Granola
Crispy homemade granola with almonds, pecans, shredded coconut, oats, maple syrup, and olive oil.
Equipment
- Glass Mixing Bowl Set (3 piece)
- Large baking sheet
- Keep Calm And Bake On Spatula
Ingredients
Ingredients
- 1 cupalmonds sliced
- 2/3 cupshredded coconut sweetened or unsweetened
- 2/3 cuppecans chopped
- 4 cupsrolled oats
- 1 1/4 teaspoonssalt
- 1/2 cupmaple syrup
- 1/3 cupolive oil
- 1 teaspoonvanilla extract
Instructions
Instructions
- Preheat the oven to 350°F and position a rack in the center.
- In a large bowl, combine 1 cup sliced almonds, 2/3 cup shredded coconut (sweetened or unsweetened), 2/3 cup chopped pecans, 4 cups rolled oats, and 1 1/4 teaspoons salt; stir to mix evenly.
- In a separate small bowl or measuring cup, whisk together 1/2 cup maple syrup, 1/3 cup olive oil, and 1 teaspoon vanilla extract until combined.
- Pour the wet mixture over the dry ingredients and stir until all the dry pieces are evenly coated.
- Spread the mixture in an even single layer on a rimmed baking sheet (use two sheets if necessary to avoid crowding).
- Bake at 350°F for 45 minutes, stirring and scraping the mixture on the sheet every 10–15 minutes (about 3–4 turns total) to promote even browning.
- Remove the sheet from the oven and let the granola cool completely on the pan; it will crisp as it cools. Break into clusters and store in an airtight container.
Notes
Serving size is¼ cup.
Granola is very versatile and you can add or substitute many nuts, seeds, or dried fruit. If you add in too many ingredients, you may need to increase some of the wet ingredients so the mixture isn’t too dry.
Always cool granola completely before storing.
For something different, I’ll toss a handful of granola into either muffin or pancake batter to add texture and crunch.
Granola can be stored in an airtight container, in a cool, dry spot for up to6 months. Storing it in the refrigerator is not recommended since it can cause some of the ingredients to become soggy. Also, it’s very important to cool to room temperature before storing it to stop any condensation from making the granola soggy.
You can freeze granola just as you would cookies or other treats, wrapped tightly in plastic wrap or in a resealable freezer bag.
Granola is very versatile and you can add or substitute many nuts, seeds, or dried fruit. If you add in too many ingredients, you may need to increase some of the wet ingredients so the mixture isn’t too dry.
Always cool granola completely before storing.
For something different, I’ll toss a handful of granola into either muffin or pancake batter to add texture and crunch.
Granola can be stored in an airtight container, in a cool, dry spot for up to6 months. Storing it in the refrigerator is not recommended since it can cause some of the ingredients to become soggy. Also, it’s very important to cool to room temperature before storing it to stop any condensation from making the granola soggy.
You can freeze granola just as you would cookies or other treats, wrapped tightly in plastic wrap or in a resealable freezer bag.