This granola is it for me.
The Faux Martha’s version called “The Last Granola Recipe” kept me baking pan after pan. I’ve since made a few tweaks to both the ingredients and the method, scaling down and simplifying for ease. It keeps beautifully in the freezer, so if you have the space or people to eat it, double away.
It has a generous amount of cinnamon and a salty edge, and I’ve used many combinations of nuts and seeds with great results. If you want to add dried fruit or chocolate chips, those are best added after baking. Eat it as cereal, atop yogurt or peanut butter toast, or sprinkled on vanilla ice cream with caramel sauce and whiskey on the side (as our friends wisely taught us to do).
3 heaping cups old-fashioned rolled oats
1 tsp. salt (less to start if you use table or sea salt)
1 tsp. cinnamon
1-2 cups mix-ins (chopped pecans, sliced almonds, coconut flakes, sunflower seeds, etc.)
1/2 cup olive oil
1/2 cup maple syrup
1 tsp. vanilla
Preheat oven to 325° F. Combine all dry ingredients in a big bowl. Whisk wet ingredients together until combined. (It will emulsify and become thick.) Combine the dry and wet mixtures until thoroughly coated.
Spread evenly on a baking sheet lined with parchment or a nonstick mat. Bake for 12 minutes, stir, and bake for another 12 minutes. The granola should be a light golden color, and it will crisp up as it cools.