fixed formatting

source/granola.md

@@ -3,13 +3,13 @@
 ## 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
+- **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
 
@@ -26,23 +26,22 @@
 4. Bake for 10 minutes, add **coconut flakes** and stir.
    Press the stirred granola into the pan with a spatula to create a more even layer.
 
-5. Bake 10-12 minutes, or until lightly golden.
-   The granola will further crisp up as it cools.
+5. Bake until lightly golden (10--12 minutes).
 
 6. Let the granola cool completely, undisturbed (at least 45 minutes).
 
 ## Notes
 
-* Store in an airtight container at room temperature for 1 to 2 weeks,
+- Store in an airtight container at room temperature for up 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,
+- 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
+- Use maple syrup for a sweet, distinctly maple-flavored granola
   with few or no clumps.
 
   Use honey for a more neutral flavored, clumpy granola.
 
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