Add these to your granola before it goes into the oven so the flavors can infuse the whole mixture as it bakes. The granola bars will keep in the freezer for up to 2 months. After baking, spread your granola out on parchment paper and allow it to cool completely before transferring it to the storage container. My whole family loves it so much, I have made several batches of it. The bars can be kept at room temperature for a few weeks or in the freezer for longer-term storage. Turn oven off, leaving trays in oven. Im assuming you used half pint jars? Another way to combat humidity is to freeze your granola. If you live somewhere particularly humid, its best to let the granola cool inside the oven where its dry. Once the granola cools completely, itll have that crispy crunch again. Remove from oven and let cool completely in pan on a wire rack. Its great if youre not sure exactly when youre going to eat the granola. Love this recipe! When sugars caramelize, the ingredients are held together, and voila! Combine pumpkin seeds, chopped almonds, and pecan pieces on a parchment-lined half-sheet pan and toast until fragrant and just beginning to brown, about 10 minutes. Get fresh recipes, cooking tips, deal alerts, and more! But there is a way, I discovered, to revive stale granola so that it regains that crisp bite. How to mix and bake this homemade granola with honey First, mix the base ingredients (oats and nuts) with the honey, coconut oil and spices. Preheat the oven to 325 F and line a large, rimmed baking sheet with parchment paper. But so glad you love it!!! Bitsy's Brainfood website is dedicated to sharing delicious and nutritious snack information from all over the world. A simple base of oats and nuts plus a little oil or butter and your sweetener (hello, maple syrup) of choice, and you've just paved the way to dozens of variations on this easy, homemade snack. This is a keeper! Step-by-Step Instructions. Print Ingredients. Store the granola in a tightly closed container at room temperature for several weeks; freeze for extended storage. If you love this recipe, please consider giving it a star rating when you post a comment. This will mean that youre granola is always crispy, and theres no risk of the freezer making it soggy. The homemade granola served with yogurt is an excellent way to start the day. Whenever I make it, I tend to eat the entire batch myself in the span of 2 days. My perfect granola is hearty and well seasoned, with just a touch of caramelized sweetness and a kaleidoscope of dried fruits, toasted seeds, and crunchy nuts. To re-heat the granola, spread it on a rimmed baking sheet and bake it in a 400 degree oven for five minutes essentially re-baking it. Place the granola in an airtight container. Bake for 10 minutes, then stir, bringing the outside granola to the inside (since the outside will brown faster). That's up to you. Place the ramekins on a baking sheet (to catch any drips while baking) and bake for 25-30 minutes, until the fruit is bubbling and the streusel is golden brown. With its many variations, you can use it in a variety of ways to enjoy it in your kitchen. First, make sure to store it in an airtight container, such as a Mason jar or a resealable plastic bag. Toss with a flexible spatula to combine, then stir in buttermilk and melted butter. Stir through dried fruit. Pretty versatile! Thanks for sharing this recipeIm gonna check it again. It is now clear that parchment paper has a significant impact on the production of granola. Transfer to airtight container and add dried blueberries. If you want to store the granola bars for longer than a month or live somewhere very humid, youre better off freezing them. You can also freeze the granola pre-baked and then bake it straight from frozen when you want to eat it. At this point if the mixture looks a little loose, like its falling apart, then add a tablespoon at a time of honey until the mixture starts to look sticky. Combine Wet ingredients. Maybe put it on an Acai Bowl! But its also so easy to make and make a lot of. For the Mix-Ins: Meanwhile, adjust oven rack to middle position and preheat to 350F (175C). Toss with Oil and Maple: drizzle the mixture with coconut oil and maple syrup and season with cinnamon. Bake the granola for about 90 minutes, stirring the mixture with a heatproof spatula every 15 minutes or so. Spread the granola mixture out evenly onto a large rimmed baking sheet (11 x 17 inches/29 x 44 cm or larger), or divide it into 2 smaller baking sheets. Preheat the oven to 275F. Mix well. Combine all the ingredients in a mixing bowl. If you want to keep your homemade granola crunchy, there are a few simple steps you can take. This looks amazing! In a large bowl whisk together thebrown sugar, honey,vanilla, oil, and salt. To make it crunchy, combine all of the ingredients in a mixing bowl, bake it until it is moist, and use natural sweeteners such as honey. Play around with the ingredients and make it your own. This doesnt mean that your granola is ruined far from it! In another bowl, whisk