"As a healthy snack or a topping for tomorrow morning's yogurt, granola has a range of uses. One thing about buying store-bought granola is that you don't have control over the ingredients, sugar levels, and preservatives that keep it fresh in that plastic bag. A workaround is to make your own granola, but it hinges on the right type of oats. And rolled oats are the best option."
"The reason why rolled oats are supreme for homemade granola is all about texture. When rolled oats are baked, it will retain their shape and are crunchy out of the oven. It also works with overnight oats to withstand the yogurt or buttermilk that goes into the batch. Meanwhile, you should avoid instant or steel-cut oats, because they won't obtain the same crunch factor when mixed with other ingredients like pumpkin seeds, nuts, or honey. The granola might even turn out soggy with these varieties."
Granola functions as a versatile snack or yogurt topping, and commercial varieties often contain uncontrolled ingredients, added sugars, and preservatives. Homemade granola depends on the choice of oats, with rolled (old-fashioned) oats offering superior texture by retaining shape and becoming crunchy when baked. Rolled oats also hold up in overnight oats when combined with yogurt or buttermilk. Instant and steel-cut oats lack the same crunch and can produce soggy granola. Jumbo rolled oats, Scottish oats, and certified gluten-free oats are acceptable alternatives. Suggested recipes include crunchy nut granola and baked apple chip granola.
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