I would lower the temp some 200-210 range and don't stir it, to keep it together like peanut brittle. Turn the pan around in the oven instead of stirring it. You might want to use 2 square pans so you can spin them a 1/4 turn each time. But I think if you used a jelly roll pan and did a 180 every so often that would work out well also.Originally posted by Erik G:
Like always Kevin, thank you. This seems like it will produce loose granola, similar to the consistency of cereal granola. Can you please recommend what I should do to make clusters or granola that stick together. Hopefully it won't involve increasing the sugar content, as I am trying to make this as healthy as possible.
Erik