As I mentioned a few weeks ago in the Bircher muesli post, this granola is a staple in our house, one treat my kids never tire of, a great healthy breakfast or after school snack.
Four Tips for Making Granola that Clumps
Large-Batch Granola
If you’re going through the process of making granola, I don’t think there’s any point in making anything other than a large batch. With that in mind, here’s one final tip:
Invest in a single large sheetpan: I love these 15x21x1-inch sheetpans. The below recipe yields nearly 3 quarts of granola. You can spread the granola over two standard sheet pans, but a single large sheetpan makes the process easier.
PS: Homemade muesli + Bircher muesli, another staple:
How to Make Large-Clump Granola
First, gather your ingredients. Combine rolled oats, almonds, millet, unsweetened coconut, sea salt, maple syrup, and oil (melted coconut oil or a neutral oil such as grapeseed) in a large bowl. Toss to combine. Spread onto a parchment-lined sheetpan. Bake until evenly and lightly golden. Let cool completely; then break into shards. Store in an airtight vessel at room temperature. 5 from 32 reviews Parchment paper sheets — can’t say enough about them. Save them and use them again and again — I fold mine up and stick them in a ziplock bag. The recipe halves well, too. See notes below the recipe for those proportions.
