I've been making my own granola lately, and I love it. I vary the recipe a bit from time to time, but I always seem to have the same issue: my granola gets stale pretty quickly.
I read somewhere online that storing the fridge is the way to go, but that seems counterintuitive since that makes bread more stale. Besides, store-bought granola (i.e. Bear Naked) can be open at room temp for much longer before going stale. Even when I don't add fruit, mine seems to get stale and soft, sticking together into a giant clump.
What can I change about my recipe to make it last longer? Cook more/less? More/less liquid ingredients? Different sugars?
Thanks for the help!
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