10 Tips for Making: Shirl's Cranberry Almond Granola. All granola recipes are not created equal. This one has been tested, tweaked, and re-tested over the years since I first developed it years ago, when the chef asked me to create a house-made granola that he could use on the breakfast menu. This recipe was the result. The biggest challenge was getting the ratio of dry ingredients to liquid ingredients correct. If there’s too much liquid, the granola will be soggy; if too little, the ingredients will not bind together enough to create little clumps and clusters. In addition to the balance or ratio, a good granola recipe must have a memorable flavor. I think this one does.