Large Clump Granola

Seasoned with maple syrup and sea salt, and loaded with nuts and seeds, this granola is not only super tasty but healthy, too — it’s a year-round staple in my house. Read below to find my tips for making excellent large-clump granola.

As I mentioned a few weeks ago in the Bircher muesli post , this granola is a staple in our house, one treat my kids never tire of, a great healthy breakfast or after school snack.

Four Tips for Making Granola that Clumps

1. Don’t stir. Don’t stir while it’s baking; don’t stir after you remove it from the oven.
2. Bake at a lower temperature. I bake this granola at 275ºF for 45 minutes to an hour or until it’s lightly golden all around. The lower temperature allows the granola to brown slowly and evenly without having to stir.
3. Once you remove the granola from the oven, let it cool completely on its sheetpan — this allows it to crisp up further and set. Once cool, you can break the granola into big ragged shards.
4. Parchment paper sheets : Parchment paper prevents the granola from sticking to the pan and therefore allows it to break away into big chunks. Save the sheets and use them again and again — store the used sheets in a bag.

Large-Batch Granola

If you’re going through the process of making granola, I don’t think there’s any point in making anything other than a large batch. With that in mind, here’s one final tip:

• Invest in a single large sheetpan: I love these 15x21x1-inch sheetpans . The below recipe yields nearly 3 quarts of granola. You can spread the granola over two standard sheet pans, but a single large sheetpan makes the process easier.

PS: Homemade muesli + Bircher muesli , another staple:

How to Make Large-Clump Granola

First, gather your ingredients. Combine rolled oats, almonds, seeds (such as millet, sunflower seeds, pumpkin seeds, etc.), unsweetened coconut, sea salt, maple syrup, and oil (melted coconut oil or a neutral oil such as grapeseed) in a large bowl . Toss to combine.

Spread onto a parchment-lined sheetpan .

Bake until evenly and lightly golden.

Let cool completely; then break into shards.

Store in an airtight vessel at room temperature.

Description

You can bake this granola on two sheetpans, rotating them halfway through the cooking. OR, bake the entire batch on a large 15x21x1-inch sheetpan .

Parchment paper sheets — can’t say enough about them. Save them and use them again and again — I fold mine up and stick them in a ziplock bag.

The recipe halves well, too. See notes below the recipe for those proportions.

• 4 cups ( 408 g ) oats (not instant)
• 1 1/2 cups ( 100 g ) unsweetened coconut flakes
• 2 1/2 cups ( 220 g ) sliced almonds
• 3/4 cup ( 160 g ) seeds such as pumpkin seeds, sunflower seeds, millet or other
• 2 teaspoons ( 7 g ) sea salt, such as Maldon
• 1 cup ( 319 g ) maple syrup
• 1/3 cup ( 72 g ) grapeseed oil or other neutral oil or melted coconut oil

1. Preheat the oven to 275ºF.
2. In a large bowl, toss together the oats, coconut flakes, almonds, seeds, and salt. Pour in the maple syrup and oil. Stir to coat.
3. Line a baking sheet with parchment paper and spread the oat mixture out on it. Place it in the oven and bake for 45 minutes to hour, or until the edges look slightly dark. Note: As soon as you start smelling it, start checking it. This may take you 30 minutes; it may take you an hour and 15 minutes depending on your oven and baking pan. Really try to use the visual cues: lightly golden throughout with slightly darker edges.
4. Do not stir: As in: Do not stir during the cooking process or when it comes out of the oven.
5. Let the mixture cool completely on sheet pan. When ready to store, lift up edges of parchment to loosen the granola — this will create nice big shards. Transfer shards to storage container. Pour in remaining granola — it will inevitably break into smaller pieces.

Notes

For a half recipe, use these proportions:

• 2 cups (204 g) oats (not instant)

• 3/4 cup (48 g) unsweetened coconut flakes

• 1 1/4 cups (128 g) sliced almonds

• 1/2 cup (102 g) seeds

• 1 tsp sea salt

• 1/2 cup maple syrup

• 3 tablespoons grapeseed oil or coconut oil (melted)

• Prep Time: 10 minutes

• Cook Time: 1 hour

• Category: Breakfast

• Method: Baked

• Cuisine: American

Seasoned with maple syrup and sea salt, and loaded with nuts and seeds, this granola is not only super tasty but healthy, too — it’s a year-round staple in my house. Read below to find my tips for making excellent large-clump granola.

