Pecan & Walnut Granola

Pecan & Walnut Granola, Cookie and Kate

Description

A crunchy, clumpy granola built around a 200g blend of pecans and walnuts. Precision weighing keeps the oil-to-oat ratio in check, and the cooling time does the real work of creating that satisfying crunch. Based on the recipe by Cookie and Kate.

Yield: About 8 cups (16 half-cup servings)

Ingredients

Dry

Item	Amount
old-fashioned rolled oats	380g (4 cups)
raw pecans, roughly chopped	100g (~¾ cup)
raw walnuts, roughly chopped	100g (~⅔ cup)
fine-grain sea salt	6g (1 tsp)
ground cinnamon	2g (½ tsp)

Liquid

Item	Amount
coconut oil or olive oil	115g (½ cup)
maple syrup or honey	170g (½ cup)
vanilla extract	5g (1 tsp)

Post-bake add-ins

Item	Amount
dried cranberries	90g (⅔ cup)
chocolate chips (optional)	90g (½ cup)

Tools

Items
large rimmed baking sheet
parchment paper
large mixing bowl
spatula

Recipe

1. Preheat: Heat oven to 350°F (175°C). Line a large rimmed baking sheet with parchment paper.

2. Mix dry ingredients: In a large bowl, combine oats, pecans, walnuts, salt, and cinnamon. Stir until evenly distributed.

3. Add liquids: Pour in the oil, maple syrup (or honey), and vanilla. Mix thoroughly until every oat is coated.

4. Spread: Pour mixture onto the prepared pan and spread into one even layer.

5. Bake: Bake for 21–24 minutes. At the halfway point, give it a gentle stir, then press the granola firmly into a flat layer with the back of a spatula — this helps form clusters.

6. Cool: Remove from oven when lightly golden. Let cool completely on the pan, undisturbed, for at least 45 minutes. It will feel soft when hot and crisp up as it cools — don’t break it apart early.

7. Finish: Break into chunks with your hands. Stir in dried cranberries and chocolate chips if using.

Tip

Store in an airtight container at room temperature for 1–2 weeks, or freeze in a sealed bag for up to 3 months. Let frozen granola sit at room temperature for 5–10 minutes before serving. In humid conditions, refrigerating helps maintain the crunch.