iamchum/robs.kitchen_recipe_dataset huggingface dataset:
BA's Best Apple Cider Doughnuts

Ingredients:
2 (3-inch) cinnamon sticks
3 cups apple cider
1/2 cup apple butter
1/2 cup buttermilk
2 teaspoons vanilla extract
1 tablespoon plus 2 teaspoons baking powder
1 teaspoon kosher salt
1/4 teaspoon baking soda
1/4 teaspoon freshly grated nutmeg
3 1/2 cups all-purpose flour, plus more for dusting
1 tablespoon plus 1 teaspoon ground cinnamon, divided
6 tablespoons unsalted butter, room temperature
1/4 cup (packed) light brown sugar
1 1/4 cups granulated sugar
2 large eggs
Vegetable oil (for frying; about 4 cups)
A 3 1/4-inch-diameter cutter
1 1/4-inch-diameter cutter
deep-fry thermometer

Instructions:
Bring cinnamon sticks and apple cider to a boil in a large skillet over medium-high heat and cook until liquid is thick, syrupy, and reduced to about 1/3 cup, 20–30 minutes. Scrape into a medium bowl and whisk in apple butter, buttermilk, and vanilla until incorporated; set aside.
Whisk baking powder, salt, baking soda, nutmeg, 3 1/2 cups flour, and 1 tsp. ground cinnamon in a medium bowl. Using an electric mixer on medium-high speed, beat butter, brown sugar, and 1/4 cup granulated sugar in a large bowl until light and fluffy, about 4 minutes. Add eggs one at a time, beating until well blended after each addition. Reduce mixer speed to low and add dry ingredients in 2 additions, alternating with cider mixture in 2 additions, starting with dry ingredients and ending with cider mixture (dough will be very soft and sticky).
Scrape dough onto a parchment lined-rimmed baking sheet thoroughly dusted with flour (about 1/3 cup). Dust hands and top of dough with more flour, then gently pat dough to 3/4" thick. Dust with more flour and tightly cover with plastic wrap; chill dough at least 3 hours.
Whisk remaining 1 cup granulated sugar and 1 Tbsp. cinnamon in a small bowl until no lumps remain.
Working on baking sheet, punch out as many rounds as you can with 3 1/4" cutter, then use 1 1/4" cutter to punch out center of each round. Gather doughnut scraps, reserving holes, and gently re-roll without overworking dough; repeat until all dough has been used (you should have 18 doughnuts).
Set a wire rack inside a paper towel-lined rimmed baking sheet. Fit a large pot with deep-fry thermometer and pour in oil to a depth of 3". Heat over medium-high until thermometer registers 350°F. Working in batches, fry doughnuts until deep golden brown, about 3 minutes per side. Transfer to prepared rack and let cool slightly. Fry doughnut holes until deep golden brown, about 2 minutes per side. Transfer to prepared rack and let cool slightly. Toss warm doughnuts and doughnut holes in cinnamon sugar.
Dough can be made 1 day ahead; cover and chill.
Fish Milanese with Cucumber Ceviche

Ingredients:
4 cups cilantro
1 1-inch piece ginger, peeled, finely grated
1/2 cup neutral oil (such as sunflower or canola)
3 tablespoons fresh lime juice
4 cups panko (Japanese breadcrumbs)
4 large egg yolks
2 cups buttermilk
1 cup cornstarch
4 skinless, boneless gray sole or flounder fillets (about 1 1/2 pounds total)
3 medium Persian cucumbers, cut into small pieces
1 medium fennel bulb, cut into small pieces
1/2 small red onion, very thinly sliced
1/2 serrano chile
thinly sliced

