What would keep my granola from 'clumping?'

[Tracy in Ky]

It tastes wonderful, but it is very loose-not clumped up like I hoped it would be. Any ideas?

[Mrs Mungo]

Do you bake it? I use honey in mine and bake it, it's clumpy.

[Tracy in Ky]

Do you bake it? I use honey in mine and bake it, it's clumpy.

I did bake it, and I did use honey. However, I used brown sugar also. Maybe I should use all honey. I also wonder if I used too much butter. I tweaked the recipe, and I may have ended up with too much butter. That may have affected the clumpiness.

Did I mention it is delicious? lol

[Once]

Hi

Just a thought here. Once a brilliant friend taught me to make Granola bars (the crunchy type not the chewy type) by adding egg white and forming bars and baking a second time. It was two egg whites to about 6 cups finished granola. Stir it up and bake at 350 for 15 mins.

It makes bars but mine were always so easy to crack up into smaller bits that I always had peices in the container at the end. It makes the "granola" alittle more crunchie but still tastes great.

Maybe this will help.

[PariSarah]

The honey should be providing enough. If not, add some maple syrup, juice concentrate, or even just water.

When you dump it out onto the cookie sheet to bake/dry, take your hand and clump bunches of it together. And then don't stir too much.

[Tracy in Ky]

Thanks so much!

[*anj*]

Yes, a little more moisture, plus I switched from wheat germ to whole wheat flour, and that helped also. And it helps if you can avoid stirring it too much while it bakes. Better to try to keep it in one piece as much as possible, and then let it cool that way. Break it up by hand when you're ready to store it.

[Dana in OR]

but I love it anyhow. I think I stir it too much but I want it to brown evenly. The clumping is not too important to me, I just love the way it comes out. I think the recommendations to add egg white may be the way to go if you want clumps.