What can I do about overly salty granola?
Disclosure: My question is NOT about Nekisia Davis' Olive Oil & Maple Granola recipe. It's about making granola without a recipe, and screwing it up. I was adapting Eleven Madison Park Granola. It calls for 1 Tbsp kosher salt for a 6 cup recipe. I kid you not. I've always cut back on the salt, but today I was making a triple batch so I put in a whole Tbsp. Now I have 18 cups of salty granola. Any suggestions?