Instructions:
Cook cilantro in a medium pot of boiling salted water until wilted, about 20 seconds. Drain and transfer cilantro to a bowl of ice water. Swish around in water to cool. Drain, then squeeze excess liquid from herbs with your hands.
Purée cilantro, ginger, and 2 Tbsp. water in a blender until almost smooth. With motor running, gradually stream in oil and blend until smooth. Strain cilantro oil through a fine-mesh sieve into a small bowl; discard any solids. Mix lime juice into oil and season with salt.
Cilantro oil (without lime juice and salt) can be made 1 day ahead. Cover and chill. Bring to room temperature before adding lime juice and salt.
Process panko in a food processor until very finely ground (it will only take 45–60 seconds). Transfer to a shallow bowl. Place egg yolks in another shallow bowl and whisk in buttermilk. Place cornstarch in a third shallow bowl. Line a rimmed baking sheet with paper towels and set a wire rack inside.
Working with 1 fillet at a time, season with kosher salt on both sides and dredge in cornstarch, shaking off excess. Dip in egg mixture, letting excess drip back into bowl, then coat in panko, pressing to adhere before shaking off excess. Repeat steps to make a second coating. Place on a rimmed baking sheet. Repeat with remaining fillets.
Pour oil into a large heavy skillet, preferably cast iron, to come 1" up sides. Heat oil over medium-high until an instant-read thermometer registers 350°F–365°F (Don’t let the tip of the thermometer touch the bottom of the skillet). Carefully lower a fillet along the side of skillet closest to you and let slide away from you into oil. Carefully swirl oil in skillet and cook fish just until golden on the bottom, about 2 minutes. Using a fish spatula or slotted spoon, carefully turn fish over and cook until golden on the other side, about 2 minutes. Transfer fish to wire rack in prepared baking sheet and season with sea salt while still hot. Repeat with remaining fillets.
Toss cucumbers, fennel, onion, chile, cilantro oil, and a pinch of kosher salt in a medium bowl and top with some cilantro.
Serve fish with cucumber ceviche and lime wedges.
Roasted Vegetables Antipasto Plate

Ingredients:
1 2-ounce tin oil-packed anchovies
7 tablespoons olive oil, divided, plus more for serving
1 2-pound head of cauliflower, cut into large florets
1 pound medium carrots, scrubbed, cut on a diagonal 3/4 inch thick
1/2 teaspoon dried oregano
1/4 lemon
1/4 cup panko (Japanese breadcrumbs)

Instructions:
Preheat oven to 425°F. Drain anchovies and finely chop. Smash, alternating between chopping and mashing with the side of the chef’s knife, until a thick smooth paste forms. Mix with 4 Tbsp. oil in a large bowl. Toss in cauliflower; season very lightly with salt and pepper. Spread out on a rimmed baking sheet. Toss carrots, oregano, and 2 Tbsp. oil on another rimmed baking sheet; season with salt and pepper. Place carrots on upper rack and cauliflower below and roast, tossing halfway through, until carrots are browned and crisp-tender, 14–18 minutes. Remove carrots from oven and grate lemon zest over. Move cauliflower to upper rack and continue to roast, tossing occasionally, until browned all over and tender, 15–20 minutes longer.
Meanwhile, heat 1 Tbsp. oil in a small skillet over medium. Cook panko, stirring, until golden brown. Season lightly with salt and transfer to paper towels to drain.Just before serving, drizzle carrots with oil and toss cauliflower with breadcrumbs.
Cauliflower and carrots can be roasted 3 days ahead. Let cool; cover and chill. Bring to room temperature before serving.
Spicy Marinated Vegetables and Sardines on Toast

Ingredients:
1 1/2 teaspoons coriander seeds
1/2 teaspoon fennel seeds
8 small any color carrots (about 6 ounces total), scrubbed
2 small shallots, peeled
1 small serrano chile
1/3 cup sherry vinegar
6 radishes, trimmed
2 tablespoons olive oil, plus more for drizzling
1/2 baguette, split in half lengthwise
1 garlic clove, peeled
3/4 cup mayonnaise
3 (3.75-ounce) cans sardines in water, drained
1 lemon
A spice mill or mortar and pestle

Instructions:
Preheat oven to 425°F. Toast coriander and fennel seeds in a dry small skillet over medium heat, tossing often, until fragrant, about 2 minutes; let cool. Coarsely grind in spice mill or with mortar and pestle; transfer to a medium bowl.
Using a mandoline, shave carrots, shallots, and chile into thin rounds; transfer to bowl with spices. Add vinegar and season with salt. Using your hands, massage mixture 20–30 seconds (this is just to get the flavors to meld faster). Let sit 10 minutes.
Shave radishes on mandoline into bowl with carrot mixture and add 2 Tbsp. oil. Toss to combine and let vegetables sit another 5–10 minutes.
Meanwhile, tear baguette halves into 4" pieces and place on a baking sheet. Drizzle with oil and bake until golden brown and edges are lightly charred, 5–8 minutes. Remove toast from oven and rub cut sides with garlic; season lightly with salt. Spread a layer of mayonnaise over each toast. Top with a few sardines, then drained vegetables. Finely grate a bit of lemon zest over each.
Charred Buttered Plums with Cheese

