Count my family amount those who prefer a free-flowing, non-clumpy, non-sticky granola. In that case, I find it best to use a combination of maple syrup and white sugar, rather than honey, and to cook the syrup ahead of tossing it with the oats, making sure to boil for at least 5 minutes. Every flake of oats is covered in sweet deliciousness.
Another thing I did to save money today was to turn 5# of underwhelming, slightly mushy Gala apples into apple "crisp". They were on sale at Aldi last week, but just weren't good. I peeled them and cut them into chunks before topping them with a mixture of brown sugar, flour, butter, and cinnamon. Call me odd, but I prefer an apple "crumble", which doesn't have oats, versus a traditional oat based "crisp", although recipes for both often call for oats these days, with the term "crumble" falling out of favor, at least around here.