Adaptable Granola

Course: Breakfast

Cooking With Co-Op Basics:Easy Simple Granola

Yields 8-9 Cups

Gluten Free Adaptable, Vegan, Dairy-Free

Granola Bake

This recipe was adapted from this original recipe for my July 2017 Cooking with Co-Op Basics class at Mississippi Market. This class also included making yogurt from scratch; you can view that recipe here.


  • 5 cups (Approximately 1lb) Bulk Rolled Oats*

  • 1/3 cup bulk maple syrup*

  • 1/3 cup packed (2 1/3 ounces) light brown sugar*

  • 4 teaspoons vanilla extract

  • 1/2 teaspoon salt*

  • 1/2 cup vegetable oil (melted butter or other oil can be substituted)*

  • 2 cups (10 ounces) bulk raw nut and/or seed combo, finely chopped*

  • 2 cups raisins or cranberries or other dried fruit*

  • Optional To Taste: Cinnamon, Allspice, Cardamom, Pepper or other spices

*Indicates Co-Op Basics Item


  1. Adjust oven rack to upper-middle position and heat oven to 325 degrees. Line two rimmed baking sheets with parchment paper or silicon mat.

  2. Whisk maple syrup, brown sugar, vanilla, and salt in large bowl. Whisk in oil. Fold in oats and nuts until thoroughly coated.

  3. Transfer oat mixture to prepared baking sheet and spread across sheet into thin, even layer. Using stiff metal spatula, compress oat mixture until very compact.

  4. Bake until lightly browned, 30 to 35 minutes, stirring granola and rotating pans once halfway and onto alternative oven rack through baking.

  5. Remove granola from oven and cool on wire rack to room temperature, about 1 hour. Break cooled granola into pieces of desired size. Stir in dried fruit or cooked seeds/nuts. Wait until granola is cooled to add any chocolate pieces, puffed cereal or other delicate ingredients. (Granola can be stored in airtight container for up to 2 weeks.)