Real talk: there is no right or wrong way to eat granola. On yogurt. Good. On frozen yogurt. Better. Straight off the palm of your hand. I like your moves.
Add granola to pancake batter for crunchy bites (chocolate chips would be ideal, too). Sprinkle it over apple slices that have been smeared with creamy brie. Use granola chunks instead of walnuts in your next batch of brownies and go all Edmund-and-his-Turkish-Delight but with granola brownies.
I prefer my granola with a big scoop of Greek yogurt and raw honey or plain with a splash of oat milk. I also sneak handfuls into my daily nomming routine, which is why I end up making this stuff at least once a week.
This recipe was inspired by Smitten Kitchen but has deviated quite a bit from her original recipe. The key to getting big, crunchy clusters is baking the granola for 30 minutes, turning the oven off for 30 minutes, and then resuming baking for about 30 more minutes. The break allows the granola to dehydrate a bit without the risk of burning the entire batch.
Girl and Granola’s Classic Cluster Granola
Makes: 6 cups
4 cups old-fashioned rolled oats
1 cup shredded unsweetened coconut
1 cup nuts (I like to do 1/2 cup almonds + 1/2 cup walnuts, but you can use whatever you have on hand)
1/2 cup pepitas
1/4 cup whole flax seeds
1/4 cup wheat germ, raw or toasted
1 heaping teaspoon ground cinnamon
1/2 teaspoon course sea salt
2 teaspoons pure vanilla extract
1/3 cup pure maple syrup
2 tablespoons raw honey
2 tablespoons coconut oil
1 egg white, beaten
1. Preheat oven to 300˚F.
2. Stir together oats, coconut, nuts, pepitas, flax seeds, wheat germ, cinnamon, and sea salt in a large mixing bowl.
3. In a medium bowl, whisk together vanilla extract, maple syrup, honey, coconut oil, and egg white. Pour over dry ingredients. Stir until all ingredients are coated evenly.
4. Pour granola onto a Silpat or parchment paper lined baking sheet with a rim.
5. Bake for 30 minutes. Turn oven off and leave granola in oven for 30 minutes. Then, turn oven back on to 300˚F and bake for 15-30 more minutes. Watch granola closely (I would recommend checking its brownness at the end of the break to estimate how much longer it will need to bake). The thinner the layer of granola is, the less baking time it will need after the break.
6. Once granola is amber brown, remove from heat and allow to cool completely on the pan.
7. Once cooled, use a spatula and your hands to break granola into chunks and transfer it to an airtight jar or container.
8. Store granola at room temperature for up to two weeks or in the fridge or freezer for up to several months.