As I mentioned a few weeks ago in the Bircher muesli post , this granola is a staple in our house, one treat my kids never tire of, a great healthy breakfast or after school snack.

Four Tips for Making Granola that Clumps

1. Don’t stir. Don’t stir while it’s baking; don’t stir after you remove it from the oven.
2. Bake at a lower temperature. I bake this granola at 275ºF for 45 minutes to an hour or until it’s lightly golden all around. The lower temperature allows the granola to brown slowly and evenly without having to stir.
3. Once you remove the granola from the oven, let it cool completely on its sheetpan — this allows it to crisp up further and set. Once cool, you can break the granola into big ragged shards.
4. Parchment paper sheets : Parchment paper prevents the granola from sticking to the pan and therefore allows it to break away into big chunks. Save the sheets and use them again and again — store the used sheets in a bag.

Large-Batch Granola

If you’re going through the process of making granola, I don’t think there’s any point in making anything other than a large batch. With that in mind, here’s one final tip:

• Invest in a single large sheetpan: I love these 15x21x1-inch sheetpans . The below recipe yields nearly 3 quarts of granola. You can spread the granola over two standard sheet pans, but a single large sheetpan makes the process easier.

PS: Homemade muesli + Bircher muesli , another staple:

How to Make Large-Clump Granola

First, gather your ingredients. Combine rolled oats, almonds, seeds (such as millet, sunflower seeds, pumpkin seeds, etc.), unsweetened coconut, sea salt, maple syrup, and oil (melted coconut oil or a neutral oil such as grapeseed) in a large bowl . Toss to combine.

Spread onto a parchment-lined sheetpan .

Bake until evenly and lightly golden.

Let cool completely; then break into shards.

Store in an airtight vessel at room temperature.

Description

You can bake this granola on two sheetpans, rotating them halfway through the cooking. OR, bake the entire batch on a large 15x21x1-inch sheetpan .

Parchment paper sheets — can’t say enough about them. Save them and use them again and again — I fold mine up and stick them in a ziplock bag.

The recipe halves well, too. See notes below the recipe for those proportions.

• 4 cups ( 408 g ) oats (not instant)
• 1 1/2 cups ( 100 g ) unsweetened coconut flakes
• 2 1/2 cups ( 220 g ) sliced almonds
• 3/4 cup ( 160 g ) seeds such as pumpkin seeds, sunflower seeds, millet or other
• 2 teaspoons ( 7 g ) sea salt, such as Maldon
• 1 cup ( 319 g ) maple syrup
• 1/3 cup ( 72 g ) grapeseed oil or other neutral oil or melted coconut oil

1. Preheat the oven to 275ºF.
2. In a large bowl, toss together the oats, coconut flakes, almonds, seeds, and salt. Pour in the maple syrup and oil. Stir to coat.
3. Line a baking sheet with parchment paper and spread the oat mixture out on it. Place it in the oven and bake for 45 minutes to hour, or until the edges look slightly dark. Note: As soon as you start smelling it, start checking it. This may take you 30 minutes; it may take you an hour and 15 minutes depending on your oven and baking pan. Really try to use the visual cues: lightly golden throughout with slightly darker edges.
4. Do not stir: As in: Do not stir during the cooking process or when it comes out of the oven.
5. Let the mixture cool completely on sheet pan. When ready to store, lift up edges of parchment to loosen the granola — this will create nice big shards. Transfer shards to storage container. Pour in remaining granola — it will inevitably break into smaller pieces.

Notes

For a half recipe, use these proportions:

• 2 cups (204 g) oats (not instant)

• 3/4 cup (48 g) unsweetened coconut flakes

• 1 1/4 cups (128 g) sliced almonds

• 1/2 cup (102 g) seeds

• 1 tsp sea salt

• 1/2 cup maple syrup

• 3 tablespoons grapeseed oil or coconut oil (melted)

• Prep Time: 10 minutes

• Cook Time: 1 hour

• Category: Breakfast

• Method: Baked

• Cuisine: American

Seasoned with maple syrup and sea salt, and loaded with nuts and seeds, this granola is not only super tasty but healthy, too — it’s a year-round staple in my house. Read below to find my tips for making excellent large-clump granola.

As I mentioned a few weeks ago in the Bircher muesli post , this granola is a staple in our house, one treat my kids never tire of, a great healthy breakfast or after school snack.

