Make Ahead

Alanna Taylor-Tobin's Stolen Granola with Extra Clumps

June 15, 2021
6 Ratings
Photo by James Ransom
Author Notes

Adapted slightly from Alanna Taylor-Tobin via Casey Hayden of Moose’s via Claire Legas. For the full article, head here. —Genius Recipes

  • Makes 3 to 4 cups
Ingredients
  • 2 1/2 cups (1/2 pound) old-fashioned rolled oats
  • 1/2 cup (2 ounces) whole, raw almonds
  • 1/2 cup (2 ounces) whole, raw cashews
  • 1/3 cup (2 ounces) light brown (or unrefined) sugar
  • zest of 1 small orange
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon freshly grated nutmeg
  • 3 ounces (6 tablespoons / 3/4 stick) unsalted butter
  • 1/4 cup (2 ounces) maple syrup
  • 1 teaspoon kosher salt (yes, 1 teaspoon)
In This Recipe
Directions
  1. Position a rack in the center of the oven and preheat to 325º F. Line a rimmed baking sheet with parchment paper. Have a second rimmed baking sheet and piece of parchment ready.
  2. Combine the oats, nuts, sugar, orange, cinnamon, and nutmeg together in a large bowl. In a small saucepan, melt together the butter, maple syrup and salt, stirring to dissolve the salt. Pour over the oat mixture, tossing to combine thoroughly.
  3. Dump the mixture onto the lined baking sheet, and spread it into a thin sheet no thicker than an almond. Ideally, the edges will be slightly thicker than the center as they will bake faster. Lay the second piece of parchment over the granola, and place the second sheet pan on top, right-side up, making a little granola sandwich.
  4. Slide the whole thing into the oven and bake for 20 minutes. Rotate and continue baking another 10 to 20 minutes, peeking under the parchment to make sure the edges aren’t burning, until the granola is a rich golden brown. It will still be soft, but will crisp up as it cools.
  5. Let the granola cool completely in the sheet pan sandwich, then break up and store in an airtight container for up to a month (or possibly more). Enjoy over fruit and yogurt for breakfast, alone for a crunchy snack, or over ice cream for a decadent dessert.

See what other Food52ers are saying.

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  • Kristen Miglore
    Kristen Miglore
Genius Recipes

Recipe by: Genius Recipes

19 Reviews

Cynthia C. June 15, 2021
Is is by far the easiest way to make granola. Delicious and easy clean up. I will double the recipe. The orange zests makes for a beautiful addition.
 
Jayne W. December 21, 2020
I haven’t been this excited about homemade granola since I last used Adele Davis’s recipe, which calls for heating the oil & honey together before mixing. It was always first class, especially with chopped dates. Thanks so much...
 
Meagan November 18, 2020
My favorite granola recipe. It’s wonderful as written, but I also like to modify it to mimic the Trader Joe’s pecan praline granola by using all pecans, omitting the spices and orange, and adding ½ tsp of natural maple flavor. The original and my maple pecan riff are both on regular rotation in our house.
 
Jane May 1, 2020
I shipped this off to my children and they were crazy about it! Their current favorite 'Covid-carb.' My son wanted to know if I could add raisins next time. Is there anything special I should do or adjust? I assume a cup would be good for the recipe? I am also wondering if anyone has added Chia seeds.
 
Oaklandpat April 22, 2019
Thanks for posting this recipe Kristen! I made it as stated with the exception of the nutmeg, and it came out great. It did take a bit longer to get good and golden. The subtle orange flavor is a wonderful addition.
 
Karen B. April 21, 2019
This is delicious!! Thanks for the recipe, i love the bigger size clumps. Currently have a batch in the oven where i added tahini to the melting butter and cocoa powder (+ 1 tsp instant coffee) to the mix. Smells amazing and can't wait to try!
 
LULULAND January 6, 2019
Instead of the light brown sugar, can I add honey instead? thanks
 
Kristen M. January 9, 2019
I haven't tried but it will likely be stickier and more likely to burn, so keep an eye on it if you try!
 
nancyn December 22, 2018
We LOVE this granola! I substitute pecans for the almonds and add cranberries. I package it up in beautiful boxes for all my friends at Christmas time. It is the best granola I've ever had!
 
Poniesss403 February 14, 2018
I used this technique with Melissa Clark's riff off Nekisia Davis' olive oil granola and it came out perfectly. The edges were loose and the middle was clumpy so I was able to create the size clusters I preferred.
 
Ro January 8, 2018
First time I made anything like granola myself but this recipe turned out FANTASTIC. thank you so much for this deliciousness - cant wait to have it for breakfast tomorrow, the day after that, the day after that... :)
 
Leslie V. November 11, 2017
What sticks it together?
 
nancyn December 22, 2018
Butter and brown sugar.
 
Julie C. May 2, 2017
Is it possible to sub something for the butter to keep it vegan? Thank you!
 
chend9zl January 18, 2018
I subbed coconut oil and it worked well. The end result may have been a teensy bit more "delicate" than had I used butter.
 
bobbe April 30, 2017
I love that the yogurt and chunk of granola hold separate corners in the bowl . . . the experience of eating the equally delicious components side by side puts it over the top.
 
Alison April 27, 2017
Do you think coconut oil would work in place of butter?
 
Nancy M. April 26, 2017
This looks good. What are "whole oats"? Is that the same as regular oatmeal as opposed to steel cut or instant, or should I look for something else?
 
Kristen M. April 27, 2017
Thanks Nancy! Great question—I just updated the recipe to specify old-fashioned rolled oats, the kind you're probably expecting (whole in the sense that they're not ground up like instant oatmeal).