Bake low and slow at 325°F to crisp granola without burning., Press mixture firmly into pan for larger clusters and avoid excessive stirring during baking., Add nuts or seeds during the last 10–15 minutes of baking to toast or add after cooling for softer texture., Cool granola completely before storing to maintain crispness., Swap honey for maple syrup for a vegan version., Adjust pumpkin pie spice and cinnamon to taste for stronger or gentler fall flavor., Use fed sourdough starter for mild tang or discard for more pronounced sourdough flavor., Store granola in an airtight container in a cool, dry place for 1–2 weeks or freeze up to 3 months., To re-crisp frozen granola, warm in a 300°F oven for 5–10 minutes or use the microwave in short bursts.