Granola
One syrup, one fat, and a low oven. Press it flat and leave it alone if you want clusters.
- Prep
- 10m
- Cook
- 45m
- Waiting
- 1h
- Total
- 1h 55m
- Serves
- about 8 cups
- Effort
- Easy
Scale
Units
Method
Tap a step number to mark it done. Tap an ingredient once for got it, twice for need it.
| 1/2 cup | Whisk the wet ingredients together 3m | Toss until every oat is coated, then spread and press flat 5m | Bake at 150°C / 300°F, stirring once at 25 minutes 45m Press it flat again after stirring, then do not touch it until cold. | |
| 1/3 cup | ||||
| 1 tsp | ||||
| 1 tsp | ||||
| 1 tsp | ||||
| 4 cups | ||||
| 1 1/2 cups | ||||
| 1/2 cup | ||||
| 1 | ||||
| 1 cup | ||||
-
Whisk the wet ingredients together
3m- maple syrup 1/2 cup
- neutral oil 1/3 cup
- vanilla extract 1 tsp
- fine salt 1 tsp
- cinnamon (optional) 1 tsp
-
Toss until every oat is coated, then spread and press flat
5m- from 1 Whisk the wet ingredients together
- rolled oats 4 cups
- mixed nuts 1 1/2 cups
- pumpkin seeds 1/2 cup
- egg white (optional) 1
-
Bake at 150°C / 300°F, stirring once at 25 minutes
45m- from 2 Toss until every oat is coated, then spread and press flat
- dried fruit 1 cup
Press it flat again after stirring, then do not touch it until cold.
Clusters are a cooling phenomenon
Granola crisps as it cools, not in the oven — the syrup goes from soft to glassy below about 60 °C. Stirring while it cools breaks every bond as it forms. So: press it flat, bake, and then leave the tray completely alone for an hour. Break it up with your hands afterwards.
Notes
- Dried fruit added before baking turns to gravel. Always stir it in after.
- 150 °C, no higher. Oats and nuts both scorch faster than the syrup sets.
- Keeps a month in a sealed jar, assuming it lasts that long.