One request that the hubster had was to make it more “chunky”. He likes granola clusters instead of just bits of oat flakes and other goodies. So, I took the liberty of tweaking your recipe and came up with a solution that works for us.

In a nutshell, I double your recipe using unsweetened coconut. Since the coconut tends to be dry, I add a lot more liquid. What liquid I use just depends on what I have on hand. A whole can of oconut cream works really well. ;o) And, we like the granola a tad sweeter than what the unsweetened coconut can impart, so more honey is stirred in, too. I don’t chop the walnuts that I toss in to give hubster more chunkiness. (is that even a word?) I’m an eyeballer with recipes, so, I’m just looking for enough wetness to make it hold together pretty nicely.

Then, I press it all into a parchment-covered sheet pan and bake VERY slowly at 250 degrees F. until it’s pretty dry…with no stirring (I’m guessing a dehydrator would give you the same result) Then I bump the temperature up to 350 and bake until golden.

When it’s cool enough to handle, I break it all up into hubster-sized chunks and store in big glass jars. We go through a couple batches of this stuff a week. I love that I can dump in whatever I happen to have in the pantry, homemade raisins, dried blueberries, flax seeds, sunflower seeds…YUM!

Hope this helps someone who likes chunky granola, too. ;o)

Blessings,

Michelle

Thanks so much!! Appreciate all the info you have on this site!

Debra

1. phytase recommendations are changing – I think Fallon now recommends wheat flour. Amanda Rose just came out and said no whey at all, just warm water, so what can you do?
2. it’s the pH of the liquid that makes a difference, so the amount of whey has to go with the amount of water. Most oatmeal uses 2 c. water per 1 c. oats, so that’s why it’s usually 2 Tbs. whey.

Hope that helps! Katie