📝 About This Recipe
This isn't your average grocery store cereal; it is a sophisticated, artisanal blend that celebrates the crunch of premium seeds and the buttery richness of slow-roasted nuts. Inspired by the bountiful harvests of the Pacific Northwest, this granola balances the deep caramel notes of pure maple syrup with a hint of sea salt and warm spices. Each bite offers a symphony of textures, from shatteringly crisp oats to chewy sun-dried fruits, making it a luxurious staple for any gourmet pantry.
🥗 Ingredients
The Grains & Nuts Base
- 4 cups Old-fashioned rolled oats (not instant or quick-cooking)
- 1 cup Raw pecans (roughly chopped)
- 1/2 cup Raw sliced almonds
- 1/2 cup Walnut halves (broken into bite-sized pieces)
The Seed & Kernel Blend
- 1/2 cup Raw pepitas (pumpkin seeds) (hulled)
- 1/4 cup Sunflower seeds (raw and unsalted)
- 2 tablespoons Flax seeds (whole or ground)
- 1 tablespoon Chia seeds
Liquid Gold Binder
- 1/2 cup Extra-virgin coconut oil (melted and slightly cooled)
- 1/2 cup Pure maple syrup (Grade A Amber for best flavor)
- 1 teaspoon Vanilla bean paste (or pure vanilla extract)
- 1 teaspoon Ground cinnamon (Vietnamese cinnamon is preferred)
- 3/4 teaspoon Fine sea salt (essential for balancing sweetness)
- 1/4 teaspoon Ground ginger (for a subtle warmth)
The Fruit Finish
- 1/2 cup Dried cranberries (unsweetened if possible)
- 1/2 cup Dried apricots (diced into small bits)
👨🍳 Instructions
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1
Preheat your oven to 300°F (150°C). This low and slow temperature is the secret to perfectly toasted nuts without burning the delicate seeds.
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2
Line a large, rimmed baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure even browning.
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3
In a massive mixing bowl, combine the rolled oats, chopped pecans, sliced almonds, walnut pieces, pepitas, sunflower seeds, flax seeds, and chia seeds. Toss them thoroughly to distribute the different textures.
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4
In a separate medium bowl or glass measuring cup, whisk together the melted coconut oil, maple syrup, vanilla bean paste, cinnamon, sea salt, and ground ginger until the mixture is emulsified and fragrant.
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5
Pour the liquid mixture over the dry oat and nut blend. Use a large spatula to fold the mixture repeatedly until every single oat and seed is glistening and well-coated.
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6
Transfer the granola onto the prepared baking sheet. Spread it into an even layer, then use the back of your spatula to press the mixture down firmly—this helps create those coveted large clusters.
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7
Slide the tray into the center rack of the oven and bake for 20 minutes.
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8
Remove the tray and gently stir the granola from the edges toward the center to ensure even toasting, but try not to break up the clusters too much. Press it down again with the spatula.
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9
Return to the oven for another 20-25 minutes, or until the granola is a beautiful deep golden brown and smells like toasted caramel. Note: It will still feel slightly soft while hot but will crisp up as it cools.
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10
Once removed from the oven, let the granola cool completely on the pan without touching it. This cooling phase (about 45 minutes) is when the clusters fully set.
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11
Once stone-cold, sprinkle the dried cranberries and diced apricots over the top. Gently break the granola into your desired cluster sizes using your hands.
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12
Transfer to an airtight glass jar for storage. It will stay fresh and crunchy for up to 3 weeks at room temperature.
💡 Chef's Tips
For the ultimate chunky clusters, do not stir the granola at all during the second half of the baking process. Always add your dried fruit after the granola has cooled; baking the fruit makes it tough and tooth-shattering. If you prefer a less sweet granola, you can reduce the maple syrup to 1/3 cup, but keep the oil ratio the same for crunch. Feel free to swap coconut oil for a high-quality extra virgin olive oil for a more savory, sophisticated flavor profile. Check your oven temperature with a thermometer; granola can go from golden to burnt in just 2 minutes at the end.
🍽️ Serving Suggestions
Serve over a bowl of thick Greek yogurt with a drizzle of orange blossom honey. Enjoy as a dry snack alongside a sharp cheddar cheese and crisp apple slices. Layer into a parfait with fresh seasonal berries and a dollop of whipped coconut cream. Use as a crunchy topping for baked peaches or a warm apple crumble. Pour cold almond or oat milk over a bowlful for a classic, elevated breakfast experience.