Alanna Taylor-Tobin's Stolen Granola with Extra Clumps

By Genius Recipes
April 26, 2017
9 Comments


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)

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.

More Great Recipes:
Grains|Make Ahead|Serves a Crowd|Valentine's Day|Winter|Christmas|Mother's Day|Father's Day|Spring|Summer|Fall|Gluten-Free

Reviews (9) Questions (2)

9 Comments

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?
 
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).