Crispy Maple-Almond Granola
A crunchy, cluster-filled cereal that stays crisp for weeks
Why This Recipe Works
The secret to achieving large, satisfying clusters is compressing the mixture into a compact layer before baking and leaving it undisturbed until completely cool. This technique allows the maple-sugar glaze to set into a brittle sheet that shatters into perfect pieces.
Instructions
Adjust the oven rack to the upper-middle position and heat the oven to 325 degrees. Whisk the maple syrup, sugar, vanilla, and salt together in a large bowl until the sugar begins to dissolve, then whisk in the oil.
Fold in the oats and almonds, stirring until the mixture is thoroughly coated and no dry patches of oats remain.
Transfer the oat mixture to a parchment paper–lined rimmed baking sheet and spread it into a thin, even layer roughly 3/8 inch thick. Using a stiff metal spatula, press down firmly across the entire surface until the mixture is very compact.
Bake until the granola is lightly browned and smells nutty, about 40 to 45 minutes, rotating the pan halfway through for even color.
Remove the pan from the oven and let the granola cool completely at room temperature for 1 hour — this resting period is vital for the granola to crisp and harden into clusters.
Break the cooled granola into pieces of your desired size. Stir in the raisins and serve.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Store in an airtight container at room temperature for up to 2 weeks.
Can I make this ahead of time?
The granola must cool for at least one hour before breaking into pieces.