Ingredients:
3 tablespoons unsalted butter, 6 plums, pitted, halved, 8 ounces fresh goat cheese

Instructions:
Heat a medium skillet, preferably cast iron, over medium-high. Add butter and swirl to coat skillet. Arrange plums, cut side down, in skillet and cook, shaking skillet occasionally, until cut sides are nicely charred, about 5 minutes. Place, cut side up, on a platter and let cool slightly.
Crumble cheese around plums; season everything generously with salt and pepper. Drizzle with oil.
Endive with Tart Apple Dressing and Blue Cheese

Ingredients:
1/2 cup pecans, 1/2 cup finely crumbled Bayley Hazen Blue or other firm blue cheese, 3 tablespoons olive oil, 2 teaspoons honey, 1 teaspoon fresh lemon juice, 3/4 teaspoon gray sea salt or other coarse sea salt, 1/4 teaspoon freshly ground black pepper, 1/3 cup apple juice, 2 tablespoons Champagne vinegar or white wine vinegar, 1/4 teaspoon fresh lemon zest, plus more for serving, 1 tablespoon fresh lemon juice, 1 1/2 teaspoons olive oil, 4 endive, preferably red, leaves separated

Instructions:
Preheat oven to 300°F. Toast pecans on a rimmed baking sheet, tossing halfway through, until slightly darkened and fragrant, 12–15 minutes. Let cool. Toss in a medium bowl with blue cheese, oil, honey, lemon juice, salt, and pepper.
Whisk apple juice, vinegar, lemon juice, oil, and 1/4 tsp. lemon zest in a small bowl; season dressing with salt.
Toss endive in a large bowl with half of dressing; season with salt.
Divide nut salsa among plates and arrange salad on top. Spoon remaining dressing onto endive and grate some lemon zest over top to finish.
Radicchio and Citrus Salad with Burrata

Ingredients:
1/2 cup Marcona almonds
1 teaspoon plus 1 tablespoon sugar
1/4 teaspoon kosher salt, plus more
1 (8-ounce) ball burrata
6 tablespoon olive oil, divided
3 medium oranges, peeled, sliced into rounds
1 large head of radicchio, preferably Castelfranco, leaves separated
2 tablespoons sherry vinegar or red wine vinegar
1 teaspoon herbes de Provence

Instructions:
Toast almonds in a dry medium skillet over medium heat, tossing often, until beginning to brown in spots, about 3 minutes. Add 1 tsp. sugar, 1/4 tsp. salt, and 2 Tbsp. water. Remove from heat and stir with a heatproof rubber spatula until water is evaporated. Sprinkle in remaining 1 Tbsp. sugar and stir until almonds are coated. Transfer to a plate and let cool. Coarsely chop.
Meanwhile, pulse burrata in a food processor to a coarse purée. It should look a little like cottage cheese. Add 2 Tbsp. oil and season with salt; pulse just to incorporate. (Or you can tear it with your hands, arrange on plates, and drizzle with the oil and sprinkle with salt.)
Toss oranges, radicchio, vinegar, and remaining 4 Tbsp. oil in a large bowl to combine; season with salt.
Divide burrata among plates and sprinkle with herbes de Provence; top with salad. Scatter almonds over.
Radicchio and Plum Salad

Ingredients:
4 slices bacon, 1 small shallot, finely chopped, 3 tablespoons sherry vinegar, 2 tablespoons olive oil, 1 teaspoon Dijon mustard, 1 head of radicchio, leaves separated, larger leaves torn, 4 plums, cut into wedges, 1/4 cup Gaeta olives

Instructions:
Cook bacon in dry medium skillet over medium-low heat, turning occasionally, until crisp, 8–12 minutes. Transfer to paper towels to drain.
Reduce heat to low and cook shallot in same skillet, stirring often, until translucent, about 2 minutes. Add vinegar, oil, mustard, and 1 Tbsp. water and whisk until smooth.
Toss radicchio, plums, and olives in a large bowl. Drizzle dressing over; season with salt and pepper. Toss to coat.
Transfer salad to a platter, then crumble bacon over.
Barley Porridge with Honeyed Plums

