I made homemade granola recently, and although I increased the oats by 50%, the teaspoon of salt in the recipe proved to be way too much in the final product. It's inedible! Is there any way I can save 4 cups of granola rather than tossing it?
Sent by Jen
Editor: You could mix it with a new batch of less-salty granola to disperse some of the salty bits. Or what about using it like croutons to top a salad or for a savory element in an ice cream sundae?
Readers, what ideas do you have?
Related: How to Make Better Granola: 5 Helpful Tips
(Image: Megan Gordon)