Eleven Madison Park's Granola Recipe (2024)

FAQs

What is the binder in granola? ›

The binder is what helps the base ingredients clump together into clusters. Traditionally this is usually a sugar syrup, but it's possible to use any ingredient that has the power to bind. Egg - Egg whites are a great binder for granola if you are trying to avoid sugar.

Clumpy Granola Method: Add Egg White

About this method: According to Deb Perelman of Smitten Kitchen, “Nothing glues like protein.” While there are many granola recipes that include an egg white, I got this tip from the Big Cluster Maple Granola recipe in The Smitten Kitchen Cookbook.

Milk: one of the simplest ways to enjoy granola is served up in a bowl with your favorite milk just like a breakfast cereal. Serve it with either dairy milk or dairy-free milk like almond milk, soy milk, or oat milk. Yogurt: make yourself a yogurt bowls with some fruit and granola for crunch.

Granola is also calorie dense – some contain a little more than 300 calories per cup, but others can pack up to 600 calories per cup, from added oils, coconut, chocolate and added sugars including evaporated cane juice, honey, maple syrup, molasses, cane sugar and brown rice syrup.

When comparing 100 grams of each, oatmeal provides 68 calories while your average granola packs around 471 calories. In addition, granola also contains significantly more carbohydrates with 64 grams, compared with oatmeal's 12 grams.

Improves Digestion

Granola is almost unrivaled as a digestive aid. It is popular among people who want to increase their fiber intake because it contains soluble and insoluble fiber. Dietary fiber is an essential part of anyone's diet because it regulates digestion.

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.

Not only can you transform that soggy, chewy granola back to being blissfully crunchy, but it's easier than you might think. All it takes is spreading the granola in a single layer on a rimmed baking sheet and heating it in a 400 degree oven for five minutes — essentially re-baking it.

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.

Keep in mind that the granola won't be dry right out of the oven — it will dry as it cools. So take it out of the oven when it looks lightly toasted and smells like cooked honey. We're going for a toasty smell here. Add dried fruit after baking.

Is granola anti-inflammatory? ›

Many types of granola contain healthy ingredients that may offer numerous benefits, including reduced inflammation and improved blood pressure, cholesterol, blood sugar, and gut health.

Yes, granola can be eaten daily. As part of a balanced diet and if the portions are checked. Go for healthier options with less added sugars and saturated fats to get the most out of it.

There are 226 calories in a 1/2 cup of Granola. Calorie Breakdown: 23% fat, 68% carbs, 9% prot.

The bottom line

Granola is a nutritious, filling cereal. However, many varieties are high in calories and packed with excess sugar, which can harm your health. Be sure to carefully read labels, choosing products with whole ingredients — like raisins, seeds, and nuts — that are high in protein and fiber.

It really depends on the granola. For my favourite (low sugar) granola, 100 calories is 25 grams or 3.5 tablespoons, but for something sugary it could be much much lower than that. If it has granola clusters, then hardly any - clusters are basically sugar around some grains.