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 ChristiEditor: Christi, here are a couple good places to start:
• How Can I Create Clusters In My Granola?
• How To Make Chunky Granola Clusters
Readers, what other advice do you have?
Related: Watch Out! Dangerously Addictive Olive Oil Granola
(Image: Faith Durand)