Four Tips for Making Granola that Clumps

1. Don’t stir. Don’t stir while it’s baking; don’t stir after you remove it from the oven.
2. Bake at a lower temperature. I bake this granola at 275ºF for 45 minutes to an hour or until it’s lightly golden all around. The lower temperature allows the granola to brown slowly and evenly without having to stir.
3. Once you remove the granola from the oven, let it cool completely on its sheetpan — this allows it to crisp up further and set. Once cool, you can break the granola into big ragged shards.
4. Parchment paper sheets : Parchment paper prevents the granola from sticking to the pan and therefore allows it to break away into big chunks. Save the sheets and use them again and again — store the used sheets in a bag.

Large-Batch Granola

If you’re going through the process of making granola, I don’t think there’s any point in making anything other than a large batch. With that in mind, here’s one final tip:

• Invest in a single large sheetpan: I love these 15x21x1-inch sheetpans . The below recipe yields nearly 3 quarts of granola. You can spread the granola over two standard sheet pans, but a single large sheetpan makes the process easier.

PS: Homemade muesli + Bircher muesli , another staple:

How to Make Large-Clump Granola

First, gather your ingredients. Combine rolled oats, almonds, seeds (such as millet, sunflower seeds, pumpkin seeds, etc.), unsweetened coconut, sea salt, maple syrup, and oil (melted coconut oil or a neutral oil such as grapeseed) in a large bowl . Toss to combine.

Spread onto a parchment-lined sheetpan .

Bake until evenly and lightly golden.

Let cool completely; then break into shards.

Store in an airtight vessel at room temperature.

Description

You can bake this granola on two sheetpans, rotating them halfway through the cooking. OR, bake the entire batch on a large 15x21x1-inch sheetpan .

Parchment paper sheets — can’t say enough about them. Save them and use them again and again — I fold mine up and stick them in a ziplock bag.

The recipe halves well, too. See notes below the recipe for those proportions.

• 4 cups ( 408 g ) oats (not instant)
• 1 1/2 cups ( 100 g ) unsweetened coconut flakes
• 2 1/2 cups ( 220 g ) sliced almonds
• 3/4 cup ( 160 g ) seeds such as pumpkin seeds, sunflower seeds, millet or other
• 2 teaspoons ( 7 g ) sea salt, such as Maldon
• 1 cup ( 319 g ) maple syrup
• 1/3 cup ( 72 g ) grapeseed oil or other neutral oil or melted coconut oil

1. Preheat the oven to 275ºF.
2. In a large bowl, toss together the oats, coconut flakes, almonds, seeds, and salt. Pour in the maple syrup and oil. Stir to coat.
3. Line a baking sheet with parchment paper and spread the oat mixture out on it. Place it in the oven and bake for 45 minutes to hour, or until the edges look slightly dark. Note: As soon as you start smelling it, start checking it. This may take you 30 minutes; it may take you an hour and 15 minutes depending on your oven and baking pan. Really try to use the visual cues: lightly golden throughout with slightly darker edges.
4. Do not stir: As in: Do not stir during the cooking process or when it comes out of the oven.
5. Let the mixture cool completely on sheet pan. When ready to store, lift up edges of parchment to loosen the granola — this will create nice big shards. Transfer shards to storage container. Pour in remaining granola — it will inevitably break into smaller pieces.

Notes

For a half recipe, use these proportions:

• 2 cups (204 g) oats (not instant)

• 3/4 cup (48 g) unsweetened coconut flakes

• 1 1/4 cups (128 g) sliced almonds

• 1/2 cup (102 g) seeds

• 1 tsp sea salt

• 1/2 cup maple syrup

• 3 tablespoons grapeseed oil or coconut oil (melted)

• Prep Time: 10 minutes

• Cook Time: 1 hour

• Category: Breakfast

• Method: Baked

• Cuisine: American

Seasoned with maple syrup and sea salt, and loaded with nuts and seeds, this granola is not only super tasty but healthy, too — it’s a year-round staple in my house. Read below to find my tips for making excellent large-clump granola.

As I mentioned a few weeks ago in the Bircher muesli post , this granola is a staple in our house, one treat my kids never tire of, a great healthy breakfast or after school snack.

