I treasure granola for its subtle, sweet crunch and easy snackability.
Its one of my favorite toppings for yogurt or smoothie bowls, and the flavor options are endless.
My only beef with the stuff is getting the perfect consistency.
(I like clumpy, clustered granola.)
Figure out how to clumpify granola, of course.
Here are my tips to clump up any granola recipe youre using.
Granola recipes typically include oil and a liquid sweetener to make up the wet ingredients.
Every other ingredient is dry: oats, nuts, spices, seeds.
Try nut flours, oat flour, milled flax seeds, wheat bran, or germ.
The amount will differ slightly by the throw in of powdered ingredient you choose.
How to make seriously big clusters
The powdered ingredients will only go so far.
To make granola extra clumpy, bring in reinforcements.
Its the same technique I use inthis easy recipefor sugared nuts.
I use one tablespoon for every half cup of total wet ingredients.
Whisk the wet ingredients together thoroughly, especially if youre using fresh egg whites.
Add the dry ingredients and mix.
Dont worry, the bonds are still relatively fragile.
This isnt destroy-the-roof-of-your-mouth, Nature Valley levels of strength.
Every time you do this, some of the bonds will break.
Thats okay, but ensure to form new ones before you return the granola to the oven.
Cool first, then break.Once the granola has finished its cooking time and is well-browned, dont disturb it.
Let the granola cool as it is, in a pressed layer.
This allows the sugars and proteins a chance to set firmly and crisp up.
Apply a small amount of pressure to break the pieces into the size you want.
Toss your cooled granola clusters with dried fruit, and its ready to eat.
