Homemade granola is one of those things that, once you make it, you never go back to pre-made. This version is crunchy, perfectly sweet, and loaded with clusters. The secret is pressing the mixture flat on the pan and not stirring it while it bakes.
Ingredients
- 3 cups rolled oats
- 1 cup pecan halves, roughly chopped
- ½ cup medium shredded coconut
- ⅓ cup TN maple syrup
- ¼ cup melted coconut oil
- 1 tsp Ceylon cinnamon
- ½ tsp Redmond Real Salt
- 1 tsp vanilla extract
*Bolded ingredients are products we typically carry at Tare Bulk Foods.
Directions
- Preheat oven to 300°F. Line a large baking sheet with parchment paper.
- In a large bowl, toss together the oats, pecans, and coconut.
- In a separate bowl, whisk the maple syrup, coconut oil, cinnamon, salt, and vanilla.
- Pour the wet ingredients over the dry and stir until everything is evenly coated.
- Spread the mixture on the prepared sheet and press it flat and compact with a spatula.
- Bake for 40 to 45 minutes, rotating the pan halfway through. Do not stir. The granola should be golden and firm.
- Let cool completely on the pan without breaking it up. Once cool, break into clusters.
Notes
- Pressing the mixture flat and not stirring is what creates big clusters.
- Add dried cranberries (apple juice infused) or dark chocolate chips (Enjoy Life) after the granola cools completely.
- Store in an airtight container for up to 3 weeks.
.png)
.png)
