You want to bake granola low and slow for the best crunch. If you try to bake it at a higher temperature it won't cook through properly and can get soggy as it sits. Also my recipe has extra crunch because the granola dries out and gets even crunchier as it cools with the oven. This step ensures the crispiest and crunchiest granola. Also low fat granola recipes often call for wet ingredients like pumpkin or applesauce which can cause a soggy or cardboard like granola. Stick to the perfect ratio listed in the recipe and your granola will be crispy!