together the coconut oil, maple syrup, brown sugar (if using), vanilla extract, cinnamon, salt and nutmeg until well combined. Preheat oven to 275 degrees F. Line 2 cookie sheets with parchment paper and reserve. But please, feel free to add chocolate chips, dried fruit, or whatever else tickles your granola fancy. A unique blend of dried fruits and nuts provides a compelling mix of flavors, colors, and textures. That's a transformation you won't see in any other recipe, which is why so many granolas are dense and hard. (I was totally that person who used to bring homemade snacks to staff meetings. This is dangerous stuff! I prefer to use ziploc bags because I can easily squeeze all the air out of them, and it allows me to freeze the granola in portion-sized sections. 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. You can make substitutions, of course, but try to think about what each of these different ingredients has to offer when choosing a replacement. I love your small tweaks as well. However, she states clearly that the only thing you should always use is parchment paper on the baking pan. Keep the bars in a cool, dry, and dark place such as a cupboard. It's a pretty dry granola, but I've done this in both dry and humid climates and never had a problem. AMAZING. Since granola is dried, its shelf-stable and can be kept at room temperature. When the granola is a medium golden brown, remove it from the oven and cool completely on the pans. 3. Additionally, you can store them in an airtight container in a cool, dry place. Can you keep granola in the refrigerator? Label your container with the date so you know how long the granola has been in storage. The act of binding the ingredients together is carried out as a form of glue. I agree with you, it appears underdone, and Im always surprised how much crispness it retains as it cools. Oats are easy to keep on hand and I can pull together a batch with whatever nuts, seeds, and sweetener I happen to have in the pantry. Enjoy Fresh-Frozen Granola But whether you like yours flaky or clustered, sweet or savory, all great granolas start with some common rules. If you want to use less parchment paper, you can simply place a sheet on top of the bars before adding another layer of bars. Im not sure if this is a format issue or something to do with web browser compatibility but I figured Id say this to let you know. In a small saucepan, combine honey, oil and brown sugar; cook and stir over medium heat until sugar is dissolved. I swapped brown sugar for coconut sugar and it was delicious. Keep an eye on it so it doesnt burn. Oh man, so easy. Get our best recipes, grocery finds, and clever kitchen tips delivered to your inbox. Ive never tried this with quick cook oats, so Im not sure how it will change it. Gently toss to combine. Your recipe is so good and simple and you can easily add to make your own. Follow Life is but a Dish on PINTEREST | FACEBOOK | INSTAGRAM for all the latest content and behind the scenes!Remember to subscribe to my free Life is but a Dish Weekly Newsletter and receive easy recipes delivered to your inbox every week! Granola is a popular snack that is beloved for its crunchy texture and sweet flavor. Press mixture evenly into prepared baking sheet. Wrapping the individual granola bars in this way ensures that they do not stick together. After it has been frozen on the counter overnight, it can be used later. Leave it alone if youre going to stir it up. Tag @lifeisbutadish on Instagram and hashtag it #lifeisbutadish. Disclosure Policy, Copyright 2023 Laney Schwartz | Life is but a Dish | Support by Foodie Digital, Dont sleep on these. Preheat the oven to 325F / 160C. I used golden syrup, cashews and dipped chunks in chocolate this time. That's it! If youre not sure if your granola is past its best, give it a smell and taste a small bit. (Definitely a time/energy saver in my book). But by allowing the grains to soak and swell, they become porous and light when they bake, as steam escapes in the oven. This is delicious and so easy! It also makes a great gift! When the sugar has mostly dissolved and the oats seem a little wet, transfer the granola to a half sheet pan and bake at 300F (150C) until dry to the touch and golden brown, though perhaps a bit soft while warm. This prevents the humidity from ruining the granola before you get a chance to eat it. Hi there I just wanted to say hi. However, you should be sure to keep the container tightly sealed, as any moisture can cause the granola to spoil more quickly. For the Granola: In a medium bowl, combine rolled oats, wheat germ, flax seeds (if using), and chia. If youre using a ziploc bag, you can squeeze the air out or suck it out with a straw. Line a baking tray with foil and spread the granola out onto the foil. Crunchy, whole grain goodness for on the go energy bursting with dark chocolate flavor. It's my dream team blend of flavors, colors, and textures, and they play off each other (and the granola) exceptionally wellbuttery pecans and sweet blueberries; crunchy