Roasted Nut Granola
This is a base-heavy recipe designed for crunch rather than sweetness. The key is in the cooling; if you touch it while the sugar is still warm, the clusters will crumble into dust.
The cooling rack is your most important tool.
Do not skip the step of letting the granola cool on the pan. The residual heat finishes the toast and sets the syrup that binds the oats.
- Rimmed baking sheet
- Parchment paper
- Large mixing bowl
- Silicone spatula
What goes in.
- 3 cupsrolled oats
- 2 cupsraw pecans and walnuts, roughly chopped
- 1/2 cupraw pepitas
- 1/3 cupmaple syrup
- 1/3 cupmelted coconut oil
- 1 tspsea salt
- 1/2 tspcinnamon
Press, don't stir
After baking, press the granola firmly down with the back of your spatula while it is still on the hot pan. This compacts the mixture and forces the sugars to bind the oats and nuts together into chunks.
The method.
Preheat the oven
Set your oven to 300°F (150°C) and line a rimmed baking sheet with parchment paper.
Combine the dry
In a large bowl, toss the oats, nuts, pepitas, salt, and cinnamon until the dry ingredients are coated in spices.
Add the binders
Pour the maple syrup and melted oil over the mixture. Use a spatula to fold until every oat looks glossy.
Spread and bake
Spread the mixture onto the baking sheet in a single, even layer. Bake for 30 minutes, rotating the pan halfway through for even color.
Set the clusters
Remove the pan from the oven. Use your spatula to press the granola down firmly into the sheet. Let it sit completely untouched for at least 60 minutes.
Other turns to take.
Dried Fruit Addition
Add 1/2 cup of chopped dried apricots or cherries only after the granola has fully cooled to maintain their texture.
Spiced Seed
Substitute half the pecans for sunflower seeds for a firmer, saltier crunch.
When it doesn't go to plan.
If your oven runs hot, check at 25 minutes; once the nuts smell toasted and the oats are pale gold, pull it out.
Store in an airtight glass jar to prevent humidity from softening the clusters.
Use raw nuts, not pre-roasted, so they don't burn during the 30-minute bake.
The ones that keep coming up.
Why is my granola soft?
Usually, this happens because it was taken out of the oven too early or stirred while cooling. Ensure it reaches a deep golden color and allow the full cooling time.
Can I use honey instead of maple syrup?
Yes, but honey burns faster. Keep a close eye on the color after the 20-minute mark.
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