In all my years of baking, I don’t think there’s any one food I’ve tinkered with more than granola. Actually, that’s a lie. Let me try again. Besides chocolate chip cookies, there's no food I've tinkered with more than granola. But granola! The goal: delicious, crunchy yet chunky enough to eat on its own, and not just dessert masquerading as a healthy snack. Doesn’t sound too hard. But… the best tasting is inevitably the worst for you (not to name names...Panera copycat recipe). Consistency should not be a trail mix of sugared oats and nuts and fruit. There should be chunks you can hold without crumbling. So, when I stumbled upon a granola so good the restaurant sends guests home with their own little prepackaged personal sized portion, I had to give it a try. And to document my trials so when I inevitably forget the recipe, I'm writing this post so it’s here waiting and ready. (And maybe, you, too, have been seeking that perfect granola recipe??)