Page 8 - NATURE’S BASKET GRANOLA RECIPE

of sweetness, but you can reduce the honey and oil by as much as half

and still have excellent granola.
● Get as clumpy as you like. ​The internet is littered with tricks for clumpy
granola, but for a nice, simple chunks you need no special ingredients and

just a few steps. First, press the granola into an even layer before you put
it in the oven, then stir it only once halfway through cooking. For ​really

good clumps, press down on the finished granola before it cools and
avoid jostling it on the pan until cooled completely.

● Knowing when the granola is ready. ​Arguably the hardest part of
baking granola is knowing when the granola is ready. Using a low oven

temperature helps dry out the granola without over-baking it, but keep in
mind that the granola won’t be dry right out of the oven — it will dry as it
cools, so take it out of the oven when it looks lightly toasted and smells

like cooked honey. We’re going for a toasty smell here.
● Add dried fruit after baking. You can toast most nuts with the oats in

the oven, but dried fruit will burn on the pan, so be sure to add it after
baking.

Storing and Serving Homemade Granola