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Substitutions and Variations
Substitute oats with other grain flakes of barley, quinoa, hard red wheat, rye, flax, other millets, etc. You can add vanilla extract to flavor the granola in place of cinnamon. During the holidays, you can add pumpkin spice or consider adding individual spice powders such as nutmeg, cardamom, cloves, etc. In place of coconut oil, you can also use extra-virgin olive oil, melted butter, or any other neutral oil of your choice. Although a combination of honey and brown sugar gives you the crunchiest granola clusters, you can also use maple syrup, agave nectar, melted jaggery, molasses, or other liquid sweeteners of your choice. The texture of the granola will vary slightly.
If you love recipes that use oats, then do check out my simple sugar-free granola, no-bake granola energy bars, honey oat bread, flatbread with oats, etc. Step 2 - Then add the nuts and seeds and roast for 3 minutes while stirring continuously. Step 3 - Add grated coconut and roast for 1-2 more minutes until light golden brown. Step 4 - Add brown sugar, honey, salt, and cinnamon powder. Roast for 5 more minutes until golden brown. Step 5 - Remove from heat, add chopped raisins and cranberries, and let the mixture cool completely. Step 6 - Store the Crunchy Granola in an airtight container for a week to 10 days.
Tips
By using honey and brown sugar, granola becomes crispy and gets a glossy look. The granola may not attain the same degree of crunchiness if substituted with other sweeteners like agave nectar, coconut sugar, or maple syrup. For better texture, it is recommended to use rolled, old-fashioned oats instead of quick oats. You can replace coconut oil with butter or extra-virgin olive oil. To chop the nuts quickly, place them in a Ziploc bag and crush them with a rolling pin or meat mallet. Use unsalted nuts to prevent the granola from becoming too salty. Use a heavy non-stick skillet for even heat distribution. Add dried fruits when the granola is off the heat. Adding them while roasting can burn them and make them hard and chewy. For gluten-free granola, ensure that the oats are certified gluten-free. Store the granola in the fridge for a longer shelf life and the crispiest texture. If the granola loses its crispiness after a few days, try heating it over the stovetop on medium-low flame for 10 minutes. You can also transfer the granola to a baking sheet and warm it up in the oven for about 15 minutes at 250 degrees Fahrenheit (or 120 degrees Celcius).
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Did you like the recipe for the best crunchy granola? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating below and/or a review in the comments section. You can also stay in touch with us through social media by following us on Pinterest, Facebook, Instagram, and Twitter. Keep at room temperature: If the granola is exposed to heat or moisture, it may become soft and lose its crunchy texture. Therefore, store the granola in a cool, dry place away from direct sunlight. Remains fresh for up to 2 weeks. You can also keep it in the refrigerator for up to a month. Freeze for long-term storage: You can freeze the granola for extended shelf life. Place the granola in an airtight container or resealable plastic bag and freeze for up to 3 months. When you’re ready to eat it, let it thaw at room temperature for a few hours before serving.
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