Is it really necessary to boil the liquids before adding to the oats/nuts and baking? What does this accomplish? What's your ideal oven temperature? How thin/thick do you lay out the granola on a cookie sheet and does it make a difference in the crunchiness/texture? I'm using whole oats which seem like the best option (vs. quick cooking, for example). Does anyone use anything else? What is the purpose of adding powered milk as some recipes call for? Etc, etc, etc.
Please share ANY tips / explanations for mastering the art of GREAT granola. Thanks!