So I made granola bars, but they turned out too dry. What can I add as moisture/a binding agent?
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
Amanda is a co-founder of Food52.
What kind of fat is in your recipe?
Sam is a trusted home cook.
Peanut, or almond butter and Honey for sure. Maybe applesauce. Figs, raisins, apricots, Any dried fruit that's not completely dry. 'tho I haven't tried it..you could soak the oats in a bit of honey water beforehand.
@amanda Butter. The problem was that I forgot to melt it beforehand, & added it softened to the oats.
@Sam Should I just crumble the bars, re-mix, & re-bake?
When you say "granola bars," is it a synonym for "health food"? If it is, read no further.
Go here: http://en.wikibooks.org... Follow the recipe for Fudge Caramel, cooking it to 240-245 degrees F. Allow it to cool slightly. Butter a piece of parchment and use it to line an 8"x8" pan. Pour six cups of granola into a mixing bowl. Drizzle a cup of caramel over it and stir, adding additional caramel by small spoonfuls until all the granola is covered. Press the mixture into the pan and allow to cool. Cut into bars while still pliable, wrap in parchment and store at room temperature practically indefinitely.
Or use melted butter and marshmallows.
I make my own granola using oatmeal, wheat germ, sunflower seeds, coconut, almonds or pecans, raisins and dried cranberries with corn oil and honey or brown sugar as the binder.
I'd just start over if you going for bars.
But you can save the dried bars. Smash them up in a ziplock, store in the freezer and use as a crunchy topping for yogurt or ice cream, cooked oats, popcorn balls, rice crispy treats etc..etc.. The dryness would work with you there.
Use a combination of binding agents for the best results. Definitely start over.
For the softest bars, I go by the rule of Three, one part liquid sweetener, one part nut butter, one part fat. You'll need to use a liquid sweetener (honey, brown rice syrup, golden syrup, maple syrup. Corn syrup would work, I don't like using it because it has no taste). I generally use almond butter, cashew or hazelnut if I can find it. Macademia could be great, too. Then, fat. I recommend either melted butter or melted coconut oil.
Please enter a valid email address.
Well played. You deserve a cookie.
Make This Spinach Pasta Now
Check Out the Best of Our Shop
A Fresh Way to Pop the Question
Bottle Grinders, Back in Stock
Captcha must be verfied
Already have an account?
Don't have an account?
Please check your email for instructions on how to reset your password
Successfully logged out
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)
Thanks! We'll email you when it's available again.