Q: I have recently started making my family's granola and am head over heels for Melissa Clark's recipe from In the Kitchen with a Good Appetite for olive oil granola. I make a fresh batch of granola almost every two weeks, and it's great! But I don't get the lovely crunchy clumps like in storebought granolas — any tips?
Sent by Christi
Editor: Christi, here are a couple good places to start:
Readers, what other advice do you have?
(Image: Faith Durand)