I first published this ten years ago (!), so it needed a small update, and it now includes a printable recipe card…just scroll all the way to the bottom of the post for that.

I am seriously so excited to share this recipe with you. Woohoo!

As you know, I make my own granola on a regular basis, because store-bought granola is ridiculously overpriced. And making granola at home is just not that hard.

My least favorite part of the process, though, is the stirring. Opening the oven frequently lets a lot of heat out, plus even with rimmed baking sheets, I still manage to spill some granola every time.

When I got the America’s Test Kitchen DIY cookbook, this granola recipe caught my eye because it promised perfect granola with no stirring while baking.

Count me in!

Not only does this method save time, but it also produces granola that is nothing but clumps, and if you’re like me, this will make your heart sing.

The granola comes out as one big piece, so you can just break it into whatever size pieces you like.

This granola is perfectly crispy without being heavy. So good.

Also, baking it flat like this allows for much more even baking; no more burnt bits on the edges of the pan.

I didn’t plan this, but when I lined up all my ingredients, I realized almost everything is from Aldi (yep, even the maple syrup!)

In a large bowl, combine the maple syrup, brown sugar, vanilla, salt, and oil.

Next, stir in the oatmeal and chopped almonds. I love coconut in my granola, so I added some unsweetened flaked coconut.

Now, press the granola mixture into a rimmed baking sheet. (I use a half-sheet baking pan, like this one.)

You can use the back of a spatula to make sure it’s evenly pressed down.

Bake for 30-40 minutes.

If you like your granola slightly less brown, you can always bake it a little less.

Let the granola cool for about an hour. At this point, it should have hardened, and you can break it up into clusters.

The original recipe says you can add 2 cups of dried fruit at this point, but if fresh fruit is readily available at this time of year, I opt to skip that step.

But in the winter, raisins, craisins, or dried apricots are good additions.

Store your granola in an air-tight container.

You can eat this as a breakfast cereal with milk, of course, but it’s also really good sprinkled on top of yogurt.

As with most granolas, there’s some flexibility here. You don’t have to include coconut, you can use nuts other than almonds, and you can use coconut oil in place of the vegetable oil.

No-Stir Granola

Scroll down for printable!

1/3 cup maple syrup
1/3 cup packed light brown sugar
4 teaspoons vanilla extract
1/2 teaspoon salt
1/2 cup vegetable oil
5 cups old-fashioned rolled oats
1 1/2 cups raw whole almonds, chopped
1/2 cup shredded unsweetened coconut
2 cups raisins or other dried fruit

Heat oven to 325 ° F. Grease a rimmed half-sheet baking pan.

Whisk together the maple syrup, brown sugar, vanilla, salt, and oil. Stir in oats, almonds, and coconut.

Spread the oat mixture into the prepared baking sheet; press evenly to compact granola.

Bake for 30-40 minutes, or until granola is lightly browned, rotating baking sheet halfway through the baking time.

Remove from the oven and let cool thoroughly. When granola is cool, break into clusters and stir in dried fruit.

Store in an airtight container up to 1 month.

No-Stir Granola

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

This granola requires NO stirring during the baking time! Less mess, more even baking, more clumps. Perfect.

Print

Ingredients

• 1/3 cup maple syrup
• 1/3 cup packed light brown sugar
• 4 teaspoons vanilla extract
• 1/2 teaspoon salt
• 1/2 cup vegetable oil
• 5 cups old-fashioned rolled oats
• 1 1/2 cups raw whole almonds, chopped
• 1/2 cup shredded unsweetened coconut
• 2 cups raisins or other dried fruit (optional)

Instructions

Heat oven to 325° F. Grease a rimmed half-sheet baking pan.

Whisk together the maple syrup, brown sugar, vanilla, salt, and oil. Stir in oats, almonds, and coconut.

Spread the oat mixture into the prepared baking sheet; press evenly to compact granola.

Bake for 30-40 minutes, or until granola is lightly browned, rotating baking sheet halfway through the baking time.

Remove from the oven and let cool thoroughly. When granola is cool, break into clusters and stir in dried fruit.

Store in an airtight container up to 1 month.

Notes

To use coconut oil in place of the vegetable oil, just melt it before mixing with the rest of the liquid ingredients.

Use a combo of vanilla and almond extracts to switch things up.