Big Clusters Maple Cinnamon Chocolate Chip Granola
Serves 55 mins prep25 mins cook
My favorite kind of granola is the kind with big clusters and lots of textures and flavors. The granola is a cinch to make, vegan, gluten-free, and highly adaptable based on personal preferences. Swap out the type of oil, nuts, or dried fruit based on taste preference. Reduce the cinnamon and use certified gluten-free oats, if desired. The maple flavor really shines and there’s a pleasant pop of cinnamon without being overdone. Breakfast or snacks are always better when there’s chocolate involved. Don’t stir the granola in order to create big clusters, and the longer it’s exposed to air to cool, the crispier it gets. This granola is on the chewy and sticky side rather than crispy, hard, dry, or overly crunchy.
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What you need
Instructions
0 Preheat oven to 350F, line a baking sheet with a Silpat or line with parchment paper. This granola is messy, sticky, and I recommend either a Silpat or parchment rather than just spraying a baking sheet with cooking spray. 1 In a large mixing bowl, whisk together first 9 ingredients, through optional salt. 2 Add oats, almonds, and toss to coat evenly. 3 Turn mixture out onto prepared baking sheet, keeping mixture lightly piled. Smoothing lightly with a spatula is okay, but don’t pack down too much. You want air to be able to flow without it being tightly packed. 4 Bake for about 25 minutes, or until the sauce that pools slightly at the edge of the baking sheet begins to barely caramelize. Watch your granola closely to make sure it’s not burning since ingredients and ovens vary. Remove baking sheet from oven and don’t stir. 5 Evenly sprinkle with dried fruit. 6 Evenly sprinkle with chocolate chips. 7 Do not stir granola and allow it to cool, for at least 1 hour, overnight if possible. The longer it’s exposed to air, the crispier and crunchier it becomes. 8 Break granola apart and store in airtight containers with lids or in Ziplocks. Granola will keep airtight for at least 2 weeks.View original recipe