I have been making this granola for 20 years in different variations and flavor combinations. It was always a popular take-home item and holiday gift item from the bakery counter at both Sturbridge Baking Company and Sweet Kitchen & Bar.
I love this recipe because unlike commercial granolas, it has no added fat and is made with all natural sweeteners. It tastes amazing, and you can swap out the nuts for anything you like. Add coconut, sunflower seeds, etc. before baking, and you can further customize it by adding dried fruits, cocoa nibs or chocolate chips after baking.
As written, this makes a large batch that uses one 2.2-pound tub of oats. I like to make a big batch all at once, since it keeps well and has so many uses. If you would like to make a smaller batch, simply use the adjustable serving size slider on the recipe. It will automatically adjust the ingredient amounts.
Use this base as a blank canvas for endless variations. You can change it up with different extracts and spices like cinnamon. Add your choice of raw nuts and seeds before baking, and then add your choice of dried fruit after baking.
- 200 grams hot water
- 630 grams maple sugar or raw coconut sugar (see notes for no sugar options)
- 340 grams maple syrup, honey or liquid allulose
- 2 teaspoons vanilla
- 2 teaspoons kosher salt
- 1200 grams old-fashioned oats (certified gluten free)
- 2 cups raw nuts of your choice, chopped or sliced (or as much as you would like)
Preheat oven to 300 degrees, and line three 12x16-inch sheet pans with parchment paper.
Whisk the hot water and sugar together so that the sugar starts to dissolve. Add the maple syrup, vanilla and salt, and whisk to combine.
Place the oats and chopped or sliced nuts in a large mixing bowl, and pour the wet ingredients over them. Using your hands (or wear gloves if you hate getting sticky), mix the granola well, so that all of the oats and nuts are coated with the syrup mixture.
Divide the granola evenly between the three prepared baking sheets, and spread out evenly. Bake in a 300 degree oven for 15-20 min until dried out, crunchy and just starting to brown a little. Check for any spots that are still a little wet. Gently stir or move around to redistribute, and return to the oven for an additional 10-15 minutes to fully dry out. It will crisp up more as it cools.
Leave the granola on the pans until it is completely cool, then add the dried fruit if you desire.
Store in an airtight container at room temperature.
This granola will keep for up to a month at room temperature if kept in an air tight container.
No added Sugar -Use granulated allulose or monkfruit sweetener in place of the sugar. In place of the maple syrup or honey, use liquid allulose.