What is the fuzz on my homemade granola?
I made a double batch of my homemade granola and this morning I notice that the top of the granola was all fuzzy. I keep it in an airtight container. Does any one know what would cause it?
Best Answer
Did you put the granola away while it was still warm? The inside of the container may have collected moisture while the granola cooled to room temperature, causing mold to form.
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Can granola get moldy?
Most granolas contain a bit of oil, which might go rancid after prolonged storage. Therefore, if yours smells like old paint or rancid oil, it's best to let it go. Is moldy. If water gets into the package, granola might grow mold.How do you know if granola is bad?
How to Tell if Granola Is Bad? Throw out granola that's infested by pantry bugs, moldy, smells funny (moldy, rancid, or paint-like), or tastes off. Either of these alone is a good enough reason to discard the bag and open a new one.Does homemade granola go bad?
Granola does not go bad quickly. Even under worst conditions \u2013 when it has been stored in open jars in a humid and temperate climate \u2013 granola will remain good to eat for many days.How do you fix sticky granola?
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 \u2014 essentially re-baking it. You'll want to be sure to avoid piling up the granola, so if you've got a lot, it's best to grab a second baking sheet.Easy and Healthy Homemade Granola Recipe
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Answer 2
Toss the granola and sterilize or recycle the jar. Molds are from the fungi family and it is likely the spores either survived the baking process (you need heat to kill but too much burns the granola) or your batch got infected afterwards (the useful hands comment, or an opened or unclean container).
If doubling up the recipe gave less room on the baking sheets to spread out the batch that might be part of the problem. Make smaller batches and consume faster. If you are using a recipe and making substitutions the new items you are adding might be creating the problem. Many of the food preservation techniques for fighting bacteria (low pH, moisture, temperature and high salt or sugar) don't work for fighting molds.
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