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

FAQs

What ingredient makes granola stick together? ›

Clumpy Granola Method: Add Whole Wheat and Almond Flour

First, it adds a combo of whole wheat flour and almond flour (or almond meal), which act as a binder to hold the oat mixture together.

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.

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.

Add an egg white.

In order to get them back, the fix was simple: I had to add a couple of egg whites. The whites act as a kind of glue that binds the ingredients together.

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.

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.

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

Spread the granola on the lined baking sheet in an even layer. Bake for 45 minutes, stirring every 15 minutes so the oats brown evenly.

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.

The trick is that granola is often sweetened with honey or other sticky-sweet substances, which may contain many carbohydrates, making it non-vegan and unhealthy. Honey has a high viscosity and works well as a binder.

What is Nature Valley granola made of? ›

Ingredients: Whole Grain Oats, Sugar, Soy Protein Isolate, Canola and/or Sunflower Oil, Honey, Molasses, Rice Starch, Soy Lecithin, Baking Soda, Salt, Natural Flavor.

This product contains 3 ingredients that are not vegan and 5 ingredients that may not be vegan. Which diet do you follow? Follow more than one?

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.

The Bottom Line

Granola is healthy in small amounts, especially because oats, nuts, seeds and dried fruit in granola provide some fiber that's good for heart and gut health. However, granola can also be a rich source of calories, saturated fat and sugar, depending on the brand you buy.

do not stir the granola once. and do not touch the granola until it has cooled for at least 1h. pull up on the corners of the parchment paper. to begin breaking the granola into clumps.

Natural peanut or cashew butter – It helps bind the bars together, and it adds protein, healthy fats, and irresistible nutty flavor.

While the oats and nuts bake, you can make the sticky glue that holds our bars together. You'll melt butter, honey, and brown sugar in a saucepan and simmer until the sugar dissolves. Mix this sticky mixture with the toasted oats and nuts. Allow everything to cool, and then toss in dried fruit and chocolate chips.

In a large bowl, mix all ingredients (except the egg white) together and stir well. In a separate bowl, whisk the egg white until foamy and frothy. Mix into prepared granola. Spread onto a greased cookie sheet (or use a piece of parchment paper to prevent sticking).