I am the sole granola eater in my house, which suits me just fine. (All mine!) But toward the end of eating my way through a big batch, I find that the granola can start to lose its crisp and get a little stale. A quick spin in the microwave helps take care of that.
Microwaving heats up the oils absorbed by the granola and re-toasts the nuts and grains. I usually place the few spoonfuls I'll be eating that morning into a ramekin and give it about 10 seconds on HIGH. That's just enough to crisp up the granola without scorching. If you're re-crisping a larger batch for several people, spread it out on a plate and microwave in 10 second bursts until it's crispy again.
This is really just a temporary solution. If you let the re-crisped granola sit out for too long, it goes back to its limp and stale state. This is why I find it's best to microwave just what I'm going to eat for breakfast. If you have a toaster oven, re-toasting on the toaster tray for a minute or two would also do the job quite nicely.
Related: Kitchen Shortcut: How to Toast Nuts in the Microwave
(Image: Emma Christensen)
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Love it! I make a lot of granola--all mine as well!--and find that when I use honey as the sweetener it doesn't stay very crisp. Something about honey being hydrophilic (I think that's the word for attracting moisture). Nice to know that I can have crisp granola AND honey it it, too! Thanks.
Good tip to know--I also like the sound of warm granola for the winter breakfasts!
I am also the lone granola eater at home, and make pretty big batches at a time. I just freeze most of it--in jars or freezer zip bags--and then just decant a couple days' worth at a time into my room-temperature jar.
(Sorry, and also meant to add that I've never had granola go stale on me when it's stored in the freezer.)
oh this is perfect, I'll have to try this! and I suspect that this phenomenon of "so much granola that I cannot eat it all in time" is the direct result of all the recent granola-crazed posts. :)
Leaving the dried fruits out (if you mix any in after baking) definitely extends the shelf life of my particular granola recipe, which I've never noticed to have a crispness problem since I started adding the dried fruit only when I eat it.
I store my homemade granola in the freezer too. I put about two cups in each zip top freezer bag and pull it out as need.