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Jan 15, 2012 07:45 PM

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!

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  1. I make granola that keeps pretty well. I keep it at room temp in a glass cookie jar with a screw-top lid. What's in your granola? What kind of fat, sugar, etc.?

    2 Replies
    1. re: sandylc

      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.

      1. re: sandylc

        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.

      2. Here's mine:

        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).

        1 Reply
        1. re: sandylc

          Thanks Sandy and Magie's Mom. I think maybe I should cut back on the sugars. That might be the issue - too much liquid from the sugars making the oats stale. I'll give it a try in my next batch and report back.


        2. I've never stored mine in the fridge, and I've never had problems with it going stale. I store it in tupperware.

          1. 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!

            1. This is more of an issue of storage, than preparation.

              How are you storing your granola?

              3 Replies
              1. re: ipsedixit

                I just store in ziplock bags, room temperature. Do you recommend the fridge?

                1. re: j123jam

                  I would recommend a glass jar as someone else mentioned up above.

                  1. re: j123jam

                    oh, a glass jar or even tupperware will do much better.