How to keep granola crunchy

Granola goes soft for one reason: moisture. Everything below follows from that.

Reseal it properly. Push the air out and close the bag tightly, or move it to an airtight jar.

Keep it cool and dark. A pantry shelf is ideal. Above the stove or next to a kettle is the worst place in the kitchen.

Don't refrigerate the bag. Every time you take a cold bag into a warm kitchen you invite condensation. The exception is chocolate-dipped clusters, which do belong in the fridge.

Add it last. Spoon granola onto yogurt or milk right before you eat, not in advance.

If it does soften, spread it on a tray and warm it in a low oven for a few minutes, then let it cool completely — it crisps right back up.