Homemade Granola

Steps

1. Preheat the oven to 325°F. Line a large rimmed baking sheet with parchment paper.
2. Combine the rolled oats, chopped nuts, cinnamon, and sea salt in a large bowl. Toss until evenly mixed.
3. Drizzle the melted coconut oil and maple syrup over the dry ingredients. Stir thoroughly until every oat and nut piece is coated — this is what creates clusters and even browning.
4. Spread the mixture onto the prepared baking sheet in an even layer. Press it down gently with a spatula to compact it — compressed granola forms the large clusters that make homemade granola worth the effort.
5. Bake for 25-30 minutes total, rotating the pan halfway through. Do not stir during baking. The granola is done when the edges are golden brown and the center is just starting to turn golden.
6. Let the granola cool completely on the pan without disturbing it. It will feel soft when it comes out of the oven but will crisp up entirely as it cools. Once cool, break it into clusters of your preferred size.

Why It Works

Not stirring the granola during baking is the key to big, satisfying clusters. The maple syrup and coconut oil caramelize during baking and act as glue that binds the oats and nuts together. Pressing the mixture down before baking increases the contact between pieces, which means more binding and bigger clusters. Coconut oil solidifies as it cools, which is why the granola goes from seemingly soft out of the oven to perfectly crunchy at room temperature.

Tips

• Variation. Add 1/2 cup dried fruit (cranberries, raisins, or chopped apricots) after the granola has cooled completely — adding them before baking will cause them to burn.
• Storage. Store in a glass jar at room temperature. The granola stays crunchiest when kept away from moisture. If it softens, spread it on a baking sheet and bake at 300°F for 5-8 minutes to re-crisp.
• Sweetness level. A quarter cup of maple syrup produces a lightly sweetened granola. For more pronounced sweetness, increase to 1/3 cup, but do not go higher or the granola will burn before it crisps.