Pressing the oat mixture firmly onto the pan and leaving it undisturbed while it cools helps create clusters. The granola will still feel a little soft when it first comes out of the oven; it crisps as it cools. This recipe makes about six cups.
Makes: 6 cups
Prep: 10 minutes
Cook: 30 minutes
Ingredients
- 3 cups old-fashioned rolled oats
- 1 cup chopped pecans
- 1/3 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon fine salt
- 1/3 cup maple syrup
- 1/3 cup neutral oil
- 1 teaspoon vanilla extract
- 1/2 cup raisins or dried cranberries, optional
Method
- Heat the oven to 300°F. Line a rimmed baking sheet with parchment paper.
- In a large bowl, stir together the oats, pecans, brown sugar, cinnamon, and salt.
- In a small bowl, whisk the maple syrup, oil, and vanilla. Pour over the oat mixture and stir until evenly coated.
- Tip the mixture onto the prepared pan. Press it into a compact, even layer with the back of a spatula.
- Bake for 25 to 30 minutes, rotating the pan once near the end. The edges should be lightly browned. Avoid stirring if you want larger clusters.
- Cool completely on the pan, then break into clusters. Fold in dried fruit after cooling, if using.
Variations
Replace pecans with sliced almonds or pumpkin seeds. Use 1/2 teaspoon cardamom in place of cinnamon, or leave out the dried fruit. For a less sweet batch, reduce the brown sugar to 2 tablespoons and keep the syrup so the oats still bind.
Storage and reheating
Store fully cooled granola in an airtight container in a cool, dry cupboard and use within 2 weeks. If it softens, spread it on a pan and warm briefly at 300°F, then cool again before sealing.
The smarter pantry guide and weekly breakfast grocery list can help keep a small batch in rotation. Add the ingredients to the Lucru Home grocery list before you bake.
