Granola is my favorite go-to snack or pre-workout breakfast. I love topping smoothie bowls or oatmeal with it, but most of the time I have it as is with a cup of tea or coffee. That’s why I make sure I always bake the granola into chunks and not broken up like a cereal. The trick is to press firmly down on the granola mix after placing it on the baking sheet, and not stirring or flipping half-way through. Also the ratio of wet to dry ingredients would be higher.

This recipe has a little more salt than my other granola recipes, which gives it an addictive salty sweet taste.

The instructions below explains how to bake the granola in the oven. However if you have a dehydrator, use it please! The granola tastes even better. Only after trying dehydrated granola did I notice a bitter taste in the baked one. It wasn’t noticeable at all until I compared it to the dehydrated. About 8-10 hours in the dehydrator should be enough to get your granola nice and crispy.