Super-Crunchy Granola
Clump-level 10 granola, whether or not you wear Birkenstocks.
I used to cook professionally for other people, and I once spent a summer in Maine near Bar Harbor. I prepared lunch, dinner and dessert for a lovely family. There were a lot of big chopped salads, fancy toasts and time spent at the grill overlooking the bay. For breakfast, folks were on their own, but I always made granola.
If you’re anything like me, you have a POV when it comes to granola. I’ve tried them all and there is nothing that beats the homemade variety. I’ve been riffing on a Food52 recipe adapted from Brooklyn-based granola-maker Early Bird since it was first published around 2012. It’s endlessly customizable. The ideal components are a high ratio of nuts and seeds to oats, salt and maple syrup for stickiness (re: clumpy crunchy bits!)
The key technique for super crunchy granola is to press down on the mixture before and after baking, creating one big sheet. You can break it into chunks with your hands (so satisfying!) or snack on larger pieces like you would a granola bar.
This time of year, I eat my granola with full-fat Greek yogurt OR Good Culture cottage cheese, juicy mandarins and pomegranate seeds. If you make a batch on a Sunday, you’ll be set up for breakfast all week long.
Super-Crunch Granola
Makes about 1 quart
Ingredients:
3 cups old-fashioned oats (I like Bob's Red Mill Extra Thick, or Trader Joe’s)
1 cup raw nuts and/or seeds, roughly chopped if large (or a combination. I like cashews, walnuts, pumpkin seeds and sunflower seeds)
1/3 cup pure maple syrup
¼ cup extra-virgin olive oil or melted coconut oil
1 1/2 teaspoons ground spices (I like a combination of cinnamon, nutmeg, and cardamom)
½ teaspoon fine sea salt, plus more if you like
Optional extras: toasted unsweetened coconut shreds or flakes, chopped dried fruit, freeze-dried fruit, dark chocolate chunks
Directions:
Heat oven to 300F.
Stir together oats, nuts/seeds, maple syrup, oil, spices and salt. Spread onto a baking sheet lined with parchment. Press down into one layer.
Bake for about 40 minutes, or until a dark golden brown. Rotate once during baking, but don’t stir (you want some chunks, right? Don't stir!) Remove from oven and press down with a spatula again.
Let cool completely before breaking into pieces. This is the time to add your optional extras. Store in an airtight container.