Guest guest Posted May 14, 2007 Report Share Posted May 14, 2007 I'm trying to make a no-oil granola. How do you make it chunky and not just loose and flaky? The recipe someone gave me had diced apple in it, but that seems like it would shorten the shelf life considerably. Another recipe had no liquid except agave nectar (or maple syrup), but it wasn't enough to really stick it together. What should granola look like before it is baked? How 'wet' should it be, if at all? Is there a ratio of dry items to wet items? Thanks for your help,April Quote Link to comment Share on other sites More sharing options...
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