I know you saw the title of this post and thought to yourself: “Not another granola recipe!”
Just hear me out. There’s a reason behind this post (besides the ridiculous amount of overindulging that happened during the holidays).
I have been looking for a baking method that yields clusters of granola as opposed to a loose mix. I tried stirring a lot as the granola bakes, and I tried stirring a little, but none of my methods made truly clumped granola. It was always tasty, but never as clustered as I wanted.
Then, I tried using a smaller rimmed cookie sheet (a quarter sheet pan to be exact), and I patted out and pressed the granola into a thick, dense, even layer from rim to rim. I baked it for 40 minutes straight without stirring. Then I cooled it completely in the pan on a wire rack.
That’s it, that’s all.
That’s all I had to do to get clusters of granola.
I did nothing, basically.
I just patted it tight and baked it for a long time without touching it.
I can finally make perfectly clustered granola, and so I am back on a granola kick. I’m pretty sure daily granola and yogurt is a healthier habit than daily fruitcake (I wish I were exaggerating about the daily fruitcake, but I’m not).
And that is why I had to blog about granola, yet again.
Special thanks to Cooks Illustrated for the baking method.
Granola clusters for real!
- 4 cups oats
- 1 cup nuts I used pistachios and sliced almonds
- 1/2 cup maple syrup
- 1/2 cup melted coconut oil or your favorite oil
- 1/2 tsp salt
- 2 tsp vanilla
Preheat the oven to 325°F. Line a rimmed quarter sheet pan with parchment and set aside.
In a medium bowl, combine the oats and the nuts.
In a 1 cup measuring cup, combine the coconut oil (melted) with the maple syrup, salt, and vanilla, and then pour it over the oat mixture.
Stir the oat mixture to evenly coat all the dry ingredients then pour it out into the prepared sheet pan.
Spread the mixture from rim to rim and compact it/press it flat with a flat-bottomed glass.
Bake for about 40 minutes or until the edges begin to brown.
Cool the granola completely, then break up the granola slab into clusters and transfer to a large container to store.