Get you love drunk off my clumps
By Rebecca Firkser Updated February 12, 2018
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Credit: Jon Lovette/Getty Images
The best granolas are the ones that come in large clusters, don’t @ me. While many brands of packaged granola have extremely satisfying chunks, when you make it at home, it often crumbles into what can only be described as toasted oats. Of course it’s still edible, tasty even, but it won’t be as satisfying as biting into a big ol’ cluster. I’ll be honest: I’ve tried out a lot (a lot) of granola recipes and honestly thought those clumps were just an elusive thing that either happened or did not based on the imperceptible changes in oven temperature and/or mystical spirits in the kitchen. This is not the case. The answer is lurking in both a binding agent and in the way you lay the granola on the sheet pan.
The first element in ensuring that the oats and seeds and whatever else you put in your granola will stick to together is an ingredient that will bind the mixture together. I’ve tried mixing an egg white into the batter, and it worked alright. I tried whipping an egg white and folding that into a batch and that worked pretty well. Neither one worked really well—my results were both very delicate clusters that mostly feel apart when picked up. Less than ideal. They did, however, produce clumpier results than when I used no egg at all.
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Credit: Photo:Rebecca Firkser
Want to know what worked best? It’s chia seeds. That’s right, those same weirdo things you see on top of yogurt bowls and in pudding at every all-day cafe. When dampened, chia seeds gel and swell to several times their original size, plus they get very sticky. Since they’re already used as egg alternatives in baking, it’s not surprising that chia seeds act as the ideal granola binder, but it is strange that they do it better than eggs.
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.
Nest, scoop the granola mixture onto a parchment-lined sheet pan. Flatten the mixture out, but don’t spread it apart as you would do if you were roasting vegetables. Finally, when the granola is done cooking, let it cool completely before breaking it up into chunks.
FAQs
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.
How do you get homemade granola to stick together? ›
There are other ways to achieve clumpier granola. You can add more fat (in the form of butter or oil). If you're shooting for a somewhat healthy result, you can add some other binder, like an egg white or applesauce.
How do I get my homemade granola bars to stick together? ›
Honey – Along with the nut butter, it helps all these ingredients stick together! I love its warm amber flavor in this recipe.
How do you keep granola from falling apart? ›
While there are several different sticky ingredients that you can use, we've found that the binding agent that works the best is honey! When added to your homemade granola bars, honey acts as glue that sticks all the pieces together.
Why did my granola not stick together? ›
If so, the reason that your granola isn't clumpy already is because it was deliberately stirred and broken apart while it was baking, and it might be possible to make it re-clump! Try putting a scoop in the microwave and heating it in 30 second bursts on high. If it starts to get sticky, you're golden.
How to bind homemade granola? ›
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.
Should I stir granola while baking? ›
First, press the granola into an even layer before you put it in the oven. Then, stir it only once halfway through cooking. For really good clumps, press down on the finished granola before it cools and avoid jostling it on the pan until cooled completely. Know when the granola is done.
Why are homemade granola not crunchy? ›
Bake low and slow.
Cook at 300 degrees F slowly for about 30 minutes or until it is golden brown and toasty. Cooking at too high of a temperature will likely burn the honey coating, the oats, and the nuts. A lower temperature ensures even baking for crispy, crunchy granola.
How do you tamp granola? ›
Press the granola before baking: Once you have spread the granola out in an even layer on the baking sheet, use a rubber spatula to gently press the granola down into the sheet pan a bit so that it is a bit more compact.
How do you increase the shelf life of homemade granola? ›
Freeze Granola For Longer-Term Storage
If you've made a big batch of granola, freezing it allows for longer-term storage. Follow the same steps as for storing it at room temperature, with the addition of pre-portioning the food before placing it in the freezer.
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.
Should you freeze homemade granola? ›
Yes, the granola can be frozen in an airtight container for up to 3 months. Thaw overnight in on the counter before enjoying.
How to make homemade granola stick together? ›
Clumpy Granola Method: Add Egg White
Results: Not only does the egg white work as a glue to hold the oats together, but it also gives the granola an incredibly crispy bite.
What is the best binder for granola? ›
Binder
- Sugar Syrup - Maple syrup, honey, or rice syrup are three great options.
- Egg - Egg whites are a great binder for granola if you are trying to avoid sugar. ...
- Vegan "Egg" - plant-based eggs such as flax or chia eggs will also work as a binder.
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.
Why is my homemade granola sticky? ›
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.
Do I have to use parchment paper for granola? ›
Line a rimmed baking sheet with parchment paper if you have it, otherwise don't worry about lining the sheet. In a large bowl, whisk together the oil, sweetener, spices, and salt. These measurements are very forgiving, so there's no need to be exact.