Four Tips for Making Granola that Clumps

1. Don’t stir. Don’t stir while it’s baking; don’t stir after you remove it from the oven.
2. Bake at a lower temperature. I bake this granola at 275ºF for 45 minutes to an hour or until it’s lightly golden all around. The lower temperature allows the granola to brown slowly and evenly without having to stir.
3. Once you remove the granola from the oven, let it cool completely on its sheetpan — this allows it to crisp up further and set. Once cool, you can break the granola into big ragged shards.
4. Parchment paper sheets : Parchment paper prevents the granola from sticking to the pan and therefore allows it to break away into big chunks. Save the sheets and use them again and again — store the used sheets in a bag.

Large-Batch Granola

If you’re going through the process of making granola, I don’t think there’s any point in making anything other than a large batch. With that in mind, here’s one final tip:

• Invest in a single large sheetpan: I love these 15x21x1-inch sheetpans . The below recipe yields nearly 3 quarts of granola. You can spread the granola over two standard sheet pans, but a single large sheetpan makes the process easier.

PS: Homemade muesli + Bircher muesli , another staple:

How to Make Large-Clump Granola

First, gather your ingredients. Combine rolled oats, almonds, seeds (such as millet, sunflower seeds, pumpkin seeds, etc.), unsweetened coconut, sea salt, maple syrup, and oil (melted coconut oil or a neutral oil such as grapeseed) in a large bowl . Toss to combine.

Spread onto a parchment-lined sheetpan .

Bake until evenly and lightly golden.

Let cool completely; then break into shards.

Store in an airtight vessel at room temperature.

Description

You can bake this granola on two sheetpans, rotating them halfway through the cooking. OR, bake the entire batch on a large 15x21x1-inch sheetpan .

Parchment paper sheets — can’t say enough about them. Save them and use them again and again — I fold mine up and stick them in a ziplock bag.

The recipe halves well, too. See notes below the recipe for those proportions.

• 4 cups ( 408 g ) oats (not instant)
• 1 1/2 cups ( 100 g ) unsweetened coconut flakes
• 2 1/2 cups ( 220 g ) sliced almonds
• 3/4 cup ( 160 g ) seeds such as pumpkin seeds, sunflower seeds, millet or other
• 2 teaspoons ( 7 g ) sea salt, such as Maldon
• 1 cup ( 319 g ) maple syrup
• 1/3 cup ( 72 g ) grapeseed oil or other neutral oil or melted coconut oil

1. Preheat the oven to 275ºF.
2. In a large bowl, toss together the oats, coconut flakes, almonds, seeds, and salt. Pour in the maple syrup and oil. Stir to coat.
3. Line a baking sheet with parchment paper and spread the oat mixture out on it. Place it in the oven and bake for 45 minutes to hour, or until the edges look slightly dark. Note: As soon as you start smelling it, start checking it. This may take you 30 minutes; it may take you an hour and 15 minutes depending on your oven and baking pan. Really try to use the visual cues: lightly golden throughout with slightly darker edges.
4. Do not stir: As in: Do not stir during the cooking process or when it comes out of the oven.
5. Let the mixture cool completely on sheet pan. When ready to store, lift up edges of parchment to loosen the granola — this will create nice big shards. Transfer shards to storage container. Pour in remaining granola — it will inevitably break into smaller pieces.

Notes

For a half recipe, use these proportions:

• 2 cups (204 g) oats (not instant)

• 3/4 cup (48 g) unsweetened coconut flakes

• 1 1/4 cups (128 g) sliced almonds

• 1/2 cup (102 g) seeds

• 1 tsp sea salt

• 1/2 cup maple syrup

• 3 tablespoons grapeseed oil or coconut oil (melted)

• Prep Time: 10 minutes

• Cook Time: 1 hour

• Category: Breakfast

• Method: Baked

• Cuisine: American

Description

You can bake this granola on two sheetpans, rotating them halfway through the cooking. OR, bake the entire batch on a large 15x21x1-inch sheetpan .

Parchment paper sheets — can’t say enough about them. Save them and use them again and again — I fold mine up and stick them in a ziplock bag.

The recipe halves well, too. See notes below the recipe for those proportions.

