Life’s too short for dry, dusty, flavorless supermarket granola.
Why This Recipe Works
Store-bought granola is often chock-full of pale oats and dried-out nuts and is underwhelming when it comes to dried fruit. We wanted to fix this by making our own granola at home, with large clusters and a crisp texture. The secret was to firmly pack the granola mixture into a rimmed baking sheet before baking. Once it was baked, we had a granola “bark” that we could break into crunchy clumps of any size. Coarsely chopped almonds and chopped raisins added a welcome crunch and sweetness—and we didn’t skimp on the amounts.
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