I don’t mean to brag but every person I’ve given a jar of this granola to has asked for the recipe. It’s that good! Over twenty years ago I made my first batch of granola and while it was good it wasn’t amazing. This granola recipe is the result of decades of experiments to get the clumpy, crisp, deliciousness this recipe will give you. Store bought granola is oddly dry and dusty with very few visible delicious things like toasted nuts or dried fruit but with this recipe you’ll never have to experience that again!
One advantage of this recipe is that it uses olive oil and maple syrup as the liquid components. Olive oil is a healthy fat and more convenient than melting butter. Maple syrup doesn’t burn like honey tends too and is a better option than brown sugar. I’ll add my tips and tricks for ultimate crispy clumps after the recipe so scroll down for that.
- 5 cups quick oats
- 2 cups old fashioned oats
- 3 cups unsweetened flaked coconut
- 2 cups sliced almonds
- 2 cups chopped almonds
- 2 cups chopped pecans
- 1 tsp salt
- 1 cup olive oil
- 1 cup maple syrup
- 1-2 cups of dried fruit
Combine oats, coconut, nuts, and salt in a large bowl. Whisk the olive oil and maple syrup together in a small bowl or measuring cup and pour over the oats and nuts. Let the mapley mixture sit for 10 minutes while you preheat your oven to 300° and line two rimmed baking sheets with parchment. I use half sheet pans but use whatever you have.
After 10 minutes divide the mixture between the sheets and spread out evenly. Bake for 25 minutes then rotate the pans. I swap them on the racks and turn them around so the back of the pans is on the front side of the oven. This helps the granola to toast evenly and not burn. Bake for 20 minutes and repeat the swapping and rotating business. Bake for 10 minutes and check to see if it’s as golden and toasty as you like. If not swap the pans and bake for 5 more minutes.
Do not stir the granola! Resist the urge!! This is the main step to ensure proper clumpage!
When it’s as golden as you like, set the pans to cool on cooling racks and sprinkle with the dried fruit. Again, do not stir! After the granola is completely cooled, store it in an airtight container. This recipe makes nearly two gallons of granola, plenty to share or hoard for yourself!
Tips and Tricks
- The baking and cooling without stirring is all you need for good clumps and crispy granola.
- I buy my olive oil, maple syrup, and nuts at Sam’s Club so it is affordable. This isn’t a cheap food necessarily but compared to the flavor and nutrition of commercial cereal and granola it is a good value. You also know exactly what is in it.
- I always use parchment paper, again from Sam’s Club, otherwise the granola will permanently bond with your baking pans. The paper can be reused for future batches, I fold it up and tuck it in my freezer so I can find it easily. You probably could keep it in a drawer with your parchment and foil just fine but I have my little odd ways.
- This recipe can easily be halved but i find it easier to just make the full batch. As long as it’s stored well it stays crisp and delicious. Honestly it will probably be eaten long before it could go stale.
- Feel free to change up the variety of nuts and dried fruit to your liking. I prefer almonds, pecans, and raisins for flavor and affordability but if you want walnuts and apricots that would be amazing too.