Published July 1, 1994.
For a chewy, crisp, and crumbly granola recipe, we made sure to stir the granola every five minutes so it browned evenly. As soon as it was done we turned it out of the pan to cool, to prevent over-browning.
Make sure not to toast the ingredients at too high a temperature -- you run the risk of scorching them. For clumpy granola, right after you remove the mixture from the oven, press it into a three-quarater-inch layer with even edges, then press a single layer of paper towels onto the surface. When the granola is cool, remove the towels. Remove the cereal in sections and place in an airtight contaianer. When ready to use, crumbe granola to desired chunkiness.
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