Tips for making "clustered" granola

I like granola and I've been experimenting for a while with making my own.

I've read quite a few recipes and I've come up with some combinations that I enjoy. (It's amazing how much sugar there is in most of the recipes out there).

The one problem I have is that I can't seem to make granola that "clusters" really well. Most recipes call for stirring the granola to ensure even browning, which just seems to break up clusters. I've stopped doing that and I get more clusters, but really not that much (maybe 25%).

Is there a trick to this that I'm missing? (and I'm really hoping that the answer isn't to cover it in corn syrup).

Thanks,
Michael

I'm a granola junkie, and I've been making it for a few years now. Clusters aren't easy, but one way to get "chunks" is to let the batch harden/cool in the pan without too much stirring around (after it's cooked). You'll get bigger chunks stuck together, but they'll break apart if you bash it around (in a container or Ziploc) too much.

Also, if you think about the "clusters" in store-bought, it's almost like they're pre-baked and added to the mix. That might be another solution.

Do you use flax seed meal or wheat germ in your recipe? Those ingredients might improve the cluster-ability.

I've also lowered the amount of oil and bumped up the amount of honey I use in the mix.

The in-pan cooling is something I haven't done, but it seems so obvious now that you've mentioned it. I've always immediately transferred to some holding vessel.

crrush wrote:Do you use flax seed meal or wheat germ in your recipe? Those ingredients might improve the cluster-ability.

I don't use those things, but I have some flax meal that I should try throwing in.

crrush wrote:I've also lowered the amount of oil and bumped up the amount of honey I use in the mix.

This is a good tip. A few of the recipes I've seen were very high on oil and sugar. The first time I made some, it actually tasted like it was coated in oil. I've been steadily decreasing the amount of oil since.

Best,
Michael

If you really want to blow out the flavor, use 2/3 honey and 1/3 cane syrup in whatever amount your recipe calls for. I've only made granola using "liquid" sugar (but god forbid, not corn syrup!), never granular sugar. I think that might help your cluster-factor.

I use less and less oil each time, although you can use too little.

I've also played with adding vanilla and almond flavorings, but they don't really stand out. I've tossed the finished granola with dried blueberries (dried cranberries are too big and stick in your teeth), and it's deelicious. I'm thinking of trying dried orange or lemon peel from The Spice House in the mix to tweak the flavor next time.

I also use TONS of nuts (almonds, cashews, pecans) and seeds (pumpkin, sunflower), and I've found that buying the bulk bags of nuts at Patel Bros. saves some $$$. But don't use walnuts. Too bitter.

crrush wrote:If you really want to blow out the flavor, use 2/3 honey and 1/3 cane syrup in whatever amount your recipe calls for. I've only made granola using "liquid" sugar (but god forbid, not corn syrup!), never granular sugar. I think that might help your cluster-factor.

I've been using a mixture of dark brown sugar and maple syrup. I'll try your method next.

crrush wrote:I've also played with adding vanilla and almond flavorings, but they don't really stand out. I've tossed the finished granola with dried blueberries (dried cranberries are too big and stick in your teeth), and it's deelicious. I'm thinking of trying dried orange or lemon peel from The Spice House in the mix to tweak the flavor next time.

I like to use a little bit of cinnamon: Enough so that it's just barely detectable, but not so much that it's all you taste.

As far as post mix-ins, my favorite is dried cherries.

Best,
Michael

EC: I've been making our granola for over a year. I can't directly answer your question because I don't get any clusters, but I don't care. As long as its crunchy I love it. My thoughts:
1. I use NO fat. Love the taste without, and can't see what I'm missing, unless it's texture.
2. My sweetner is a bit of brown sugar mixed in maple syrup. I think flavor maple syrup gives can't be beat.
3. I've added wheat germ (not flax seed), and while it adds a bit of nuttiness, it did not affect the texture much at all.
4. I always cool in the pan, but I get no clusters.

I always assumed that the added fat helped make clusters, but I guess I'm wrong.

Regards,
Jonah

Jonah wrote:I always assumed that the added fat helped make clusters, but I guess I'm wrong.

I assumed that it encourages browning.

I think most of the store bought kinds that have crunchy clusters do have lots of sugar, which give them the candy texture. The more naturally sweetened ones always seem softer and unclustered. I've tried recipes for granola bars with beaten egg whites in them, which helped to give a crunchy texture. You might try something like that if you want to keep the sugar level down. I've never been able to make clustery home made granola, but I also like to use very little sweetener. (Agave nectar works very nicely. It is sweeter than sugar, so you use less, and it doesn't mess with your blood sugar levels.)

I also looked online and saw usaweekend.com recommend adding some water and squeezing the oats together in your hand before baking them in the pan. maybe that, with enough oil/sugar would make crunchy clusters? There isn't too much sweetener in the recipe given.


Also, not sure but maybe quick-cooking oats would be more conducive to clustering and getting crunchy. ...on second look, the website that advises using water says they cluster better, but have a powdery texture and taste like raw starch.

Edit: Oh and one other recipe I saw said to tightly pack the granola right after you take it out of the oven, then break up when it cools, which causes clusters.
This recipe had a lot of sugar, though:

6 cups uncooked oats
1 cup shredded, sweetened coconut
1/4 cup whole wheat flour
1/4 cup wheat germ
1/2 cup powdered milk
2 Tbsp cinnamon
1 tsp powdered ginger
1 tsp cardamom
3/4 tsp. salt
2/3 cup light olive oil
3/4 cup dark corn syrup
1/4 cup honey
1/4 cup packed dark brown sugar
2 Tbsp. vanilla extract
1 Tbsp. coconut flavoring
1 tsp almond extract
1 Tbsp. walnut flavoring
1 Tbsp. maple extract
1 tsp orange extract

Don't cook your flax, you'll ruin the good oils in it. Grind it up and put it on top right before you eat it (you can't digest unground flax seed). Keep it in the fridge so it doesn't spoil.

bnowell724 wrote:This recipe had a lot of sugar, though:

...and a ridiculous number of ingredients.

That is an interesting tip to pack it together. Thanks.

Best,
Michael

I'm a veteran granola maker but I am pretty much a monogamist when it comes to the recipe. The one I use came out of Cooking Light of all places.

I think the key to clusters is to make a sticky syrup. The recipe I use calls for heating honey, oil, orange juice and vanilla on the stove top until combined. This is is then poured over the dry ingredients.

By heating it, it seems to decrease the viscosity of what would otherwise be a pretty thick syrup-like consistency (at least that's all I can assume as it gets increasingly easier to whisk it as it heats through). I think this helps the granola to adhere in clusters when it cools.

I get better coverage and some more clusters by upping the percentage of liquids to dry ingredients. This makes a nice sticky mess.

I then bake the hell out of it, turning (rather than mixing) a few times with a spatula to try to preserve some of the bonds that are forming.

I don't know what size clusters you are looking for, but I am happy with my results.

As stated above, I also press it as soon as it gets out of the ovem, and then let it cool. After baking on a cookie pan (stirring it every few min during baking) when it's done, I take another cookie sheet (same size sheet) and press the granola in the pan with the bottom of the other pan. When it cools, and you break it apart, you've got your clumps.