Ingredients:
1 cup unhulled barley, 1 cup almond milk, 1/4 teaspoon cardamom, 5 tablespoons honey, divided, plus more for drizzling, 1 pound plums, cut into wedges

Instructions:
Cook barley in a large saucepan of boiling lightly salted water until tender, 30–40 minutes. Drain and return to saucepan. Add almond milk, cardamom, 2 Tbsp. honey, and a pinch of salt and cook over low heat, stirring occasionally, until warm.
Meanwhile, cook plums, 3 Tbsp. honey, and 3 Tbsp. water in a small saucepan over medium-low heat, stirring occasionally, until plums are soft and liquid is syrupy, 8–12 minutes.
Divide porridge among bowls. Top with plum mixture and drizzle with honey.
Oven-Baked Beef Meatballs

Ingredients:
1 large egg
4 garlic cloves, 2 finely grated, 2 thinly sliced
3 tablespoons white miso
3 tablespoons whole milk
1 1/2 teaspoons berbere or garam masala
1 teaspoon kosher salt, plus more
3/4 ounces Pecorino, finely grated (about 3/4 cup)
3 tablespoons panko (Japanese breadcrumbs)
1 pound ground beef
2 tablespoons dried currants
2 bunches Tuscan kale, ribs and stems removed, leaves torn
3 tablespoons olive oil, divided
8 small radishes, trimmed, halved lengthwise
1 tablespoon fresh lemon juice

Instructions:
Preheat oven to 400°F. Whisk egg, grated garlic, miso, milk, berbere, and 1 tsp. salt in a large bowl. Mix in Pecorino and panko. Add beef and currants and gently mix with your hands just until all ingredients are evenly incorporated (be careful not to overmix).
Working one at a time, scoop out 2 heaping Tbsp. (about 1 1/2 oz.) mixture and roll into balls between your palms. Place on a foil-lined rimmed baking sheet, spacing 2" apart (you should end up with about 15). Bake meatballs until lightly browned on top and cooked through, 20–25 minutes.
Meanwhile, place kale in a large colander in the sink and pour 8 cups boiling water over top to wilt leaves. Run under cold water to rinse, then squeeze leaves thoroughly with your hands to remove excess liquid.
Heat 2 Tbsp. oil in a large skillet over medium-high. Add radishes and cook, tossing occasionally, until golden and crisp-tender, 5–7 minutes. Add kale and stir, breaking up leaves, until warmed through. Push kale and radishes to one side of skillet. Pour remaining 1 Tbsp. oil on the empty side and add sliced garlic. As soon as garlic starts to sizzle, stir it into vegetables. Remove pan from heat and add lemon juice to mixture; season with salt. Toss well.
Tear meatballs in half and add to skillet along with any pan juices. Toss everything together; divide among plates.
Clam Toasts with Pancetta

Ingredients:
4 tablespoons olive oil, divided, plus more for drizzling
2 ounces pancetta (Italian bacon), finely chopped
4 garlic cloves, 2 thinly sliced, 2 whole
1/2 medium sweet onion, finely chopped
1/2 small fennel bulb, finely chopped, plus 1/4 cup fennel fronds
2 wide 3-inch strips lemon zest
1 bay leaf
1/2 teaspoon ground fennel
1 cup dry white wine, divided
2 (1 1/12-inch-thick) slices sourdough bread
1 pound Manila or littleneck clams or cockles
1/4 cup parsley leaves with tender stems

