Is there anything better than a bowl or handful of clumps of granola, especially studded with pecans or almonds?
Why You'll Love This Recipe
Granola is delish no matter the form: little tiny chunks, crumbles, clumps, bars.
But, there's nothing like being able to grab a clump of granola and eat it like a cookie.
Or, have clumps of granola in your cereal bowl that stand up to a good soak of milk.
My husband has a sad stomach sometimes. I use the word sad. Most people would say sensitive.
Sometimes, the only thing that helps my husband’s sad stomach is a piece of my homemade granola.
So, I like to make it super clumpy so he can just grab a piece on his way out the door and turn that frown on his belly button upside down.
If you also get a sad stomach sometimes, I would encourage you to make homemade granola, which is so good for you.
The whole oats give you fiber and the protein from the nuts gives you energy.
Just a touch of sweetness from the brown sugar and the binder--honey or corn syrup--makes the whole experience tastier--as does a touch of sea salt.
You might be wondering does granola have gluten?
Two more tricks for clumpy granola:
- After pouring the granola onto a baking sheet, use your palms to firmly press down on the mixture before putting the granola in the oven. (Haven't tried this myself.)
- Grind up a half cup or a cup of the whole oats into a flour and mix that with the other ingredients before baking. The oat flour mix will act as a binder. (Haven't tested this tip myself).
What are the best oats to use for granola?
I’m so glad you asked.
Be sure to buy old-fashioned oats or whole oats to make granola.
The other option you'll see at the market is quick-cooking oats and those are not as substantial. You’ll end up with a powdery, inferior granola.
- 4 cups old-fashioned oats or rolled oats (not quick-cooking)
- 1 cup pecans (chopped)
- ½ cup brown sugar
- ½ teaspoon sea salt
- ⅓ cup vegetable oil
- ¼ cup molasses
- 2 tablespoons sugar or vanilla sugar
- 1 tablespoon vanilla extract, can use imitation
- egg white from one large egg
- 1 teaspoon water
Line baking sheet with parchment paper. Preferably use a rimmed baking sheet.
Combine oats, pecans, brown sugar and salt in a large heat-proof mixing bowl. Stir to combine.
Preheat oven to 325 degrees.
Meanwhile, put vegetable oil, molasses and sugar in a small saucepan.
Bring to a boil while stirring then reduce heat to simmer until combined. This should take three to five minutes.
While the oil/honey/sugar is cooking, whisk egg white and water in another small bowl until frothy, at least three minutes.
Remove oil/honey/sugar mixture from heat and stir in vanilla. Be careful, the mixture will bubble up when you add the vanilla.
Pour the hot liquid over the oat mixture and stir quickly to combine.
Then pour the egg wash over the bowl of granola and stir until evenly coated.
Pour or spoon evenly over prepared sheet or pan and put in oven for 30 minutes or until golden brown
Remove from oven and let granola cool completely before packaging.
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