Granola is hands down one of my favorite snacks. I can eat it by the handful, but I’m also pretty partial to topping off a bowl yogurt with it or mixing it in with some milk for a cereal. Making granola at home was a revolutionary idea at first, but now that I’ve realized it’s cheaper than store bought versions, makes my house smell amazing while baking, and that I can customize my flavors, I’ve been whipping up homemade batches ever since.
The trick to a crunchy granola is to not over crowd the baking sheet. Granola should be baked in a single layer so that steam doesn’t get trapped in between the oats making it soft. Also, let it cool entirely on the pan; moving it too early into a container can also cause this same softening effect. Read More
