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11 Comments
Lise
June 23, 2016
I've been adding boiling water to my granola for a long time - never had an issue with sharp hard lumps: Mix oil (which you can cut down significantly with this method) sweetener (maple or honey) and 1 cup boiling water. Stir into granola mix. - THEN KNEAD! The more you knead the larger lumps you'll end up with, and they'll be perfectly crunchy but crumbly I promise.
Jean M.
June 22, 2016
I make granola ALL the time and have found this is the best 'trick' ever to having clumpy granola. I think it was a Cooks Illustrated suggestion a while back. Once you remove the sheet pan from the over, take a paper towel (spritz with a bit of vegetable spray) and press it over the top of the hot mixture. Press down on the towel (either using your hands or a pancake turner). Walk away and let the mixture cool to room temperature. Remove the paper towel and voila!!! The mixture is usually in one big clump that you can break apart and store. Works EVERY time!!!!!
Scott
March 12, 2018
Interesting idea! Maybe a Silpat would be better? Nonstick already, and no worry about it tearing or bits of towel sticking.
danielle_centoni
April 14, 2016
Great post! Thank you for proving that not all clumps are created equal. I'm a big-time granola maker/experimenter and I've learned that too much moisture can indeed create rocks. Sure, they're clumpy, but they're not "quality clumps."
Mrs B.
April 14, 2016
Quite an interesting discussion on this topic in the comments to this other article you wrote on this very subject https://food52.com/blog/8661-how-to-get-clumps-in-your-granola including the suggestion that the moisture level be increased - puzzling that you now think it's weird.
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