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Instructions. Preheat oven to 325°. Combine dry ingredients in a large bowl and mix. Add wet ingredients to dry mix and combine well. On a parchment lined baking sheet, add granola mixture and form into a tight shape about 1 inch thick and the size of your tray.

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Preheat oven to 350 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper. In a large mixing bowl, combine the oats, nuts and/or seeds, salt and cinnamon. Stir to blend. Pour in the oil, maple syrup and/or honey and vanilla. Mix well, until every oat and nut is lightly coated.

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Avoid Condensation: Cool your granola completely before sealing to prevent condensation, which can make the granola soggy. Temperature and Humidity Control. Temperature and humidity are critical factors in preserving the quality of your granola: Store at Room Temperature: Keep your granola in a cool, dry place away from heat sources.

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Preheat oven to 325°F. Line two large baking sheets with parchment paper or Silpat mats. In a large bowl, combine all ingredients except dried fruit. Spread evenly among the two baking sheets. Bake for 25 minutes, or until golden, stirring halfway through and rotating the baking sheets.

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To keep homemade granola crunchy, store it in an airtight container. Make sure to spread the granola into a single layer, and keep it away from humidity and moisture. Additionally, you can add a small amount of oil to the granola to help preserve its crunchiness. Finally, try to keep your granola in a cool and dry place, such as a pantry or.

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Arrange a rack in the middle of the oven and heat the oven to 300°F. Line a rimmed baking sheet with parchment paper. Whisk together the oil, honey, cinnamon, and salt. Place the oil, honey, cinnamon, and salt in a large bowl and whisk to combine. Add the oats and almonds and stir to coat.

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To store granola bars: Individually wrap each bar in wax paper and then place them in an airtight container. Keep the bars in a cool, dry, and dark place such as a cupboard. The granola bars will keep at room temperature for up to 1 month. Individually wrapping the bars has two benefits.

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You definitely can. In fact, freezing granola, when done right, is the best way to ensure your batch of homemade granola (or store-bought) lasts as long as you want it to. While homemade granola typically lasts for 2-4 weeks at room temperature, you can easily preserve it for 3 months and even up to 6 months in the freezer.

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Shelf Life of Homemade Granola vs. Store-Bought. When it comes to the shelf life of granola, there are some differences between homemade and store-bought varieties. Understanding these differences can help you make informed decisions about storage and consumption. Homemade granola typically has a shorter shelf life compared to store-bought options.

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Toss them together until evenly distributed. In a separate small bowl, whisk together the sweetener, healthy fat, and flavorings until well combined. Feel free to adjust the sweetness according to your preference. Pour the liquid mixture over the dry ingredients and stir until everything is evenly coated.

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This post will give you all the secrets to properly storing your homemade granola. So, let's dive right in! To store homemade granola, let it cool fully, then store it in an airtight container in a cool, dry place. For longer storage, refrigerate up to 2 months or freeze for up to 6 months.

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Line a large baking tray with a silicone mat or parchment and set aside. Combine the oats, brown sugar, salt, and cinnamon in a medium bowl and set aside. Add the coconut oil and honey to a small saucepan. Heat over low/medium heat until warmed and the oil is completely liquidated, roughly 2 minutes.

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Place a baking mat or parchment paper on top of the baking sheet, making sure not to rub against it. After recommening the oven, heat it up to 375F. After baking the leftover granola for 3 to 5 minutes, spread it on the baking sheet. Granola is best stored in the pantry or a cabinet in the kitchen.

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Use a spatula to stir the granola on the pan. Allow to cool for 15 minutes. For chewy granola: While the granola is still slightly warm and soft, transfer to an airtight container or bag it in large resealable plastic bags. For crunchy granola: Allow granola to cool completely.

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Preheat the oven to 350ºF. 2. Place a layer of parchment paper on a large baking sheet.Add all of the ingredients on top and stir thoroughly. Spread the oats evenly on the parchment paper. 3. Bake the oats for about 8 minutes, stirring once, until they turn golden brown. 4.

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The dried fruits' quality decreases, too, as the oats absorb what little moisture they have. When stored properly at room temperature, fresh homemade granola can last for up to four weeks.