This granola recipe from The Dahlia Bakery Cookbook is sweeter and more flavorful than any I've made before, for a couple of reasons. First, the addition of orange juice adds a nice citrus-y sweetness; but the orange juice also provides added moisture to the oat mixture which results in it forming better clumps than other granolas I've made. Cooking it a bit longer at a lower temperature may have helped in that regard too Another factor may have been that the dried fruits were not added until after the granola was baked; the fruit was more moist and chewy and added a superb contrast in texture to the crunchy grains.
