How to make Chunky Granola

(1) How To Make Better Granola, 5 Tips & Tricks

(2) How To Make Chunky Granola Clusters

I have been making granola nearly every week, since my husband loves it and it makes great gifts for friends and family. But I've been slightly perplexed, until now, as to how to get the granola to clump up. I love chunky, clumpy sheets of granola that hold together until you chop them up. I finally found two significant elements, however, that will help you get deliciously clustered granola!

What You Need

Ingredients
1 batch homemade granola, not yet baked
1 egg white

Equipment
Large baking pan, lined with baking parchment
Small bowl or ramekin
Whisk

Instructions

1. Mix your batch of granola. (We really like this recipe!)

2. Whisk an egg white in a small cup until it is frothy and foamy.

3. Stir the egg white into the granola. Spread the granola out in an even layer on your prepared baking sheet, and bake the granola according to the instructions in your recipe.

4. Take the granola out of the oven and let it cool COMPLETELY, preferably overnight, uncovered. When it cools completely it will be clumpy. If you pour it off the baking sheet while still hot it will break up into loose granola and not get the chance to clump up.

5. When the granola is completely cool, break up into clumpy chunks, and transfer to an airtight container for storage.

Additional Notes:

• The granola in the photos is from Melissa Clark's recipe for Olive Oil Granola.

SOURCE OF THIS ARTICLE: the kitchn

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For every 6 cups or so of oat mix, whisk together 1/4 cup of canola or olive oil, 1/4 cup brown sugar, and 1/4 cup honey in a small bowl.

Toss this syrup together with the oat mix, spread it out on a sheet pan, and bake at 300° for 45-60 minutes, until the mix is crispy.

Stir occasionally, but delicately - you don't want to break up the granola too much, after all!

We've also noticed that clumpier granola seems to have a higher percentage of oats to other ingredients. Oats stick to each other much easier and more firmly than they do with other, heavier ingredients. If it seems like your mix doesn't have a lot of oats, try adding another cup or two of rolled oats before cooking.

SOURCE: How Can I Create Clusters In My Granola?

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Yield: about 8 cups

1 lb. (450g) quick oats*
3 cups (750ml/about 300g) coarsely chopped raw nuts and/or seeds (I usually use a mixture of almonds, hazelnuts and pumpkin seeds, but use whatever tickles your fancy)
1 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/2 teaspoon ground mace (or nutmeg)
1 cup, packed (200g) dark brown sugar
1/2 cup (115g/1 stick) unsalted butter
1/3 cup (80ml) water
1/2 teaspoon fine sea salt
2 teaspoons vanilla extract
dried fruit, at your discretion

*if you're not familiar with the difference between quick and regular (also called 'old fashioned') rolled oats, take a look at the pictures here

Preheat the oven to 300F/150C. In a food processor, coffee grinder or blender, grindhalf the oats to a fine powder. In a large bowl, combine the whole oats, ground oats, nuts, seeds and spices. In a microwave-safe bowl (or in a saucepan over medium heat), combine the brown sugar, butter and water and heat just until the butter has melted and the mixture is bubbly. Stir the mixture together until smooth, then stir in the salt and vanilla. Pour this mixture over the oats and nuts, stirring well to coat (I usually do this with my hands). It should be uniformly moist - stir in another tablespoon or two of water if it isn't. Let stand for about ten minutes.

Spread the mixture out on a large baking sheet, separating it into irregular clumps with your fingers, and allowing space between the clumps for the hot air to circulate. Slide into the middle of the oven and bake for 25-30 minutes, or until the top is golden brown. Remove from the oven and stir, gently breaking up the mixture into small-to-medium sized clumps. Return to the oven and bake another 15 minutes or so before stirring again. Repeat the bake-and-stir until the mixture is a uniform golden brown and completely dry; this usually takes 1-1 1/2 hours. Cool completely, then stir in any dried fruit you want to use.

Store in a covered container at room temperature. Serve with milk or plain yogurt and fresh fruit as desired.

SOURCE: http://www.travelerslunchbox.com/journal/2007/6/9/the-lip-ladys-secret-granola.html