If you want the most perfect and satisfying bowl of cereal you’ve ever had, you have to make this Homemade Granola. Not only is it extremely delicious, it’s so easy to make with such an ample yield that you’ll want to have this on standby at all times. It’s so much better than store bought that even if granola isn’t something you regularly buy, THIS is one to keep stocked at all times. Its base of oats and maple, brown sugar vanilla “sauce” is a sturdy foundation and fun to customize with your preference of add-ins like nuts, seeds, fruit, etc.
The beauty of this granola recipe is that you can control it to make absolutely massive clusters, thanks to Sally’s decade-tested technique. Instead of having to dig out only the big chunks, EVERYTHING is a big chunk. The ingenious addition of almond flour, along with the actual baking method ensures the granola clumps properly. Start with the essentials of oats, chunky chopped almonds and pecans, pumpkin seeds, then melt together a cohesive glaze of coconut oil, maple syrup, and brown sugar to bring it all together into a nice sticky mixture. A generous splash of vanilla, heap of cinnamon, and healthy dose of salt are the essential flavors that make this granola irresistibly delicious for all snacking purposes. Feel free to personalize with nuts, seeds, and dried fruits of your choosing. Next on my to-try list are coconut flakes, sunflower seeds, and cashews.
Bake this sticky mix smushed down into a 9x13” baking pan as a thick slab for the initial bake. Then remove from the oven and allow to cool before cutting into squares and breaking into chunks in the size of your choosing and return them to the oven for a final 10 minutes of crunch-time. That’s Sally’s expert method to make thick clusters, each full of all the mix-ins in every bite.
Enjoy these glorious chunks piled high in a bowl with ice cold milk and some fresh fruit like sliced strawberries or blueberries as a highly gratifying breakfast. When you’re all done with that, proceed to snack on these crunchy, sweet morsels throughout the day until they’re all done in a matter of two days. Store them in an airtight container at room temperature for up to 2 weeks (they’ll finish way before then) or even freeze any extras (there won’t be any).
