This ultra granola mix is a deeply crunchy, naturally sweet blend of oats, nuts, seeds, and coconut, baked with a hint of maple and cinnamon. It’s designed to be the most versatile and satisfying granola you’ll make—clustery enough to eat by the handful, yet sturdy enough to hold up in milk or yogurt. The combination of textures and flavors makes it a breakfast staple and a snack you’ll crave.
Ingredients
- 4 cups (360 g) old-fashioned rolled oats
- 1 cup (120 g) raw almonds, roughly chopped
- 1 cup (120 g) raw pecans, roughly chopped
- 1/2 cup (70 g) raw pumpkin seeds (pepitas)
- 1/2 cup (60 g) raw sunflower seeds
- 1 cup (80 g) unsweetened shredded coconut
- 1/2 cup (80 g) dried cranberries
- 1/2 cup (80 g) golden raisins
- 1/2 cup (120 ml) coconut oil, melted
- 1/2 cup (170 g) maple syrup
- 1/4 cup (60 g) packed brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
Instructions
- Preheat your oven to 300°F (150°C). Line a large rimmed baking sheet with parchment paper.
- In a very large bowl, combine the oats, almonds, pecans, pumpkin seeds, sunflower seeds, and shredded coconut. Stir well to distribute.
- In a small saucepan over low heat, warm the coconut oil, maple syrup, brown sugar, vanilla, cinnamon, and salt. Stir until the sugar dissolves and the mixture is smooth, about 2–3 minutes. Do not boil.
- Pour the wet mixture over the dry ingredients. Use a spatula or your hands to mix thoroughly, ensuring every oat and nut is coated.
- Spread the mixture evenly onto the prepared baking sheet. Press it down firmly with a spatula to form a compact layer—this helps create clusters.
- Bake for 20 minutes. Remove from the oven, gently stir the granola, and press it down again. Return to the oven and bake for another 15–20 minutes, until golden and fragrant. The granola will still feel slightly soft when you take it out; it crisps as it cools.
- Let the granola cool completely on the baking sheet, about 30 minutes. Do not stir it while cooling—this allows clusters to form.
- Once cool, break into clusters of your desired size. Stir in the dried cranberries and golden raisins. Store in an airtight container.
Tips
- Don’t over-stir while baking. Stirring too often breaks up the clusters. One gentle stir halfway through is enough.
- Use old-fashioned oats, not quick oats. Quick oats absorb liquid differently and can turn powdery. Steel-cut oats won’t work—they stay too hard.
- Press firmly before baking. The more compact the layer, the bigger the clusters. Use the back of a spatula or your hands.
- Cool completely before storing. If you store warm granola, the steam will make it soggy. Patience pays off.
Serving Suggestions
Enjoy this granola with cold milk or over Greek yogurt with fresh berries. It also makes a great topping for smoothie bowls, oatmeal, or even ice cream. For a quick snack, sprinkle it over apple slices or mix with a handful of dark chocolate chips.
Variations
- Nut-free: Replace the almonds and pecans with additional pumpkin seeds, sunflower seeds, and a cup of unsweetened coconut flakes.
- Spiced: Add 1/2 teaspoon ground ginger and 1/4 teaspoon ground nutmeg along with the cinnamon.
- Chocolate: Stir in 1/2 cup (90 g) dark chocolate chips after the granola has cooled completely.
- Citrus: Add 1 tablespoon orange zest to the wet mixture for a bright, aromatic twist.
Storage and Reheating
Store the granola in an airtight container at room temperature for up to 2 weeks. For longer storage, freeze in a zip-top bag for up to 3 months—thaw at room temperature for 15 minutes before serving. If the granola loses its crunch, spread it on a baking sheet and warm in a 300°F (150°C) oven for 5–7 minutes, then cool completely.
Frequently Asked Questions
Can I use honey instead of maple syrup? Yes, use the same amount of honey. It will slightly change the flavor and make the granola a bit more golden.
Why is my granola not crunchy? It may be under-baked, or you might have stored it while still warm. Make sure to bake until deeply golden and cool completely before sealing.
Can I add dried fruit before baking? Dried fruit can become hard and chewy when baked. It’s best to add it after baking so it stays soft.
How do I make bigger clusters? Press the mixture down very firmly before baking and avoid stirring more than once. Also, let it cool completely without touching it.
Is this granola gluten-free? Yes, if you use certified gluten-free oats. Regular oats are often cross-contaminated.
Can I reduce the sugar? You can cut the brown sugar to 2 tablespoons, but the granola will be less sweet and may not cluster as well. The maple syrup is needed for binding.
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