Meatless Friday: Large Batch Granola

Alex Resch shares her family’s favorite basic granola recipe. It makes a great meatless Friday breakfast, lunch, or snack. Download our printable recipe card. 

My family loves granola. We love it in parfaits, with milk, fruit bowls, or plain — right out of the jar. After trying many different granola recipes, I have created this large batch version so I can make a bunch at once. I buy everything in bulk from BJs or an online organic store. 

The granola stays fresh for at least two weeks in a glass jar with lid, and even longer in the freezer (at least a month — it doesn’t last much longer than that in our house!) I have given it as gifts (great family, friends, and priests' Christmas gift!), and our kids love adding their favorite add-ins like mini chocolate chips, fruit, or raisins. It makes a great meatless Friday breakfast, lunch, or snack.

Large Batch Granola 

Makes 40 servings 

Supplies 

4-cup microwave safe, glass measuring cup with spout and handle
Large mixing bowl (a metal stand mixer bowl works great)
Wooden spoon or spatula
2 half-sheet baking sheets
Parchment paper
Large jar or multiple mason jars with lids, or freezer-safe one-gallon plastic bags 

Ingredients 

11 cups old-fashioned rolled oats
1 cup melted coconut oil
1 cup maple syrup
1 tsp salt
½ tbsp cinnamon (optional)

Instructions

1. Preheat your oven to 350. Line the baking sheets with parchment paper and set aside.
2. Melt coconut oil in the glass measuring cup. Let it cool slightly and then add maple syrup.
3. While the coconut oil is cooling, measure your oats into the large mixing bowl. Mix in the salt and cinnamon.
4. Pour the coconut and maple syrup mixture over your oats and mix until all of the oats are coated. You can tell that you did a good job when the oats look wet and are slightly darker brown than when you started.
5. Pour the oats into the pans, trying your best to put the same amount in both pans. With your wooden spoon or spatula, spread the oats into an even layer. With the back of the spoon or spatula, gently but firmly beat and press the oats so they are packed firmly into the pan. Just try to press evenly across all of the oats and pack them down.
6. Bake the oats for about 20 mins. Check them at the 15-minute mark since all ovens are different and they go from being done to burned quickly if you aren’t careful. They are done when they are golden brown. Your kitchen will also smell amazing.
7. Allow granola to completely cool before touching or moving it. It will feel soft out of the oven but will harden upon cooling. Once cool, gently break the granola into chunks of your desired size. You can do this by hand, but it also works to gently lift the parchment paper carefully from the edges like you are going to fold it in half. The parchment is also helpful to transfer and pour the granola into your jars or bags.
8. Save in jars or bags and enjoy!

Substitutions and Add-ins:

1. Substitute 2-3 cups of oats with nuts (such as sliced pecans or slivered almonds), flaxseeds, and/or sesame seeds.
2. Add in chocolate chips, raisins, dried cranberries, dried bananas, and other ingredients after the granola has cooled. I usually keep the granola without the add-ins, and then let my family customize it how they want.
3. Instead of cinnamon, try pumpkin-pie spice or any other favorite spice combinations that you enjoy.
4. I do not recommend using liquid oil. Coconut oil works best, and butter also works, giving a slightly richer taste.
5. You can cut the recipe in half to make a smaller batch if needed.