Notes
This granola recipe yields about 8-9 cups of granola.
Use a flat bottom ramekin: Once you spread the granola on the baking sheet, gently press on the granola with the bottom of a ramekin to make it compact. This might seem like an extra step, but doing so helps with getting those lovely clumpy granola pieces with every bite.
Let it cool on the counter: I know it is no fun to wait, but resist the urge to dig in. Let it cool for at least 30 minutes (until it comes to the room temperature) before breaking the chunks.
Be gentle as you break it into chunks: When ready to break it apart, use a large spatula to break it into chunks. I also recommend being gentle as you transfer it into a jar or another airtight container.
Incorporate the additional goodies after it is cooled: Once your granola is baked and cooled, break it into clusters and transfer to another bowl. Add in whatever else you want to add (dried fruit, superfoods, etc.) and give it a gentle toss.
Storing: This basic granola usually lasts about 5-7 days on the kitchen counter as long as it is stored in an airtight container. I usually store it in this glass jar (affiliate link), but any of your favorite containers would work. Keeping it in an airtight jar is the key to keeping your granola crunchy.
