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.
A photo posted by Elisabeth Prueitt (@lizprueitt_tartine) on
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.
Liz uses a few easy tricks to bake the granola as one crisp sheet:
She forms a giant granola plane by pressing the mixture down with a half-sheet pan or heavy frying pan rather than distributing it evenly with a spoon.
She releases steam (that is, moisture) from the oven 2 to 3 times during baking.
And she allows the baked granola to cool completely before cracking it into pieces (it won't crisp up until it's cool).
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.
More granola bark and brittle from around the web:
Anson Mills' Granola Bark: This recipe calls for stone cut oats, which get mixed with the other dry ingredients, moistened with oil and honey, pressed into a sheet pan, and then refrigerated overnight (!) before being baked low and slow: 250° F for an hour and a half.
A (former) student of English, a lover of raisins, a user of comma splices. My spirit animal is an eggplant. I'm probably the person who picked all of the cookie dough out of the cookie dough ice cream. For that, I'm sorry.