Yields 8 cups (approx.) granola. Adapted from Against All Grain.
Don't have a dehydrator? Use the oven.
A dehydrator will make a superior granola since the lower temperature allows the nuts to maintain much of their nutritional value.
Heating in the oven will destroy some of the nutrients, but it is still a method you can use if you don't currently own a dehydrator (although I highly recommend you try to get one in the future. They are so useful!).
To dry in the oven, preheat to 170 degrees Fahrenheit.
Place granola on trays lined with parchment paper.
Make sure the granola is in a thin layer and not piled high.
Put trays in oven and leave the oven door propped open a crack to let the moisture out.
Bake for 2 hours, then stir with a wooden spoon and bake for another hour.
Turn the oven off and close the door all the way.
Let dry for one more hour.
Soaked Maple-Nut Granola https://traditionalcookingschool.com/food-preparation/recipes/soaked-maple-nut-granola/