For vegan version, substitute honey with additional maple syrup or another liquid sweetener, noting texture and sweetness changes., To keep granola crunchy, press firmly into pan before baking, avoid stirring during baking, and cool completely before breaking apart., Mix-ins can include various nuts (walnuts, pecans, pistachios, macadamia nuts), dried fruits (craisins, dried apricots, dried pineapple, dates), and additions such as shredded coconut, chocolate chips, cocoa powder, pumpkin seeds, sunflower seeds, and chia seeds., Granola can be stored in an airtight container at room temperature for 1-2 weeks., If granola loses crunch, reheat in 300°F oven for 5-10 minutes to crisp it up again., For gluten-free version, use certified gluten-free rolled oats., Recipe can be doubled or halved; use larger or multiple pans for even cooking when doubling.