the best granola ever

IMO

Mallory Corum

May 15, 2025

this granola is heavily adapted and inspired by

Jessie Sheehan

’s coconut hazelnut granola from snackable bakes, which was featured in

Susan Spungen

’s newsletter in 2022. the original newsletter can be read here.

we go through this stuff more than anything else… i make a double batch about every 10 days! i pack it for my afternoon snack at work (with greek yogurt and blueberries), and taylor eats at least one bowl of yogurt, honey, and granola daily.

now’s a good time to share these containers that keep my granola crunchy when i take it to work.

enough chit-chat. here’s the recipe, which lives taped into the door of my kitchen cabinet, alongside my sourdough measurements <3

corum granola

which stands on the shoulders of jessie sheehan’s coconut hazelnut granola

3/4 cup (117ml) maple syrup

118g (1/2 cup) EVOO

50g (1/4 cup) coconut sugar (use brown if you don’t have coconut)

1 tsp vanilla

1 tsp salt

300g (3 cups) quick-cooking oats (do NOT use old-fashioned)

202g (1.5 cups) sliced almonds

30g (1/4 cup) sesame seeds

45g (1 cup) unsweetened coconut flakes

You’ll notice I list the metric amounts first. This is because I put a large mixing bowl on my scale & tare it. Then, I get busy adding ingredients straight into the bowl, taring the scale between ingredients! Fewer dishes!

Preheat the oven to 325 degrees.
Combine the first 5 ingredients (maple syrup, evoo, coconut sugar, vanilla, salt). Whisk together.
Then add the oats, almonds, and sesame seeds. Mix till fully combined.
Spread evenly onto a sheet pan. Cook for 20 minutes at 325 degrees.
Stir when the timer goes off!
Cook another 10 minutes.
When the timer goes off, add coconut flakes.
Cook for 8-10 minutes till coconut is golden brown.
Stir when it comes out of the oven so it doesn’t cool into a very large granola bar!