In my battered yet beloved recipe notebook, where I’ve been keeping track of borrowed and invented recipes for over twenty years, there are several entries for granola. Clearly it’s a thing for me, but I had never found the one. After years of experimenting with granolas that were too sticky, too oily, too dry and just not good enough, I finally hit on this one. It’s so easy and turns out crisp and sweet but not gooey (just right!). It’s wonderful with plain yogurt, milk or almond milk, but I also pack it as is for an on-the-go snack. This is also my go-to hostess gift, packed into a mason jar and tied with a little ribbon. I’ve included weights here because I find weighing speeds up the prep.