Instructions:
Heat 1 Tbsp. oil in a large skillet over medium. Add pancetta and cook, stirring occasionally, until brown and crisp, 5–7 minutes. Add sliced garlic and cook, stirring often, until garlic is golden around the edges, about 1 minute. Reduce heat to medium-low and add sweet onion and chopped fennel. Cook, stirring occasionally, until softened and onion is translucent, 6–8 minutes. Add lemon zest, bay leaf, ground fennel,1/2 cup wine and a pinch of salt. Increase heat to medium-high and cook, stirring occasionally, until wine is mostly reduced but mixture is still a little bit saucy, about 3 minutes. Transfer soffritto to a medium bowl; discard lemon zest and bay leaf. Wipe out skillet.
Heat 2 Tbsp. oil in same skillet over medium. Arrange bread slices in skillet and cook until golden brown, about 1 minute per side. Transfer to paper towels to drain. Cut 1 garlic clove in half and rub one side of each toast with cut side of garlic. Wipe out skillet.
Heat 1 Tbsp. oil in same skillet over medium. Crush remaining garlic clove with the side of a chef’s knife and cook, stirring often, until it begins to turn golden, about 1 minute. Add clams, soffritto, and remaining 1/2 cup wine. Increase heat to medium-high and bring to a boil. Cook, uncovered, until liquid is reduced by half and clams are open (discard any that do not open), 5–7 minutes. Add parsley and fennel fronds and cook 1 minute longer. Taste and season with salt if needed.
To serve, place fried bread on plates and spoon clam mixture and cooking broth over. Drizzle with oil and sprinkle with red pepper flakes.
Soffritto can be made 2 days ahead. Let cool; cover and chill.
Steak Pizzaiola

Ingredients:
2 1/2-inch-thick boneless rib eyes, room temperature, 2 tablespoons olive oil, plus more for serving, 2 garlic cloves, thinly sliced, 1 sprig basil, 1 cup Classic Marinara Sauce

Instructions:
Season steaks generously with salt and pepper. Heat 2 Tbsp. oil in a large skillet over medium-high. Cook steaks, undisturbed, until deeply browned underneath, about 3 minutes. Turn and drain all but 1 Tbsp. fat from skillet (if needed). Place garlic next to steaks and cook, stirring occasionally, until beginning to brown around edges, about 30 seconds. Add basil and red pepper flakes, then marinara. Bring mixture to a simmer and spoon sauce over steaks to smother. Cook steaks until just cooked through but still pink in the center, about 3 minutes.
Transfer steaks and sauce to a platter. Sprinkle with oregano and drizzle with oil.
Corn Waffles with Strawberry Syrup

Ingredients:
3/4 cup agave nectar, preferably blue
1 pound strawberries, hulled, sliced lengthwise, divided
1 teaspoon kosher salt, plus more
1 cup all-purpose flour
1 cup fine stone-ground yellow cornmeal
2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
2 ears of corn, husked, kernels grated on the large holes of a box grater (about 1 cup)
2 large eggs, beaten to blend
1 1/2 cups buttermilk
1 teaspoon vanilla extract
1/2 cup (1 stick) unsalted butter
melted
slightly cooled
plus more room temperature for waffle iron

Instructions:
Preheat oven to 200°F. Set a wire rack inside a rimmed baking sheet and place in oven. Bring agave to a boil over medium-low heat (keep an eye on it; you don’t want it to boil over). Immediately remove from heat and stir in half the strawberries and a pinch of salt; let sit until ready to serve. Save remaining berries separately for serving also.
Whisk flour, cornmeal, sugar, baking powder, baking soda, and 1 tsp. salt in a medium bowl to combine. Whisk grated corn, eggs, buttermilk, vanilla, and 1/2 cup melted butter in a large bowl to combine. Add dry ingredients and stir with a rubber spatula until just incorporated (don’t worry about any small lumps).
Heat waffle iron until very hot; brush with butter. Working in batches and brushing iron with more butter as needed, pour batter onto iron (it should cover the entire surface; amount of batter needed will vary according to manufacturer). Cook waffles until golden brown and cooked through, 5–7 minutes. Transfer to wire rack in oven as you go.
Serve waffles with room-temperature butter, strawberry-agave syrup, and reserved fresh strawberries.
Grilled Turkey Under a Brick

Ingredients:
Diamond Crystal or Morton kosher salt (see below)
1 tablespoon plus 1 teaspoon ground mustard powder
1 tablespoon plus 1 teaspoon paprika
1 tablespoon dried thyme
1 tablespoon freshly ground black pepper
1 tablespoon garlic powder
1 tablespoon light brown sugar
1 tablespoon onion powder
1 (12-14 pound) turkey (not kosher)
Vegetable oil (for brushing)
Heatproof gloves; 4 standard bricks (about 5 pounds each) or 1 large cinder block (about 25 pounds)

