A good granola is deeply satisfying, especially one that has lots of big clusters. What makes this granola stand out is its texture. Pressing the mixture firmly into the pan before baking—and resisting the urge to stir too much—allows it to form clusters that are perfect for snacking by the handful or sprinkling over yogurt. A mix of oats, nuts, and optional seeds makes it both hearty and nourishing, while maple syrup and coconut oil provide just the right amount of sweetness and cohesion.
Serve it over a smoothie bowl, layer it in a parfait, or keep a jar on the counter for mid-morning munching. It also makes a thoughtful homemade gift, packaged in a glass jar or small bag with a handwritten label. The best part? It lasts for a couple of weeks—though it rarely sticks around that long.
Yield: About 4 cups
Ingredients:
2 ½ cups (250g) old-fashioned rolled oats
¾ cup (70g) chopped nuts (almonds, pecans, walnuts, or a mix)
½ cup (100g) Andrea’s Bakehouse Vanilla Brown Sugar Pinch of salt
Optional: 2 teaspoons vanilla bean paste
⅓ cup (80ml) melted coconut oil
¼ cup (60ml) maple syrup or honey
Optional: 1 tbsp chia or flax seeds for texture and binding
Optional: ½ cup (40g) unsweetened coconut flakes (add halfway through baking)
Instructions:
1. Preheat oven to 325°F (163°C). Line a baking sheet with parchment paper.
2. In a large bowl, mix oats, chopped nuts, vanilla brown sugar, salt, and chia/flaxseed if using.
3. In a small saucepan over low heat, warm the oil and maple syrup just until fluid and slightly warm—not hot. Stir in vanilla bean seeds or paste until evenly distributed.
4. Pour the wet mixture over the dry ingredients and stir until everything is thoroughly coated.
5. Press the granola mixture firmly into an even, compact layer on the baking sheet (use a spatula or your hands). This helps form clusters.
6. Bake for 30–35 minutes, rotating the pan once and gently stirring just the outer edges if browning too quickly. Do not stir the whole pan—this keeps clusters intact. Add coconut halfway through if using.
7. Remove from oven and let cool completely without stirring. It crisps up as it cools.
8. Once cool, break into clusters and store in an airtight container for up to 2 weeks.