Granola Recipe
One recipe makes approximately 4 liters1 gallon of granola.
Preheat the oven to 160°C325°F.
Prepare the dry ingredients. In a large bowl, mix 75-150g½ to ¾ cup each of any seeds and nuts you’d like. I usually use:
- 80g½ cup pumpkin seeds (salted, roasted)
- 80g½ cup sunflower seeds
- 80g½ cup sliced almonds
- 140g¾ cup whole almonds (salted, roasted)
Mix briefly with your hands, then add
- 1kg2 lb. rolled oats
and again mix briefly with your hands.
Then create the syrupy sauce business. In a sauce pan, combine
- 140g½ cup brown sugar
- 170g¾ cup vegetable oil
- 200g½ cup honey
in that order (to minimize sticking to your measuring device), and cook over medium heat until the bubbles mostly subside.
Create a small well in the oat-nut mixture and pour the sauce into it. (The well prevents the sugar magma from contacting the bowl immediately, in case your bowl is not very heat-safe.) Mix with a large spoon until there are no more dry spots. Pro tip: start soaking the sauce pan and spoon now to clean them faster.
Coat each of two 40 cm by 30 cmtwo 18” by 13” rimmed baking sheets with
- 1 tbsp vegetable oil
Spread the granola mixture evenly across them about 1.5 cm½” deep and, for extra credit, leave a 1 cm½” buffer around the edge to prevent overcooking. (If you need to do batches: the raw granola is about 1900g3½ lb. all together.)
Bake for 20-30 minutes or until golden, rotating and switching racks halfway through for even cooking. If the edges pass gold and become brown, you’ve gone too far (and may need to bake at a lower heat next time).
Remove from oven and allow to cool for about 20 minutes, at which point the granola should be partly pliable, partly crunchy – perfect for snapping into bite-size chunks. Use a metal spatula to scrape it off the baking sheets. (If you prefer atomized granola, allow to cool longer, whereupon it will shatter into a million pieces when you try to get it off the sheets.)
Store at room temperature and consume with great enthusiasm.