Beverly, the mixture of fats and sweeteners that coats the oats keeps the granola nice and crunchy, even when it's added to milk. The key is making sure the granola is baked for long enough so the sugars caramelize. Of course, if the granola sits in milk for long enough, it will start becoming soft, but throughout the course of a normal bowl of granola, it should keep its crunch. Happy baking! Kye@KAF

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