Cinnamon Granola with Almonds Recipe (Vegan, Dairy Free) (2024)

FAQs

What binds granola together? ›

Flaxseed is wonderful for this, because after 30 minutes it soaks up the water, and turns into a gluey mass that will bind all your granola ingredients together. Also, flaxseed is the most concentrated source of essential omega-3 fatty acids. It has tons of fiber too.

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.

I prefer unrefined coconut oil, which is delicious (you can barely taste the coconut, if at all) and produces the perfect texture. You can use extra-virgin olive oil instead, if you'd like your granola to be a little more on the savory side. If you're watching your saturated fat intake, olive oil is a better choice!

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.

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.

Sometimes you wake up and just want something sweet with your coffee. No judgment to everyone who's been eating pumpkin pie for breakfast over the holidays (ahem, us), but it's not always the best nutritional choice first thing in the morning.

Cereal. 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 can be delicious raw. There are a ton of ways you can eat granola on its own, too. Try grabbing a handful of granola as a snack, and throw in a few other hearty ingredients like nuts and dried, chopped fruit to make it even more satisfying.

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.

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

Why does my granola taste fishy? ›

The oxidation products have strong rancid off-flavors including the typical “fishy note”, and the oxidized oil has a reduced nutritional value.

Always use oil

Olive oil is one such choice. The flavor won't interfere with the nuts and oats, and olive oil's overall fat content is decidedly low compared to some other options. You might also want to try using coconut oil or sunflower oil, which are also healthy alternatives.

Olive oil is a plant-based oil like coconut oil, and works well as a 1-for-1 replacement. We don't recommend using olive oil in baked goods because the flavor can be strong and it is a liquid fat instead of solid. But it works well in soups, for sauteing, salad dressings, and so forth.

I like to use olive oil, instead of vegetable or canola oil, for my granola for a few reasons. First, I always have it on hand and within easy reach. Second, it adds a really nice savory note to the granola and balances out the sweetness.

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.

We've also noticed that clumpier granola seems to have a higher percentage of oats to other ingredients. Oats stick to each other much easier and more firmly than they do with other, heavier ingredients. If it seems like your mix doesn't have a lot of oats, try adding another cup or two of rolled oats before cooking.

Next, you'll place your granola in a microwave-safe bowl and heat it on high for 30-second intervals in the microwave. After a few rounds, the liquid gluing your granola together should melt and become sticky again. Once you let it rest, it'll cool down and turn the small granola clumps into one mega granola cluster.

Whether it's homemade or store-bought, properly storing granola will help extend the shelf life and maintain crunchiness. Store granola in an airtight container or tightly sealed zip-top bag in a dry, dark place away from heat.