How to make granola that doesn't go stale quickly
I've been making my own granola lately, and I love it. I vary the recipe a bit from time to time, but I always seem to have the same issue: my granola gets stale pretty quickly.
I read somewhere online that storing the fridge is the way to go, but that seems counterintuitive since that makes bread more stale. Besides, store-bought granola (i.e. Bear Naked) can be open at room temp for much longer before going stale. Even when I don't add fruit, mine seems to get stale and soft, sticking together into a giant clump.
What can I change about my recipe to make it last longer? Cook more/less? More/less liquid ingredients? Different sugars?
Thanks for the help!
I do not add any oil or fat to my recipe and use pretty much the same proportions of oats to sweetener as you do. I do bake it @ 325 for about 40 minutes though. If it is crispy/crunchy than maybe it doesn't go stale as fast? I have never had a problem with staleness, and have had some around for a very long time!
Combine and warm slightly in a saucepan:
1/2 cup honey
1/2 cup maple syrup
1/3 cup unsalted butter
1/3 cup oil of your choice
2 t. vanilla extract
Mix in a giant bowl:
2 cups toasted almonds, chopped
2 cups toasted pecans, chopped
1/2 cup sesame seeds
3 cups rolled wheat flakes
3 cups rolled oats
1/2 t. grated nutmeg
Pour the warm liquids over the dry stuff and mix well. Spread on a half baking sheet and bake for about 30 minutes at 325 degrees, stirring every 10 minutes. Cool in the pan on a rack, stirring occasionally.
After cooling, stir in 1/2 cup fine dates (found at health food stores).
I use very little fat - just a few Tbsp of olive oil (I know olive oil's a little weird, but I like the healthiness). Sugar is usually about 50/50 honey and brown sugar. Sometimes brown sugar and maple syrup. For 2 cups of oats + nuts/seeds I use about 1/3 cup each sugar and honey.
Also, I bake mine at 325 for about 20 minutes. I know some recipes I've seen use a lower temp for longer.
me too. It never goes stale, though we don't have it long. I very hot weather I keep it in the fridge, although I don't know if it is necessary. But mine has WAY less sweetener than you use, j123jam. And I do cook it longer, which probably make sit crisper and less prone too staleness.
btw, grapeseed oil is neutrally flavored and similar to olive oil re: health.