Whisk an egg white in a small cup until it is frothy and foamy.
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
1 batch homemade granola, not yet baked
1 egg white
Large baking pan, lined with baking parchment
Small bowl or ramekin
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.
• The granola in the photos is from Melissa Clark's recipe for Olive Oil Granola.
Related: How Can I Create Clusters In My Granola?
(Images: Faith Durand)