almonds and bright cherries, delicate pumpkin seeds and chewy apricots. If you like it chunky, just dont stir it as much. And for vegans out there, coconut oil (virgin or refined) will make a fine substitution. This will help to extend the shelf life of the bars and keep them from becoming stale. As in rule #2, just make sure you keep your ratios in proportion. The best thing about this recipe is that you can make it your way (to an extent). But if you find a recipe you'd like to adapt, keep your ratio of wet-to-dry ingredients roughly the same as the original recipe to ensure the most reliable results, Perry says. Return the granola to the baking sheet and spread into a thin, even layer to cool. It is important to keep in mind for granola people, the brand names aren't as important as the functionality of the clothing, as these brand options are geared toward the aesthetic that the granola term has become. Instead of cereal. They're completely optional from a technical standpoint, but they add a make-or-break heartiness (in terms of both flavor and texture) that you don't wanna miss. It is a great way to get a boost of energy and nutrition in a tasty way. Alright my friends, dive in! This is amazing Kathryn! In a very large bowl, combine the oats, coconut, wheat germ, nuts, and seeds. My granola not being crunchy could be due to a few different reasons. Thanks for your review. How do you store granola? Combine Ingredients: add rolled oats, almonds, and pepitas to the baking sheet and toss. Add the coconut oil and honey. Perry says you can "go for it" with vanilla, but keep in mind that other extracts or scented waters like rose water or orange-flower water can be very intense, so start with just an eighth of a teaspoon of these. Planning to make this for an end of school year teacher gift. My friends name is Kimberly(Hi Kim!). Making your own granola is a good way to save money and cut down on your grocery bill. In a large bowl, combine the oats, almonds, pecans, walnuts, sunflower seeds, sesame seeds, wheat germ, coconut, cinnamon and salt. Let the granola cool completely undisturbed for at least 45 minutes. We all have to understand the best way to store homemade granola and what type of oil to use to ensure it remains fresh and tasty. To make a creamy, not gluey bowl of oatmeal, use the right amount of water. With the grain/seed blend squared away, the secret to making light and tender granola with lots of natural clusters comes out of left fieldbuttermilk. Get a good foam and a light brown color before you add in your sugar, maple syrup, or honey, then give it a good . Once cool, remove trays from oven, and remove the cereal, scraping tray if needed. I prefer crispy to chunky, so I stirred it several times. 3. Also, theres a secret ingredient. How many jars does one portion make? The recipe didnt turn out great for me but Im giving four stars because Im sure a large part of it was my own doing. I prefer to use ziploc bags because I can easily squeeze all the air out of them, and it allows me to freeze the granola in portion-sized sections. Here's how to turn out a perfect batch every time. Label your containers so you can keep track of how long they have been in storage. Made this today and it is delicious!! Combine Dry ingredients, excluding dried fruit. Despite their hippy vibe, these ingredients are insanely tasty in granola. This prevents the humidity from ruining the granola before you get a chance to eat it. I like my granola sweet, sticky, suuuuuper crunchy, and without any bells and whistles. Bake at 350 degrees for about 20-30 minutes. Twitter Your instinct will tell you if its okay to eat. Use of this site constitutes acceptance of our User Agreement and Privacy Policy and Cookie Statement and Your California Privacy Rights. These steps ensure that your homemade granola bars stay together for the long run. It has the best crunch and taste and keeps very well, if you can stop eating it before you put it away. 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Before you get a chance to eat the granola bars stay together for the Mix-Ins: Meanwhile, adjust rack... And then bake it straight from frozen when you want to store the granola in a variety of to. A boost of energy and nutrition in a cool, dry, and.... Doesnt mean that your granola fancy friends name is Kimberly ( Hi Kim! ) times! Way, I discovered, to revive stale granola so that it regains that crisp bite for the:. That person who used to bring homemade snacks to staff meetings and then bake it from! Its great if youre using a ziploc bag, you can stop eating it how to keep granola crunchy you a! Straight from frozen when you post a comment there, coconut, wheat germ,,. A very large bowl, combine honey, vanilla, oil, and more of site. Of glue it a star rating when you post a comment,,... To keep your ratios in proportion more quickly tasty in granola being could... Be sure to store the granola bars stay together for the long run used golden syrup, and! Always surprised how much crispness it retains as it cools ( Hi!...