Basic Granola Recipe (2024)

FAQs

How to prepare granola to eat? ›

Fill a bowl with scrumptious granola, then add just enough milk to soften it up. No further preparation necessary—just grab a spoon and enjoy! To ensure that you're getting a balanced breakfast, use a type of granola that includes a nutritious mixture of ingredients like nuts, seeds, and dried fruit.

For a healthy snack, Sass recommends pairing 1/3 cup or less of granola with almond milk, or eating it with fresh berries alongside a protein such as grass-fed organic Greek yogurt or eggs.

Clumpy Granola Method: Add Egg White

About this method: According to Deb Perelman of Smitten Kitchen, “Nothing glues like protein.” While there are many granola recipes that include an egg white, I got this tip from the Big Cluster Maple Granola recipe in The Smitten Kitchen Cookbook.

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.

One of the simplest ways to eat granola is on its own with a little bit of milk! Having some good, wholesome granola on hand in the pantry is always a good idea for busy mornings. Bring out your granola, pour it into a bowl, then mix it with the milk of your choosing!

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.

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.

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.

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.

What to avoid in granola? ›

Because ingredients vary widely by brand, it's important to read nutrition labels carefully when shopping for granola. Check the ingredient list, avoiding products that list sugar or sweeteners —including natural sweeteners like honey — within the first few ingredients.

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.

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!

Granola can be enjoyed on its own as a midday snack. This makes it perfect for when you are short on time. Just grab a handful of granola and go! In my opinion, chunky granola made with honey has the best snackable crunchy texture because it's made in a way that gives you larger chunks of granola.

Granola with milk or yogurt is a great option for a healthier sweet treat at the end of the day, but you can also use it to top ice cream, milkshakes or homemade sweets.

A quick spin in the microwave helps take care of that. Microwaving heats up the oils absorbed by the granola and re-toasts the nuts and grains. I usually place the few spoonfuls I'll be eating that morning into a ramekin and give it about 10 seconds on HIGH.

These are a few ways to eat granola: Pour granola into a bowl or container. Add dairy milk, nut milk, or hot water to enjoy hot or cold.