diff --git a/source/granola.md b/source/granola.md
index f7cb8b6..f69e353 100644
--- a/source/granola.md
+++ b/source/granola.md
@@ -2,15 +2,14 @@
 
 ## Ingredients
 
--   **2 cups** old-fashioned rolled oats
--   **3/4 cup** raw nuts and/or seeds
--   **1/2 tsp** fine-grain sea salt or standard table salt
--   **1/4 tsp** ground cinnamon
--   **1/4 cup** melted coconut oil or olive oil
--   **1/4 cup** maple syrup or honey
--   **1/2 tsp** vanilla extract
--   **1/4 cup** coconut flakes
--   **1/3 cup** dried fruit, chopped if large
+- **2 cups** old-fashioned rolled oats
+- **3/4 cup** raw nuts and/or seeds
+- **1/2 tsp** fine-grain sea salt or standard table salt
+- **1/4 tsp** ground cinnamon
+- **1/4 cup** melted coconut oil or olive oil
+- **1/4 cup** maple syrup or honey
+- **1/2 tsp** vanilla extract
+- **1/4 cup** coconut flakes
 
 ## Instructions
 
@@ -26,10 +25,17 @@
 5. Bake 10-12 minutes, or until lightly golden.
    The granola will further crisp up as it cools.
 6. Let the granola cool completely, undisturbed (at least 45 minutes).
-   Top with the **dried fruit**.
 
 ## Notes
 
 * Store in an airtight container at room temperature for 1 to 2 weeks,
   or in a sealed freezer bag in the freezer for up to 3 months.
 
+* Use olive oil for a slightly savory granola,
+  or coconut oil for a more neutral flavor.
+
+* Use maple syrup for a sweet, distinctly maple-flavored granola
+  with few or no clumps.
+
+  Use honey for a more neutral flavored, clumpy granola.
+