Maple Nut Granola (Base, Customizable Recipe)

👩‍🌾yields 43oz; 1.22kg (24 servings, ~ 1/2c / .72 USD each)

✅ what you’ll need to have:

⏳ time

• prep: 15 minutes — 10 before baking and 5 to break/store after
• cook: 1 hour
• cool: 1 hour

🧾 ingredients

⇓ volume in US cups and spoons; weight in grams

• 4c; 364g old-fashioned rolled oats – I don’t think results will be as good with any other oat/grain
• 1¹/₂c; 168g small nut meats (you can substitute some or all for dried fruit and/or more oats) – I usually use:
  • 1c; 112g sliced almonds
  • ¹/₄c; 28g pecan pieces
  • ¹/₄c; 28g chopped walnuts
• ¹/₂c; 56g flaxseed meal (can be omitted, but it’s so healthy/easy!)
• 1c; 288g maple syrup (would probably be good with honey, brown rice syrup, corn syrup, or similar replacement/s – I’ve also enjoyed 2tsp molasses with 1c granulated sugar)
• ¹/₃c; 72g coconut oil (or other mild option like grapeseed or vegetable)
• 1tbs; 13g vanilla extract (feel free to omit or replace with adjusted amount of another flavor)
• 1tsp; 3g ground cinnamon (also omit-able/replaceable)
• pinch of table salt

🔌 equipment

• conventional oven (or maybe convection, but I’ve never tried)
• 4qt mixing bowl
• spoonula
• 1qt mic-safe bowl and microwave (or 1qt saucepan and appropriate heat source – see direction 4)
• half sheet pan lined with silicone mat or parchment paper (lining isn’t necessary, but I way prefer clean-up like that)
• oven mitt
• cooling rack
• optional: spatula (you can totally just use your hands, but I like the help)
• storage container/s

📄 what you’ll need to do:

1. • set yourself up with all the things you’ll use for this project – always faster if you start with a designated minute or two for mise en place
2. preheat oven to 275°F
3. in large bowl, stir together all dry ingredients except seasoning
4. in small bowl, microwave maple syrup and coconut oil until warm/melted—~1min—then mix in vanilla, cinnamon, and salt
5. scrape liquid mixture into dry ingredients and stir until they’re all coated
6. spread onto pan in an even layer and bake roughly 1hr – should be golden brown and fragrant
7. remove from heat and let be until completely cool, ~1hr – this undisturbed cooling process will give you beautiful chunks of granola instead of loose crumbles – if it’s still soft after cooling, it can likely be saved by cooking longer and cooling again; I had success doing this when learning a new oven
8. (optional use of spatula here)
9. use right away or transfer to storage container/s for up to 3mo (depending on freshness of ingredients, granola will be good frozen for up to 1yr)