Recipes // Snacks // Granola



Makes 3½ pounds (about 16 cups)

  • 10 cups (2 pounds) old-fashioned rolled oats
  • ¾ cup (4 ounces) sesame seeds
  • ½ cup (2.5 ounces) sunflower seeds
  • 2 cups (6 ounces) raw sliced almonds
  • 1 cup (2.5 ounces) shredded unsweetened coconut
  • 1 teaspoon kosher salt
  • 1½ tablespoons ground cinnamon
  • ¾ cup canola oil
  • 1 cup maple syrup
  • 1½ tablespoons Vanilla Extract
  • 1½ teaspoons almond extract
  1. Preheat the oven to 250°F. Position both racks in the upper two-thirds of the oven.

  2. Combine the oats, sesame seeds, sunflower seeds, almonds, coconut, salt, and cinnamon in your largest bowl. Stir until the contents are uniformly mixed. In a 4-cup liquid measuring cup, whisk together the oil, maple syrup, vanilla, almond extract, and golden syrup, if using, to make a uniform syrup. Pour this mixture into the bowl. Stir until everything is coated and there are no hidden pockets of syrup or dry ingredients in your bowl.

  3. Line the two 18 ×13-inch jelly-roll pans with parchment paper. Spread the granola in an even layer on each pan. Put them in the oven and set your timer for 30 minutes. Clean up the kitchen. Then shuffle the granola and switch the trays and rotate them. Go do something else for another 30 minutes. Then shuffle, switch, and rotate again. Set the timer for the last 30 minutes. Now do something really lovely for yourself. After all, you’ve just made your own granola!

  4. At the end of the full 90 minutes of baking, turn off the oven, but leave the granola there for up to 6 hours. It will harden and crisp up as the oven cools. If you like raisins or other dried fruit in your granola, sprinkle them over the top granola just before eating.


room temperature • covered container, 3 weeks

freezer • freezer-safe container or bag, 6 months (thaw at room temperature)

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