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Although ours rarely lasts for more than a week, we typically just store it in an airtight container with the rest of the cereal. I would imagine the fat could eventually go rancid, so if you need to store it for weeks or months, either refrigeration or freezing should work. You'll still want the airtight container, however, to prevent any fridge funk from ...


Contrary to what some people seem to be saying, fat will reduce the clumping effect, same way it does in almost every other baking recipe. The clumping behaviour comes mainly from sugar (syrup) and protein content. In other baking recipes, gluten does a lot of the "clumping"; oats are naturally gluten-free, but the instant oats you buy are probably ...


You might consider just barely stirring the granola while it bakes and then breaking it into clumps when it's done. Or, stir it as you do now, but when it finishes, press it into a thin layer on a baking pan and allow it to cool. Once it is cool, then break it into clumps. You can also try adding an egg white:


It probably depends on what's in your granola. I make large batches of granola and store it in glass or plastic jars and it keeps for at least two months (we usually eat it faster than that, however). It's a pretty dry granola, but I've done this in both dry and humid climates and never had a problem. I have also read that granola can be frozen ...


funny this question should come up today. i've had a similar conundrum in my house, and i recently ran across this recipe, which we tried today with great results. it uses a fruit puree as part of the binder, instead of oil, so it a bit sweet, not oily, and still crunchy:


If it stays the right texture for the first day, I would say the problem is more with the way you store it than the recipe. Granola bars need to be stored in an airtight container, somewhere dry and cool to maintain their texture for as long as possible.


I would use the oven. The dehydrator will obviously remove water, but it won't toast the granola like an oven would. You could always try super-dehydrating half a batch and ovening another.


My base recipe comes from the ABC's Cook and the Chef I've read the other recipes posted. I don't know much about granola but I notice that I am baking at 80C (176F) for a coupe of hours while the other recipes say 300F for 20-30mins. My granola clumps...


I store most of my home-made granola in Food Saver canisters. I'm a bit of a FoodSaver junkie. I use it to store almost anything: coffee beans, granola, biscotti, wine ... I keep a smaller quantity in a zip lock bag. I use that for my daily breakfast / snacks. I have the granola recipe, plus many more on my web site.


I made a huge batch of various granola bars for work a while back. Some used sugars (corn syrup, maple syrup, honey, molasses) as the binder; some used butter, flour, or eggs. I brought them all in, and left them on my desk in ziploc bags until they were gone. Some of them lasted well over a month, pushing two months (I'm telling you, it was a lot of ...

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