Place the nuts into a large ziploc bag, squeezing the air out as you're closing it. Bash them with a wooden mallet or a rolling pin until you get a mixture of smallish and largish pieces. Place them into a large mixing bowl.
Add the remainder of the ingredients (except for maple syrup) into the bowl and mix until combined.
Pour the maple syrup into the bowl and stir well, until all the mixture is wet (until the maple syrup has been distributed well through the mixture).
Pour the mixture into the lined baking tray, press well into the tray (this is important as it will help you create those lovely chunks) and bake for 30 minutes until your house smells divine.
Read above for the different ways to create chunks in your granola - (1) either leave the pressed mixture baking as is for the whole baking time, then take out of the oven and let cool in one piece. Once cool, break into pieces and store in a granola storage box. This will create softer but still crispy chunks (as pictured). This is the method I use most often.
Or, (2) if you're after even crispier and crunchier chunks, gently disturb the baking mixture 10 minutes before the end of the baking time (that is, after 20 minutes) and allow the chunks which you have so created to be baked from a different side/sides. When you pull the tray out of the oven, again let the mixture cool down first before transferring into a storage box.
This granola should keep for a few weeks.
This makes quite a lot of granola (I would estimate maybe enough for 10 to 12 breakfasts, depending on how much you like to eat in the morning). It is easily halved if you prefer to make less.
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(c) 2020 – copyright Once a Foodie. All rights reserved.
(c) 2020 – copyright Once a Foodie (onceafoodie.com). All rights reserved.