Here are my tips for achieving maximum clumps with your homemade granola.
- Don't spread the mixture too thin when baking. I use a half sheet pan for this recipe which may seem small to you but having the granola a little thicker in the pan will help it clump.
- Press down just a little in the pan when baking. Don't press down firmly or it will be one giant clump. Not a problem if this does happen, just break it up or cut into bars.
- Use Brown Rice Syrup for your sweetener. You may have never used this ingredient but I urge you to give it a try. For medium clumping use maple syrup, for low clumping use honey.
This is a basic recipe, you can customize it using different nuts or seeds, dried fruit, or adding optional ingredients. Today I used some pine nuts, chopped pecans, and Craisons®.
- 4 cups rolled oats
- 1 1/2 cups raw nuts and/or seeds
- 2/3 cup dried fruit (chop large fruits)
- 1/4 teaspoon cinnamon
- 1 teaspoon salt (can reduce to 3/4 teaspoon)
- 1/2 cup melted coconut oil
- 1/2 cup brown rice syrup
- 1 teaspoon vanilla extract
- Optional ingredients include 1/2 cup coconut or chocolate chips)
- Half sheet pan
- Parchment paper
- Preheat oven to 350°.
- Line a half sheet pan with parchment paper.
- Mix oats, nuts and seeds, dried fruit, cinnamon, and salt.
- In separate bowl combine melted coconut oil, brown rice syrup, and vanilla extract.
- Pour the syrup mixture into the oat mixture and mix very well. Make sure all dry ingredients are coated.
- Spread mixture onto the lined sheet pan and bake about 20 - 24 minutes. Stir mixture half way through baking.