It’ll always be better than store-bought.
You'll need to stir the granola halfway through the baking process, which is where a spatula with a large flipper shape comes in handy. You want something that quickly and easily rotates granola in the tray so all the components brown evenly and don't fall out of the pan and into the bottom of the oven.Any dried fruit—raisins, cranberries, cherries, etc.
—has to be tossed into the mix after the granola has come out of the oven. If you add them in before baking, they'll dry out even more. While the granola is cooling, I like to add yellow raisins and, occasionally, golden-brown coconut flakes.Storing your granola in a plastic container is a fine solution if you made such a small batch that you'll finish it in a few days, but to ensure that your bounty doesn't go stale, store it in glass containers, like Mason jars.
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