Description

This Crunchy Granola recipe delivers a perfectly toasted, golden mixture of oats, nuts, seeds, and coconut, sweetened naturally with maple syrup and balanced by a hint of vanilla. With toasted nuts and a touch of wheat germ for extra nutrition, it’s a wholesome, crunchy snack or breakfast topper that you can customize by mixing in your favorite dried fruits.

Ingredients

Scale

Dry Ingredients

7 cups (623g) rolled oats, old-fashioned or quick-cooking*
1 cup (60g) large-flake coconut, unsweetened, optional
1 cup (113g) stabilized wheat germ
1 cup (99g) almonds, sliced
1 cup (113g) pecans or walnuts, coarsely chopped
1 cup (142g) sunflower seeds, raw or toasted

Wet Ingredients

1/2 cup (99g) vegetable oil
1/2 teaspoon table salt
1 cup (312g) maple syrup*
1 tablespoon (14g) King Arthur Pure Vanilla Extract

Add-Ins

5 cups dried fruit*

Instructions

Preheat the oven: Set your oven to 250°F and lightly grease two large rimmed baking sheets or line them with parchment paper to prevent sticking.
Combine dry ingredients: In a very large bowl, mix together the oats, coconut (if using), wheat germ, sliced almonds, chopped pecans or walnuts, and sunflower seeds until evenly distributed.
Mix wet ingredients: In a separate bowl, whisk the vegetable oil, salt, maple syrup, and vanilla extract until smooth and well blended.
Combine wet and dry mixtures: Pour the wet mixture over the dry ingredients in the large bowl. Stir and toss thoroughly until all the dry ingredients are evenly coated with the wet mixture.
Spread granola on baking sheets: Evenly spread the granola onto the prepared baking sheets, pressing it gently to flatten and compact the mixture slightly.
Bake and stir: Bake for about 90 minutes, stirring every 15 minutes with a heatproof spatula. Each time you stir, move the granola from the edges toward the center to ensure even browning. Also reverse the baking sheets top to bottom to promote uniform cooking.
Cool the granola: Once the granola turns a medium golden brown, remove the sheets from the oven and allow the granola to cool completely on the pans, which helps it harden and become crunchy.
Add dried fruit: Transfer the cooled granola to a large bowl and gently mix in the dried fruit of your choice.
Store the granola: Keep the granola in a tightly closed container at room temperature for several weeks, or freeze for longer storage. You can also portion it into decorative plastic bags for gift-giving.

Notes

Use old-fashioned rolled oats for best texture, but quick-cooking oats can also be used.
Using stabilized wheat germ adds nutritional value and a mild nutty flavor.
Feel free to substitute nuts and seeds according to your preference.
If you prefer, swap vegetable oil for melted coconut oil for additional flavor.
Maple syrup can be replaced with honey if desired, but this will change the flavor slightly.
Make sure to stir frequently during baking to prevent burning and promote even toasting.
Store your granola in an airtight container to maintain crispness.
The granola can be enjoyed as a breakfast cereal, snack, or topping on yogurt and desserts.

Prep Time: 15 minutes
Cook Time: 90 minutes
Category: Breakfast, Snack
Method: Baking
Cuisine: American

Keywords: granola, crunchy granola, homemade granola, healthy granola, snack, breakfast, oats, nuts, seeds, maple syrup, dried fruit