Making your own granola is satisfying, delicious and couldn’t be simpler. It’s my favorite kind of baking project: the “mix-and-bake.” In terms of equipment, all you need is one bowl, one spoon and a sheet pan. The granola is baked low and slow — just 250°F — so that the moisture from the oil and maple syrup dry out and it can be preserved.
This granola is so good I couldn’t help but eat the warm, crunchy, toasted oats by the handful as they came out the oven. It’s also great for meal prep if that’s your jam. You can make a batch at the beginning of the week, and it will last you all week — or more!
Technique tip: The granola will stay fresh for 3-4 weeks at room temperature and can also be frozen.
Swap option: You can use sweetened or shredded coconut. You can also substitute the dried cherries with another dried fruit, such as dried cranberries or raisins.
- 2 cups rolled oats
- 1/2 cup sliced almonds
- 1/2 cup pure maple syrup
- 1/4 cup unsweetened coconut flakes
- 2 tablespoons coconut oil or vegetable oil
- 1 teaspoon vanilla extract
- 1 pinch salt
- 1/4 cup dried cherries (optional)
1. Preheat the oven to 250°F and place a rack in the middle of the oven. Line a baking sheet (preferably rimmed) with parchment paper, foil or a silicone baking mat.
2. In a large bowl, combine the oats, almonds, maple syrup, coconut flakes, coconut oil, vanilla extract and salt. Stir until all of the ingredients are combined and evenly moistened.
3. Pour the oats into the baking sheet and use the back of a spoon to spread them into an even layer so that all of the oats will cook evenly.
4. Bake for 80 minutes in total, removing the pan to stir the granola every 20 minutes. When stirring, gently flip the granola over so that it cooks evenly. The granola is ready when it feels dry and crunchy and is a toasty, golden-brown color.
5. Remove from the oven and let cool to room temperature. Add the dried cherries and store in an airtight container until ready to use.