Crispy Oat Granola
Homemade granola is about texture and control. By adjusting the ratio of nuts and seeds to your base of rolled oats, you can ensure every bite has weight and structure rather than turning into oat dust.
Don't rush the cooling process.
If you try to move the granola while it is still warm, the clusters will crumble. Patience ensures you get large, satisfying chunks.
- large mixing bowl
- heavy-duty rimmed baking sheet
- parchment paper
- silicone spatula
What goes in.
- 3 cupsold-fashioned rolled oats (not instant)
- 1 cupraw pecans or almonds, roughly chopped
- 1/2 cupraw pumpkin seeds
- 1/3 cupneutral oil, such as grapeseed or melted coconut
- 1/2 cupmaple syrup
- 1/2 tspfine sea salt
- 1 tspvanilla extract
Compacting the mixture
Before placing the pan in the oven, press the granola mixture firmly into the corners of the baking sheet with your spatula. This creates a solid cake that yields large, hearty clusters once cooled.
The method.
Preheat and prepare
Set your oven to 300°F (150°C) and line your rimmed baking sheet with parchment paper.
Combine
In the large bowl, whisk the oil, maple syrup, vanilla, and salt until emulsified. Add the oats, nuts, and seeds, tossing until everything is evenly coated.
Spread
Dump the mixture onto the baking sheet and spread it into an even layer. Use the back of your spatula to press it down firmly.
Bake
Bake for 30 to 35 minutes, rotating the pan halfway through. Look for the edges to turn a deep golden brown.
Cool completely
Remove from the oven and set the pan on a wire rack. Do not touch it until it is room temperature—at least 45 minutes.
Other turns to take.
Dried Fruit Addition
Fold in dried cranberries, raisins, or apricots only after the granola has fully cooled.
Spice Blend
Whisk a teaspoon of ground cinnamon or cardamom into the wet ingredients before adding the oats.
When it doesn't go to plan.
If you notice the edges browning faster than the center, tent the edges with foil for the final 10 minutes of baking.
Store in an airtight glass jar at room temperature for up to two weeks.
Add salt carefully; if using salted nuts, reduce the added sea salt by half.
The ones that keep coming up.
Why is my granola chewy instead of crispy?
The oven temperature was likely too high, or you removed it too early. Ensure the oven is set to 300°F and leave it in until the oats look matte and dry.
Can I add coconut?
Yes, but add shredded or flaked coconut during the last 10 minutes of baking to prevent it from burning.