📝 About This Recipe
Ditch the store-bought bags laden with hidden salts and embrace the aromatic bliss of slow-toasted oats, crunchy almonds, and warm spices. This recipe balances the natural sweetness of pure maple syrup with the earthy richness of flaxseeds and pecans, creating a satisfying crunch that doesn't rely on sodium for flavor. Perfectly paired with creamy, unsweetened almond milk, it’s a heart-healthy masterpiece that turns your morning routine into a gourmet spa-like experience.
🥗 Ingredients
The Dry Base
- 4 cups Old-fashioned rolled oats (not instant or quick oats)
- 1 cup Raw almonds (roughly chopped)
- 1/2 cup Raw pecans (broken into pieces)
- 1/2 cup Raw pepitas (pumpkin seeds)
- 2 tablespoons Ground flaxseeds
- 1.5 teaspoons Ground cinnamon (high-quality Ceylon preferred)
- 1/2 teaspoon Ground ginger
The Liquid Binder
- 1/2 cup Melted coconut oil (extra virgin for better flavor)
- 1/2 cup Pure maple syrup (Grade A dark color)
- 1 tablespoon Vanilla extract (pure extract, not imitation)
- 1/4 teaspoon Almond extract (optional, for enhanced nuttiness)
Post-Baking Add-ins
- 1/2 cup Dried cranberries (unsweetened)
- 1/3 cup Unsweetened shredded coconut (toasted)
To Serve
- 1 cup Unsweetened almond milk (per serving, chilled)
- 1/2 cup Fresh berries (blueberries or raspberries)
👨🍳 Instructions
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1
Preheat your oven to 300°F (150°C). A lower temperature is key to achieving a deep crunch without burning the sugars in the maple syrup.
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2
Line a large, rimmed baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure easy cleanup.
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3
In a very large mixing bowl, combine the rolled oats, chopped almonds, pecans, pepitas, ground flaxseeds, cinnamon, and ginger. Toss thoroughly to distribute the spices.
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4
In a separate medium bowl, whisk together the melted coconut oil, maple syrup, vanilla extract, and almond extract until the mixture is emulsified and smooth.
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5
Pour the liquid mixture over the dry oat mixture. Use a large spatula to fold the ingredients together, ensuring every single oat and nut is thinly coated in the syrup and oil.
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6
Spread the granola onto the prepared baking sheet in an even layer. Use the back of the spatula to press the mixture down firmly; this helps create those coveted large clumps.
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7
Place the tray in the center of the oven and bake for 15 minutes.
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8
Remove the tray and gently stir the granola with a spatula, moving the outer edges toward the center to ensure even browning. Press it down again once stirred.
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9
Bake for another 15-20 minutes, or until the granola is a light golden brown and smells fragrant. Keep a close eye on it during the last 5 minutes as nuts can burn quickly.
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10
Remove from the oven. The granola will still feel slightly soft to the touch, but it will crisp up significantly as it cools.
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11
Let the granola cool completely on the pan for at least 45 minutes. Do not disturb it while it cools if you want large clusters!
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12
Once cooled, sprinkle the dried cranberries and toasted coconut over the top, then break the granola into your desired size of chunks.
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13
Store in an airtight glass jar at room temperature for up to two weeks, or in the freezer for up to three months.
💡 Chef's Tips
For maximum clusters, avoid stirring the granola too much after the first flip; the less you disturb it, the more it sticks together. Check your almond milk label carefully; many 'unsweetened' versions still contain added sodium as a preservative—look for brands with minimal ingredients. If you find the granola isn't sweet enough, add a few drops of liquid stevia to the wet mix rather than more syrup to keep the glycemic index lower. Always use raw nuts rather than roasted; they will toast perfectly in the oven during the baking process without becoming over-bitter. To keep the granola crunchy in humid climates, add a small food-grade silica packet to your storage jar.
🍽️ Serving Suggestions
Serve in a chilled ceramic bowl with ice-cold unsweetened almond milk poured just over the top. Layer with low-sodium Greek yogurt and fresh mango slices for a tropical breakfast parfait. Sprinkle over a warm bowl of steel-cut oats for a delightful contrast in textures. Top a halved baked apple with a handful of granola and a splash of almond milk for a healthy dessert-style breakfast. Pack it in a reusable silicone bag as a dry, energy-boosting snack for hiking or long commutes.