Granola Mix

Homemade granola is the kind of pantry investment that pays back every morning for half a year. This big-batch recipe yields about 60 servings, with rolled oats carrying the bulk and a generous mix of shredded coconut, sunflower seeds, sesame seeds, and chopped nuts adding crunch and protein.

The sweetener combo is what makes this granola taste like a proper bakery version: brown sugar for caramel depth, honey for floral sweetness, and molasses for that dark, almost-burnt-toffee bottom note. Heated together until just dissolved (don’t boil!), the syrup coats every flake before going into a low-and-slow oven that toasts rather than burns.

Kitchen Tips

• Don’t boil the syrup. Boiling caramelizes the sugar early, and the granola will scorch in the oven before it can toast properly.
• Spread thinly across the pans. Crowded oats steam instead of crisping, and you’ll end up with chewy granola when you wanted crunchy.
• Stir every 10 minutes during baking to prevent the edges from going dark while the centers stay pale.
• Add raisins, dried cherries, or cranberries only after the granola has fully cooled. Adding them while warm makes them tough and chewy.

Variations

• Stir in chocolate chips after cooling for a dessert-leaning trail mix style.
• Swap molasses for maple syrup and add a teaspoon of cardamom for a Scandinavian-style granola.
• Use coconut oil instead of vegetable oil for richer flavor and a slight tropical lift.