet.

Granola bars are often considered a healthy snack, but despite these marketing claims, many are loaded with added sugar, calories, and artificial ingredients. For example, Kellogg's Nutri-Grain Harvest granola bars can contain up to 15 grams of sugar per serving — mostly from added sugar.

Why is my homemade granola dry? ›

You need fat. If you're not using some type of fat to make granola, you're going to have a pile of dry oats. We use olive oil at Marge, and it gives the granola a toasty quality I really love.

The recall affects certain varieties of Quaker cereals, such as Oatmeal Squares, Chewy granola bars, Cap'n Crunch products and more. The Quaker Oats Company issued a recall in late 2023 and has added more products to its recall list in 2024 due to a risk of contamination with salmonella.

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Egg white: Helps create crunchy clusters. Vanilla extract, cinnamon, salt: Provides flavor and seasoning to the granola. Old-fashioned rolled oats: The base ingredient, providing bulk and texture. Nuts of your choice (such as almonds, walnuts, and/or pecans): Adds crunch and nutty flavor.

One important thing to know is that at the end of two hours of baking at the low 225F temperature, the granola will still be soft to the touch. That's how it's supposed to be! Go ahead and pull it out of the oven as long as the color looks nice and golden. And then let it rest for 20 minutes on the countertop.

As the granola cools it will crisp up, producing lots of those lovely browned clumps that I root around for in my granola mixtures. Turshen also has the extra smart trick of adding a flavoring extract to the egg whites, depending on what flavor profile you want.

The finished granola may still feel slightly soft when it comes out of the oven, but it will crisp as it cools. Scoop cooled granola into to a large zipper-lock plastic bag or other airtight container.