Too-chewy granola

The home-made granola I baked is now cooled but still chewy, rather than crunchy. I'd like to bake it again to dry it out. Any thoughts - good idea, bad idea? BTW, it is delicious - a recipe I saw in the NY Times

  • Posted by: DebJ
  • July 19, 2017
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foofaraw July 20, 2017
If it is already on the brownness level you want, I'd bake it in thin layer at ~200F for 30min-1hr, and just check it every 15 minutes. That'll take the leftover moisture out.
*You can crispen stale chips and crackers this way too.
PieceOfLayerCake July 19, 2017
Since the NYT wants me to subscribe to view its recipes I'll have to infer....When I make granola, I cook it until its deeply golden brown, but not burnt. This usually requires a lot of tasting (not such a bad gig). You're essentially producing flavor and drying it out. To do this effectively, one shouldn't crowd the pan. A single layer I suggest you bake it again...but try dividing it onto two sheet pans. After you bake it, leave it completely uncovered until its completely cooled. I then store it in a loosely covered canister. It won't stale if you eat it quickly.
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