Equipment
Ingredients
Dry Grains and Nuts
- 250 g rolled oats
- 100 g rolled barley
- 100 g sliced almonds
- 50 g pumpkin seeds, raw
Wet Coating
- 90 ml extra virgin olive oil
- 85 ml honey
- 10 ml vanilla extract
Seasoning and Add-ins
- 4 g fine sea salt
- 2 g ground cinnamon
- 50 g unsweetened coconut flakes
- 100 g dried tart cherries
Nutrition (per serving)
Method
Preheat the oven to 150C/300F. Line a large rimmed baking sheet with parchment paper.
In a large mixing bowl, combine the rolled oats, rolled barley, sliced almonds, pumpkin seeds, fine sea salt, and ground cinnamon. Toss well to ensure the dry ingredients and spices are evenly distributed.
In a separate small bowl, vigorously whisk together the extra virgin olive oil, honey, and vanilla extract until the mixture is fully emulsified and smooth.
Pour the wet emulsion over the dry grain mixture. Use a silicone spatula to fold and mix thoroughly for at least two minutes, ensuring every oat, flake, and nut is completely coated in the oil and honey mixture.
Transfer the coated mixture onto the prepared baking sheet. Spread it into an even layer, then press down firmly with the spatula to compact it. This tight packing encourages the formation of large clusters.
Bake in the preheated oven at 150C/300F for 20 minutes. Remove the pan from the oven, gently fold the outer edges toward the center to prevent burning, and spread it back into an even layer, pressing down firmly once again.
Scatter the unsweetened coconut flakes evenly across the top of the granola. Return to the oven and bake for a final 10 to 15 minutes, or until the mixture is deep golden brown and exceptionally fragrant.
Remove the baking sheet from the oven. Allow the granola to cool completely undisturbed on the pan for at least 30 minutes. Once fully crisp and room temperature, break into large clusters and gently toss with the optional dried tart cherries.
Chef's Notes
- Pressing the granola down firmly on the baking sheet before baking and immediately after stirring is the fundamental secret to achieving large, satisfying clusters that hold together in milk.
- Using a high-quality, cold-pressed extra virgin olive oil enhances the savory notes and provides a far superior, longer-lasting crunch compared to neutral oils or butter.
- Do not add any dried fruit before baking. The high concentration of natural sugars in dried fruit will cause it to rapidly burn and turn bitter in the oven.
- For maximum customization, maintain the foundational ratio of 350g total rolled grains to 150g nuts and seeds, swapping in pecans, walnuts, sunflower seeds, or rye flakes as your pantry allows.
Storage
Refrigerator: 1 month — Refrigeration is optional but helps maintain maximum crispness in highly humid environments.
Freezer: 3 months — Freeze in an airtight container or heavy-duty freezer bag; thaw at room temperature for 15 minutes before serving.
Reheating: If the granola loses its crunch over time, refresh it by spreading on a baking sheet and warming at 150C/300F for 5 to 7 minutes.
