Ingredients
- 4 cups old-fashioned rolled oats
- 1 1/2 cups pecan halves, roughly chopped
- 2/3 cup pure maple syrup
- 1/2 cup melted coconut oil (or neutral oil)
- 2 tsp cinnamon
- 1 tsp vanilla extract
- 3/4 tsp kosher salt
- 1 cup dried cranberries or raisins
Instructions
- Heat the oven. Preheat to 325°F (165°C). Line a large sheet pan with parchment.
- Mix. Toss the oats, pecans, cinnamon, and salt in a large bowl. Pour over the maple syrup, melted coconut oil, and vanilla; stir until every oat glistens.
- Press flat. Spread onto the sheet pan in an even layer and press down firmly with a spatula — pressing is what makes clusters.
- Bake low and slow. Bake 25-30 minutes, stirring once halfway (or not at all, for maximum clusters), until golden and fragrant.
- Cool completely. Cool on the pan without touching — it crisps as it cools. This step is crucial for crunch.
- Finish. Break into clusters, toss with the dried cranberries, and store airtight up to 3 weeks.
💡 Granola smarts
Do not stir (or stir just once) if you want big clusters. Let it cool completely untouched — it feels soft out of the oven and crisps as it cools. Add dried fruit after baking so it does not turn rock-hard in the oven.
Common questions
How do I get big clusters?
Press the mixture firmly onto the pan, bake without stirring, and cool completely before breaking it up.
Can I reduce the sugar?
Yes — cut the maple to 1/2 cup; the clusters will be a bit looser but still delicious.
How long does it keep?
Up to 3 weeks in an airtight container at room temperature. It also freezes well for 3 months.
Can I swap the nuts?
Absolutely — almonds, walnuts, or pepitas all work. Keep the total nut volume the same.
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