Easy Vegan Granola Recipe (9 Ingredients!) - From My Bowl (2024)

FAQs

Why is my homemade granola not crunchy? ›

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.

Make sure that whichever granola recipe you use, it calls for some liquid, typically oil of some kind (I recommend olive oil for a subtle earthy, floral flavor, or melted unrefined coconut oil for subtly coconutty flavor). The liquid will help the chia seeds to gel, ensuring the granola sticks together.

INGREDIENTS FOR HOMEMADE GRANOLA

In this recipe I stuck to my favorite classic ingredients – rolled oats, almonds, coconut, pumpkin seeds, walnuts, and dried cranberries. I like to sweeten my granola with maple-syrup, and keep it oil-free with the addition of a nut or seed butter.

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.

On the downside, granola can be high in added sugars, hidden calories, and saturated fat, making some options less healthy.

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.

Improves Digestion

Granola is almost unrivaled as a digestive aid. It is popular among people who want to increase their fiber intake because it contains soluble and insoluble fiber. Dietary fiber is an essential part of anyone's diet because it regulates digestion.

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.

Honey – Along with the nut butter, it helps all these ingredients stick together! I love its warm amber flavor in this recipe.

Sweeteners, such as honey or brown sugar, are used to enhance both flavour and texture, alongside fats and oils that create the all-important texture that makes granola well, granola. These can both raise red flags for those on a plant-based diet, so let's explore them in more detail.

Is peanut butter vegan? ›

The bottom line. Most types of peanut butter are free of animal products and can be enjoyed as part of a vegan diet. However, some varieties are made in facilities that also process animal products or contain refined sugar that was produced using bone char or non-vegan ingredients like honey or fish oil.

Is granola vegan? Not all granola is vegan, despite the fact it contains many fruits and grains. This is because honey can often be used as a sweetener and binder in granola clusters, so if on a plant-based diet, always check the label to see whether it is suitable.

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.

Binders are any ingredient that can help a mixture hold its shape or remain bound together. Traditional binding agents include flour and eggs. The most commonly used food binder is flour. Flour is created by grinding raw grains or roots into a powder and then served in diverse cuisines.

If they are soggy after storage, they may have been stored while still warm. To fix this, spread the granola on a baking sheet and heat it in a 400-degree oven for about 5 minutes. This quick high temp bake is only for reheating and should only be done for a few minutes to prevent burning.

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.

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!