Ingredients:

  • 3 cups Rolled Oats (Old-Fashioned, not instant)
  • 1 cup Nuts (Pecans or Sliced Almonds), roughly chopped
  • 1 teaspoon Ground Cinnamon
  • ½ teaspoon Fine Sea Salt
  • ½ cup Pure Maple Syrup (Grade A or B)
  • ¼ cup Neutral Oil (Rapeseed, Canola, or Melted Coconut Oil)
  • 1 teaspoon Pure Vanilla Extract
  • ½ cup Dried Fruit (e.g., raisins, cranberries, cherries)

Instructions:

  1. Preheat your oven to a mild 300°F (150°C). Line a standard half sheet pan completely with parchment paper.
  2. Combine the rolled oats, chopped nuts, cinnamon, and sea salt in a large mixing bowl. Stir well to ensure the spices are evenly distributed.
  3. In a separate, smaller bowl, whisk together the maple syrup, oil, and vanilla extract until fully emulsified (no oil streaks).
  4. Pour the wet ingredients over the dry mix. Use a rubber spatula to fold and mix thoroughly until every single oat flake is coated and moistened. This ensures even browning.
  5. Transfer the mixture onto the prepared sheet pan. Spread it into a single, relatively even layer. Crucially, use the spatula to press the granola down firmly across the entire sheet. This compression is vital for cluster formation.
  6. Bake for 20 minutes without disturbing.
  7. After 20 minutes, remove the pan. Gently stir only the edges of the granola that look slightly darker. Leave the large center mass completely undisturbed. Return to the oven for another 10–15 minutes, or until the granola is evenly golden brown.
  8. Remove the pan from the oven and place it on a cooling rack. Do not touch, stir, or attempt to move the granola. Allow it to cool completely—at least 60 minutes—until it is entirely crisp and brittle. This is the secret to forming clusters.
  9. Once cooled, lift the edges of the parchment paper. Break the large, brittle sheet of granola into desired cluster sizes using your hands or the edge of a spatula. Stir in the dried fruit.
  10. Transfer the finished granola to an airtight container for storage.