Toasted Oat Granola
The secret to store-bought texture is the binder. A mix of oil and maple syrup provides the crunch, while a little sea salt balances the sweetness.
Don't touch the pan until it's cold
The clusters set as they lose heat. If you stir the granola while it is warm, you will end up with loose, dry oats rather than chunks.
- large mixing bowl
- rimmed baking sheet
- parchment paper
- silicone spatula
What goes in.
- 3 cupsold-fashioned rolled oats
- 1 cupraw nuts or seeds, roughly chopped
- 1/3 cupmaple syrup
- 1/4 cupneutral oil, such as grapeseed or melted coconut oil
- 1 tspkosher salt
- 1/2 tspground cinnamon
The Emulsion
Whisk the oil, syrup, salt, and cinnamon together in the bowl until the mixture looks uniform before adding the dry ingredients. This ensures the oats are coated evenly.
The method.
Preheat
Set your oven to 300°F (150°C) and line a rimmed baking sheet with parchment paper.
Combine
Whisk the wet ingredients and spices in a large bowl. Add the oats and nuts, tossing with a spatula until every oat looks glossy.
Spread
Pour the mixture onto the baking sheet. Use your spatula to press the granola into an even, compact layer, ensuring it is slightly thicker at the edges.
Bake
Bake for 30–35 minutes. You are looking for a deep, golden-brown color. If the edges darken faster than the center, rotate the pan halfway through.
Cool
Remove from the oven and set the pan on a wire rack. Let it sit untouched for at least one hour until completely cold.
Other turns to take.
Dried Fruit
Add 1/2 cup of chopped dried cherries, apricots, or raisins only after the granola has fully cooled.
Coconut Heavy
Replace 1/2 cup of the oats with shredded unsweetened coconut for a toastier finish.
When it doesn't go to plan.
If using raw almonds or pecans, leave them in large chunks; they will toast at the same rate as the oats.
Store in an airtight glass jar to keep the texture crisp for up to two weeks.
Always use old-fashioned oats; quick oats will turn to dust in the oven.
The ones that keep coming up.
Why is my granola burnt?
The sugar in the maple syrup can go from golden to black in seconds. Keep the temperature at 300°F and do not walk away during the last five minutes of baking.
How do I get bigger chunks?
Press the granola very firmly into the pan before baking. The more compact the layer, the larger the resulting pieces will be.
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