Process hard nuts before softer nuts to avoid turning softer nuts into flour and preserve cluster texture., Avoid overprocessing to keep plenty of nut chunks and intact seeds for a crunchy bite., Mix wet ingredients in a bowl if preferred to avoid overprocessing; however, using the food processor saves washing a bowl., If you don’t have a food processor, finely chop nuts and seeds with a knife or use a strong blender. Texture will be slightly different but still delicious., Spread granola mixture evenly and thin (1/4 to 1/3 inch thick) for proper crispness; thicker layers won’t crisp well and uneven thickness can cause burnt edges., Cool granola fully after baking to allow it to crisp before breaking into clusters., Store cooled granola in airtight containers at room temperature for 3–4 weeks or freeze for up to 6 months., To refresh stored granola, warm in a 300°F (150°C) oven for 5–8 minutes, stirring once, then cool completely before storing or serving.