• 4 cups ( 408 g ) oats (not instant)
• 1 1/2 cups ( 100 g ) unsweetened coconut flakes
• 2 1/2 cups ( 220 g ) sliced almonds
• 3/4 cup ( 160 g ) seeds such as pumpkin seeds, sunflower seeds, millet or other
• 2 teaspoons ( 7 g ) sea salt, such as Maldon
• 1 cup ( 319 g ) maple syrup
• 1/3 cup ( 72 g ) grapeseed oil or other neutral oil or melted coconut oil

1. Preheat the oven to 275ºF.
2. In a large bowl, toss together the oats, coconut flakes, almonds, seeds, and salt. Pour in the maple syrup and oil. Stir to coat.
3. Line a baking sheet with parchment paper and spread the oat mixture out on it. Place it in the oven and bake for 45 minutes to hour, or until the edges look slightly dark. Note: As soon as you start smelling it, start checking it. This may take you 30 minutes; it may take you an hour and 15 minutes depending on your oven and baking pan. Really try to use the visual cues: lightly golden throughout with slightly darker edges.
4. Do not stir: As in: Do not stir during the cooking process or when it comes out of the oven.
5. Let the mixture cool completely on sheet pan. When ready to store, lift up edges of parchment to loosen the granola — this will create nice big shards. Transfer shards to storage container. Pour in remaining granola — it will inevitably break into smaller pieces.

Notes

For a half recipe, use these proportions:

• 2 cups (204 g) oats (not instant)

• 3/4 cup (48 g) unsweetened coconut flakes

• 1 1/4 cups (128 g) sliced almonds

• 1/2 cup (102 g) seeds

• 1 tsp sea salt

• 1/2 cup maple syrup

• 3 tablespoons grapeseed oil or coconut oil (melted)

• Prep Time: 10 minutes

• Cook Time: 1 hour

• Category: Breakfast

• Method: Baked

• Cuisine: American

Find it online : https://alexandracooks.com/2015/05/06/fair-trade-giveaway-coconut-oil-granola/

A few weeks ago I mentioned my aunt had introduced me to a rebel pastry shell , a brown butter tart crust whose unorthodox assembly has earned it genius marks . It’s about as no-fuss as it gets as far as pastry making goes and tastes as light and flaky as the best.

I have made this shell several times since discovering the method, once filled with lemon cream, and most recently with a lemony, sweetened mascarpone topped with fresh berries. This is the only pastry crust I will make all summer long in my hot kitchen, on my unforgiving countertops, with my warm, clammy hands. Sayonara rolling pin, see you in the fall.

This is it: Place butter, vegetable oil, water, sugar, and salt in a bowl; place in hot oven for 15 minutes; mix with flour.

After the mixture has cooled, press it into tart pan:

Love this Vermont Creamery mascarpone:

Description

Tart shell: Food52

Filling: Epicurious

Lemon cream variation: Fill with lemon curd then sift confectioners’ sugar over top or top with Swiss meringue, then torch if desired.

Tart Shell:

• 6 tablespoons unsalted butter
• 5 ounces flour
• 1 tablespoon vegetable oil
• 3 tablespoons water
• 1 tablespoon sugar
• Pinch of salt

Filling:

• 1 pound mascarpone (about 2 cups )
• ¼ cup confectioners sugar
• 1 teaspoon fresh lemon juice
• ½ teaspoon grated lemon zest
• ¾ teaspoon pure vanilla extract

Serving:

• strawberries, stemmed and halved or quartered
• blueberries or raspberries would be nice, too

1. Heat the oven to 410° F. In a Pyrex type oven-safe bowl, combine the butter, oil, water, salt, and sugar. Place in the hot oven for approximately 15 minutes, until the mixture is boiling and the butter starts browning. Remove from oven, add flour quickly, until it forms a ball.
2. Once the dough is cool enough to touch, press it in to the tart mold evenly with your fingertips. Pierce the bottom with a fork, line the sides with the back of the fork to form ridges. Bake at 410° F (210° C) for 15 minutes or until the crust is light brown and shows fine cracks. Remove carefully from oven. It is ready for filling. Note: David Lebovitz recommends a brilliant patching technique for any cracks — just reserve a small knob of dough to spackle into any cracks after baking while it’s still warm. (No need to bake again.)
3. Meanwhile, make filling: Whisk together mascarpone, confectioners sugar, lemon juice, zest, vanilla, and a pinch of salt until smooth.
4. When tart shell has completely cooled, spread mascarpone filling over top. Top with fresh berries. Serve immediately or chill until ready to serve.

• Prep Time: 20 minutes
• Cook Time: 30 minutes