Instructions:
Determine how much salt you need for your bird: Figure about 1 tsp. Diamond Crystal kosher salt per pound of turkey, or 2/3 tsp. Morton kosher salt per pound of turkey. For example, for a 12-pound turkey, use 1/4 cup Diamond Crystal kosher salt, or 2 Tbsp. plus 2 tsp. Morton kosher salt.
Whisk salt, mustard powder, paprika, thyme, pepper, garlic powder, brown sugar, and onion powder in a small bowl.
Place turkey, breast side down, on a large cutting board. Cut along each side of backbone with kitchen shears—this will take some force (you can ask your butcher to do this). Discard backbone or reserve for another use (like stock for gravy).
With turkey skin side down, use a knife to score long oblong bone in center of breast all the way down. Turn turkey skin side up, then firmly press down with both hands on breastbone until you hear a cracking sound. The bone should be cracked completely in half; if not, use your knife to cut the bone the rest of the way in half.
Pat turkey very dry with paper towels. Rub spice mixture all over skin and flesh sides. Splay open, skin side up, on a wire rack set inside a rimmed baking sheet. Tuck wing tips under breasts. Chill, uncovered, at least 1 day, preferably 2, and up to 3. If you’d rather cover the bird, loosely cover with plastic wrap, then uncover for the final 4–6 hours of chilling. Do not rinse turkey after brining. Let sit at room temperature 1 hour before cooking.
Prepare a grill for medium heat (if your grill has a thermometer, it should register about 350°F). Wrap bricks or cinder block in foil.
Oil grates well and transfer turkey, skin side down, onto grill. Wearing heatproof gloves, arrange bricks on top of turkey, with 3 across breast and 1 across drumsticks, or place cinder block in the center. Cover grill and cook, checking every 5 minutes, until skin side is deep golden brown and crispy, 10–15 minutes total.
Wearing heatproof gloves, carefully remove bricks or cinder block and flip bird over, skin side up. Cover grill and continue to cook until an instant-read thermometer registers 160°F (take temperature in a few places including thickest part of thigh and breast), 65–80 minutes more, replenishing coals if needed. Transfer turkey to cutting board, tent with foil, and let rest at least 30 minutes before carving.
Turkey can be seasoned with dry brine ideally 2 days but up to 3 days ahead. Keep chilled.
Halal Cart-Style White Sauce

Ingredients:
3/4 cup mayonnaise, 1/2 cup plain Greek-style yogurt, 2 tablespoons distilled white vinegar, 1 teaspoon freshly ground black pepper, 1 teaspoon sugar, 1/2 teaspoon dried dill, 1/2 teaspoon garlic powder, 1/2 teaspoon kosher salt

Instructions:
Stir mayonnaise, yogurt, vinegar, pepper, sugar, dill, garlic powder, salt, and 1 Tbsp. water in a medium bowl.
Sauce can be made 5 days ahead. Store in an airtight container and chill.
Granola Bars with Dried Fruit and Seeds

Ingredients:
Nonstick vegetable cooking spray
1 1/4 cups dried fruit (cherries, raisins, currants, cranberries, and/or blueberries), divided
2/3 cup honey
1/2 cup creamy almond, peanut, or sunflower butter
1 1/2 teaspoons ground cinnamon
3/4 teaspoon kosher salt
1 teaspoon vanilla extract
1 1/2 cups old-fashioned oats, divided
1/2 cup raw pumpkin seeds
1/2 cup raw sesame seeds
1/2 cup raw sunflower seeds
1/2 cup unsweetened coconut flakes

Instructions:
Preheat oven to 325°F. Lightly coat a 13x9" pan with nonstick spray and line with parchment paper, leaving an overhang on both long sides; spray parchment.
Pulse 3/4 cup fruit and 1/2 cup hot water in a food processor until smooth and incorporated, 3–4 minutes. Add honey, almond butter, cinnamon, salt, and vanilla and pulse until combined, about 15 seconds. Add 1/2 cup oats and pulse until well combined, 30–45 seconds. Add pumpkin seeds, sesame seeds, sunflower seeds, coconut, and remaining 1 cup oats and 1/2 cup fruit. Pulse until just combined, about 15 seconds.
Transfer mixture to prepared pan, pressing down until completely even. Bake granola until darkened, firm around the edges, and the center gives just slightly when pressed, about 35 minutes. Transfer pan to a wire rack and let cool in pan. Remove granola using parchment overhang, then cut into 20 bars with a serrated knife.
Granola can be made 5 days ahead. Keep tightly wrapped at room temperature.