These crisp bites can be a satisfying snack, a sweet, or, in the case of granola, a meal. Because they employ plenty of fiber-rich whole grains and nuts, they leave you pleasantly full. And since their ingredients have smart ratios of sugar to salt, they hit the sweet spot every time.
Fast and foolproof, these granolas, seasoned nuts and seeds, and crackers come together quickly and last a long time. These pointers make them even easier:
All the recipes call for lining the pan with parchment paper to make cleanup simple. Plus, you can use the parchment to transfer the mixes quickly and easily. Fold up the edge of one short and the two long sides, carefully pick up the sheet, and pour the mix through the tunneled open end into an airtight container.
Make sure all the dry pieces are coated evenly with the liquid mixture. It may be only a thin sheen, but the pieces shouldn’t be naked in spots.
Chances of burning are slim but not nonexistent. Check the corners and bottoms especially to look for overcooked bits. If there are any, stir them into the paler parts of the mix.
These crisp as they cool. If you seal the granola, nuts, or crackers before they’ve cooled completely, they’ll steam in the container and end up soggy and stale tasting. It’s better to leave a pan you’ve baked late at night uncovered to cool until morning than it is to put the mix away when it is still warm.
If it’s humid, store the granola or nuts in the refrigerator. If you like to eat granola with dried fruit, add it when you’re serving. If you stir it into the granola and store it together, you’ll end up with chewy oats and soft nuts.