Some people, like me, like big chunks of cereal. Here are my tips for getting the best loaf. The oats should be slightly crowded in the pan so that they stick together, but not so crowded that they cannot be chunks toasted evenly. We recommend using a plain half-sheet pan for this granola recipe—it’s the perfect size and has hemmed edges so the cereal doesn’t fall overboard.
Be sure to line the pan with parchment so the sweetener sticks to the oatmeal and not to the pan.
Stir the mixture halfway through cooking time, then gently press the granola with the back of a spatula to maximize clumps. Then put the pan back in the oven to finish baking.
Do not overcook the muesli. Bake as directed until slightly golden on top. It may not look ready yet, but it will be crispy as it cools. Baking granola seems to break the sugar bonds.
Finally, let the muesli cool completely before chopping. I covered it and left it in the pot overnight.
Even with all these techniques, I still end up with batches of cereal that aren’t as lumpy as others for reasons I don’t understand. But always delicious.
Use as a Dessert Topping – Add granola to fruit salads, ice creams, or smoothie bowls for an extra layer of texture and taste.
Don’t Stir Too Much – Stirring once midway through baking is enough. Over-stirring can break the clusters apart before they form.
Press Firmly Before and After Baking – Before placing the pan in the oven, use a spatula or the back of a spoon to press the granola mixture down into an even layer. After baking, do the same while it’s still warm to encourage clumping.
