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Granola

A crisp, lightly sweet everyday granola. It comes together in one bowl and one sheet pan, and the clusters crisp up as it cools, not in the oven — so pull it while it still looks a touch underdone. Makes ~7 cups; keeps for weeks.

Ingredients​

Dry

  • 4 cups old-fashioned rolled oats (certified gluten-free if needed)
  • 1½ cups raw nuts and/or seeds (e.g. 1 cup pecans + ½ cup pepitas)
  • 1 tsp fine-grain sea salt (scale back to ¾ tsp for table salt)
  • ½ tsp ground cinnamon

Wet

  • ½ cup melted coconut oil or olive oil
  • ½ cup maple syrup or honey
  • 1 tsp vanilla extract

Optional mix-ins

  • ½ cup chocolate chips or coconut flakes

Method​

  1. Heat the oven to 350°F (175°C) and line a large rimmed sheet pan with parchment.
  2. Mix the dry. In a big bowl, stir together the oats, nuts/seeds, salt, and cinnamon.
  3. Add the wet. Pour in the oil, maple syrup (or honey), and vanilla. Stir until every oat is lightly coated.
  4. Bake. Spread in an even layer and press down with a spatula. Bake ~20 min, stirring once halfway, until just golden at the edges — it firms up as it cools, so don't wait for deep brown.
  5. Cool flat. Let it cool completely on the pan without stirring if you want big clusters. Break into pieces once cool.

Notes​

  • Clusters: for the chunkiest granola, press the mixture flat before baking and leave it undisturbed while it cools.
  • Mix-ins go in cold: stir chocolate chips in after it's fully cooled, or they'll melt. Dried fruit can go in warm.
  • Store: airtight at room temp ~1–2 weeks; freezes well for longer.
  • Serve: over milk or yogurt with fruit (the breakfast menu in 01_setup.md).