Granola & Toppings Bar Recipe

Preheat and prepare

Preheat oven to 325°F (160°C). Line two rimmed baking sheets with parchment paper.

Mix dry ingredients

In a large mixing bowl, combine 6 cups rolled oats, chopped almonds, chopped walnuts, coconut flakes, flaxseed meal, pumpkin seeds, sunflower seeds, 1 tsp kosher salt, and 1 tsp ground cinnamon. Stir to distribute evenly.

Make wet sweetener mixture

In a small bowl or measuring cup whisk together 1/2 cup neutral oil, 1/2 cup pure maple syrup (or honey), 2 tbsp brown sugar, and 2 tsp vanilla extract until smooth and the sugar begins to dissolve.

Combine and coat

Pour the wet mixture over the dry oat mixture. Use a spatula to fold and press so all oats and nuts are evenly coated. The mixture should be moist but not swimming in liquid.

Spread on baking sheets

Divide the mixture evenly between the two prepared baking sheets and press into an even layer ~1/2-inch thick. Pressing helps create clusters.

Bake with stirring

Bake at 325°F (160°C) for 18 minutes. Remove from oven and use a spatula to gently flip and break up any large hot spots; press back into an even layer. Return to oven and bake another 12–15 minutes until golden and fragrant. Total bake time ~30–33 minutes. Watch closely toward the end to prevent burning.

Cool and crisp

Allow granola to cool completely on the baking sheets (45–60 minutes). As it cools it will crisp and form clusters. Break into bite-size pieces once fully cooled.

When granola is completely cool, stir in dried fruits (dried cranberries, chopped apricots) and banana chips if adding directly. Reserve chocolate chips and candied nuts to add just before serving so chocolate doesn't melt and brittle retains crunch.

Chill and portion yogurts

Keep plain Greek and vanilla yogurts refrigerated until service. Portion into bowls or small serving crocks (about 1/2 cup per serving) and arrange on the bar with spoons.

Wash and cut fruit

Wash berries and pat dry. Slice bananas and any seasonal fruit just before service to prevent browning; toss sliced apples in a little lemon juice if desired to slow oxidation.

Transfer honey, maple syrup, almond butter, peanut butter and chocolate sauce to small bowls or squeeze bottles. If almond or peanut butter is very thick, warm slightly in microwave (10–20 seconds) and stir to loosen so they drizzle easily.

Place toasted coconut chips, mini chocolate chips, chia seeds, hemp hearts, sprinkles and other crunchy items in small bowls with spoons or scoops so guests can customize.

Arrange cooled granola in a large bowl or dispenser. Set yogurts, fresh fruit, add-ins, sauces and mix-ins nearby with small serving spoons. Provide bowls or parfait glasses. To build a bowl: spoon 1/2–1 cup yogurt into bowl, top with 1/2–1 cup granola, add 2–3 tbsp fresh fruit, sprinkle 1–2 tbsp dried fruit or mix-ins, and finish with a drizzle of honey or nut butter to taste.

Store leftover granola in an airtight container at room temperature for up to 2 weeks for best crispness; keep add-ins and yogurt refrigerated separately.