In the same spirit as our (Not)Recipes app, Liz's photos come with instructional, inspirational captions detailing how she arrived at the delicious-looking food you're trying desperately (hopelessly) to zoom in on.
Case in point: Granola bark. Observe:
For all of you out there who like your granola as chunky and clumpy and crunchy as it gets—so that you're eating cluster upon cluster, with no unhinged oats or seeds to pity—granola bark (a.k.a. granola brittle) is your answer.
Her findings on clumpy granola are, reassuringly, the same as ours: What's most important to leave your granola be (minimal stirring) while it's in the oven and while it cools. An egg white helps, but isn't necessary.
Are you a clumpy granola person, or would you prefer that your cereal run through your fingers like sand? Argue your case in the comments.