Granola Recipe
Make Granola Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dry Ingredients
Wet & Sweetener
Add-ins (Stir-in after baking)
Method
Prep
Preheat and prepare pans
Preheat oven to 325°F (160°C). Line a large rimmed baking sheet with parchment paper or a silicone baking mat for easy removal and even toasting.
Measure and have all ingredients ready. Use a large mixing bowl for dry ingredients and a smaller bowl or measuring cup for wet ingredients.
Mixing
Combine dry ingredients
In the large mixing bowl, combine 3 cups rolled oats, 1 cup shredded coconut, 1 cup sliced almonds, 1 cup pepitas, 2 tbsp flaxseed meal (or chia), 1 tsp kosher salt, and 1 tsp ground cinnamon. Stir with a spatula until evenly distributed.
Whisk wet ingredients
In a small bowl or liquid measuring cup, whisk together 1 tbsp neutral oil, 2 tbsp melted coconut oil, 1 cup honey or maple syrup, and 1 tsp vanilla extract until smooth and slightly emulsified.
Combine wet and dry
Pour the wet mixture over the dry ingredients. Use a sturdy spatula to fold and toss until all oat mixture is evenly coated and slightly clumping. Make sure no dry patches remain.
Baking
Spread and bake
Spread the coated oat mixture evenly on the prepared baking sheet in a single layer, pressing gently with the back of the spatula to compact slightly (this encourages clusters).
Bake at 325°F (160°C) for 20 minutes. After 20 minutes, remove sheet, stir or flip the granola to promote even browning and break up any large clumps gently, then return to oven.
Bake an additional 10–15 minutes, watching closely during the final 5 minutes. The granola should be golden brown at the edges and fragrant. Total baking time will be about 30–35 minutes depending on oven and thickness of layer.
Finishing
Cool
Remove the baking sheet from the oven and allow the granola to cool completely on the sheet (20–30 minutes). As it cools it will crisp and form clusters. If you prefer smaller pieces, you can break it with a spatula while still slightly warm.
Add soft ingredients
Once cool, stir in 3 oz dried cranberries (or raisins) and 2 tbsp dark chocolate chips, if using. Ensure chocolate chips are added after cooling so they don't melt.
Transfer to an airtight container. Store at room temperature for up to 2 weeks, in the refrigerator for up to 1 month, or freeze for up to 3 months.