LAZY-DAY GRANOLA
Avid home cooks tend to say things like, “Oh, I never buy granola! It’s so easy to make at home.” But that’s true only if the granola really is easy to make. For a tasty, low-effort version that’s better than anything store-bought, use this formula for maple-glazed oats with almonds and sunflower seeds. There’s no chopping, pretoasting, syrup cooking, or constant stirring. The real bonus for going homemade is the much higher proportions of seeds and nuts. Granola companies use skimpy amounts of these ingredients due to their cost. Yes, they are pricey, but the money you save making your own granola more than makes up the difference.
TIPS:
• You can substitute other nuts and seeds, but note that the cooking time here works for the small size of sunflower seeds and sliced almonds.
• For a more full-bodied flavor, use maple syrup labeled “dark” or “robust.”
makes about ½ cups
gluten-free, vegan (dairy-free, no eggs)
- ¾ cup (245 g) pure maple syrup
- 3 tablespoons almond or other nut oil or olive or neutral oil
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt, plus more for sprinkling
- 3 cups (288 g) old-fashioned rolled gluten-free oats
- 1 cup (149 g) raw sunflower seeds
- 1 cup (116 g) sliced almonds
1. Position a rack in the center of the oven and preheat to 325°F. Line a half sheet pan with parchment paper.
2. Whisk the maple syrup, oil, cinnamon, and salt in a large bowl. Fold in the oats, sunflower seeds, and almonds until evenly coated. Dump onto the prepared pan and spread in an even layer all the way to the edges.
3. Bake until the granola is golden brown, 40 to 45 minutes. The edges will be darker than the center, but don’t let them get too dark, or they’ll end up bitter. For more evenly browned granola, stir once or twice while it bakes.
4. Sprinkle lightly with salt as soon as it comes out of the oven. Cool completely on the pan on a wire rack.
MAKE AHEAD
The granola will keep at room temperature for up to 2 weeks or in the freezer for up to 4 months.