Granola - how to reduce sugar I make a mean granola. It's full of inclusions (dried fruit, seeds, nuts) and oats, rice crisps, etc. I bind it all together with oil, sugar and honey. 

I want to reduce the sugar content of my granola, but when I do so, it turns more into a muesli where it's all kinda free-flowing instead of having irregular sized chunks/sheets that I can break up.

I understand why reducing sugar has this effect, but what else can I do to make and give me those larger binded pieces?
One good method that can help you get solid  results is grinding some of the oats in your recipe into oat flour.

Grinding the oats allows the starches in the oats to absorb liquids, which then swell and solidify when baked. This is the same way that all cookies and the like get their solidity, by starches that set.

My suggestion is to take a portion of the oats that you are using in the recipe and grind it in the food processor until it resembles coarse flour. After mixing together your wet ingredients (oil, sugar, honey), add  the oat flour and mix well before adding in your inclusions (whole oats, nuts, dried fruit, etc).

In addition, don't stir during baking, as this will allow the clusters to form better.

I personally make granola bars with this method, and they come out quite good.