The key in making perfect granola is to bake it as long as possible without burning. The longer it bakes, the crunchier your granola will be. To achieve a well-browned granola without burning it, be sure to rotate your pan half-way through baking, removing the pan from the oven and running a metal spatula beneath the granola before returning it to the oven. This simple granola also makes a wonderful topping for cobblers and parfaits.

Makes about 4½ cups