Black Hog Granola Brown Can Recipe

Preheat oven to 325°F (160°C). Line a large rimmed baking sheet with parchment paper or a silicone mat.

In a very large mixing bowl, combine the rolled oats, puffed millet or rice, almond meal (or chopped almonds), toasted coconut flakes, sunflower seeds, pumpkin seeds, ground flaxseed, kosher salt, and ground cinnamon. Stir until evenly mixed.

In a small saucepan over low heat (or in a microwave-safe bowl), combine the maple syrup, brown sugar, and neutral oil. Warm gently, stirring, until the brown sugar dissolves and the mixture is homogenous, about 2–3 minutes. Remove from heat and stir in the vanilla extract and espresso (if using).

Pour the warm wet mixture over the dry ingredients. Use a sturdy spatula to fold the liquid into the dry mix until everything is evenly coated. The mixture should be slightly glossy and hold together when pressed.

Spread the coated granola onto the prepared baking sheet in an even layer about 1/2-inch thick. Press down firmly with the back of the spatula or a piece of parchment to encourage clusters.

Bake for 20 minutes, then rotate the pan 180° and bake an additional 10–12 minutes, until granola is golden brown and aromatic. For larger clusters and a deeper brown flavor, bake up to 35 minutes total, checking every 5 minutes toward the end to avoid burning.

Remove from oven and, while still warm, press the granola again with the spatula to form clusters. Let the granola cool completely on the sheet — at least 45 minutes. Cooling is essential for the clusters to set.

Once cooled, transfer the granola to a large bowl. Stir in the toasted hazelnuts or pecans, dried cherries or raisins, and dark chocolate chunks. The residual warmth will slightly melt the chocolate and help it adhere to clusters; if you prefer distinct chunks, wait until granola is fully cool before stirring in chocolate.

Taste and adjust: if you want it sweeter, stir in an extra tablespoon of maple syrup before storing (only if granola is still slightly warm).

Store in an airtight container at room temperature for up to 2 weeks, or freeze for up to 3 months. Serve with yogurt, milk, or as a snack straight from the jar.