This granola is extremely crispy, full of clumps, and just a little sweet. It's vegan if you substitute for the buttermilk, gluten-free if you're careful about the source of your oats, and just generally very tasty. This recipe started out as a way to use up overripe bananas, leftover buttermilk, and a jar of chia seeds, but I've been making a batch of it every week for a few months now and I'm not tired of it yet! Toasted pepitas are among my favorite things to eat, so although you can substitute for most of the ingredients here if you have other preferences, I do recommend keeping those in the mix. <br /> <br />Two tips: first, carefully tilted and angled parchment can make a great funnel for pouring granola into a container. Second, parchment can be reused: once I've put away the granola I just fold up the parchment and save it for next week's batch. It can handle multiple reuses! Not infinite, of course; you'll be able to tell when it's getting too ragged, but it's certainly good for a few batches.

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