I've been making lots of granola batches lately, and for some reasons whenever I include raisins in the batch, after the granola is done baking, the raisins are rock hard. I'm looking for a nice, chewy consistency. I usually bake it at 300 degrees for about 40 minutes, in the middle rack, stirring it every 15-20 min. What am I doing wrong? And how do I get the raisins to stay nice and chewy?
Hi there! Create a Food52 account to save your favorite recipes, features, and Shop finds.
Join the party—there'll be cake.
Already have an account?Log In
Hey, you! Welcome back.
Don't have an account?Sign Up
Enter your email below and we'll send you instructions on how to reset your password
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)