Pumpkin Granola - The Perfect Snacking Vegan Granola Recipe (2024)

FAQs

Why are 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.

It tastes great with milk, or by the handful, but is also super tasty when sprinkled over lemon or blueberry yogurt for a burst of flavor. There's also Coconut Spice Granola, which is made with whole grain oats, real maple syrup, coconut and wholesome seeds.

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.

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.

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.

Is it okay to eat granola every day? Yes, granola can be eaten daily.

While both granola and cereal may seem similar, there are significant differences between the two. Granola is a healthier, more nutrient-dense, and joyfully versatile option that will not only make your taste buds dance but also keep your body happy and healthy.

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.

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.

Milk: one of the simplest ways to enjoy granola is served up in a bowl with your favorite milk just like a breakfast cereal. Serve it with either dairy milk or dairy-free milk like almond milk, soy milk, or oat milk. Yogurt: make yourself a yogurt bowls with some fruit and granola for crunch.

What was the downside to granola as a food? ›

Potential Downsides

Granola may seem like it's all about the grains, but it often boasts a hidden secret: Lots of sugar. Sugar varies by brand, but one example is a popular brand of low-fat granola, which packs more than 1 tablespoon of added sugar per serving.

Is Homemade Granola Cheaper? Initially, you'll have to spend more money on homemade granola than store-bought. However, over the long run (depending on your recipe) you'll most likely spend less on making your own granola.

Peanut butter is a classic treat for all ages. The right kind, enjoyed in moderation, can be a nutritious part of a healthy diet. Peanut butter provides healthy fats, protein, and fiber. It's also rich in vitamins and minerals such as vitamin E, niacin, and magnesium.

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!

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.

Granola starts out with rolled oats, nuts, and dried fruit—so far, so good on the wholesomeness front—but takes a sharp turn for the decadent with a thick coating of fat and sugars, which turn crunchy and caramelized as the granola bakes. Granola is basically an oatmeal cookie in cereal form. And so it should be.

Using a low oven temperature helps dry out the granola without over-baking it. 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.