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

FAQs

What ingredient makes granola stick together? ›

Clumpy Granola Method: Add Egg White

Results: Not only does the egg white work as a glue to hold the oats together, but it also gives the granola an incredibly crispy bite. This method produced mostly small, delicate clumps (and a fair amount of granola “crumbs”), which easily break apart.

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.

Is granola vegan? Not all granola is vegan, despite the fact it contains many fruits and grains. This is because honey can often be used as a sweetener and binder in granola clusters, so if on a plant-based diet, always check the label to see whether it is suitable.

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.

The first element in ensuring that the oats and seeds and whatever else you put in your granola will stick to together is an ingredient that will bind the mixture together. I've tried mixing an egg white into the batter, and it worked alright.

Too much unhealthy fat

Some granolas appear healthy because they seem low in added sugars, but they might contain a high level of added fats. Nut-rich granolas may have more than 10 grams of fat, which is a healthy, unsaturated, low-cholesterol type of fat.

First, press the granola into an even layer before you put it in the oven. Then, stir it only once halfway through cooking. For really good clumps, press down on the finished granola before it cools and avoid jostling it on the pan until cooled completely.

Most granola recipes add the nuts in the beginning and the nuts just cook too long and become bitter. Also cooking at a low temperature means there is no constant stirring like most recipes. You only stir when you add the nuts and coconut.

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

Is Quaker oats granola vegan? ›

This product contains 3 ingredients that are not vegan and 5 ingredients that may not be vegan.

It might seem obvious, but "one of the reasons why you might feel hungrier when you transition to a vegan or plant-based diet is because you may not be eating enough calories and nutrients," explains Julie Barrette, a senior clinical dietician with Providence Mission Hospital.

In other words, plants were paired with protein sources, like eggs, to make a nutritious and well rounded meal. Eggs can and should be part of a plant-based diet, and these five suggestions showcase how easy it is to incorporate the incredible egg into your plant-forward dishes.

For many people, the same is true for starting a plant-based diet. Often, introducing more fiber than your body is used to handling to your diet all at once can cause some (temporary) gas and bloating.

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.

You need to stir the granola as it bakes to encourage even toasting. But, about halfway through the total bake time, just let it be. As the sugars caramelize, they cause the ingredients to stick together and eventually form those oh-so-desirable clusters.

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.

Parchment paper sheets: Parchment paper prevents the granola from sticking to the pan and therefore allows it to break away into big chunks. Save the sheets and use them again and again — store the used sheets in a bag.