No-stir granola

If you ever make granola yourself, you know the drill, stir the hot mix every 10 minutes during the entire baking time. It's not difficult but a bit fiddly. So far, I have resorted to the stove-up method, gently toast the granola mix in a large wok and stir as you go along.

That's until I saw what Alexandra shared with her granola. She recommended lower oven temperature and no stirring. No Stirring, now that's a culinary revelation. Why haven't I thought of that? And I tried it today and it worked brilliantly. This method now will be my only method to make granola. Thank you, Alexdanra's Kitchen.

No-stir sheet pan granola
adapted from Coconut oil granola from Alexandra's kitchen

2 cups of jumbo oat flakes
3 cups of mixed nuts and seeds
1/2 teaspoon fine sea salt
3 tablespoons of olive oil
1/3 cup maple syrup
1 cup of dried fruit to add after baking (optional)

Preheat the oven to 140C/fan. Line a large sheet pan with a baking parchment.

Mix all dry ingredients (oat, nuts/seeds and salt) in a large bowl. In a pyrex jug, gently warm up the maple syrup and oil together (I use microwave). Drizzle the warm liquid into the dry ingredients. Mix thoroughly.

Tip the mixture unto a sheet pan covered with parchment paper. Even out the mixture across the sheet pan and press gently with a rubber spatula. Bake the granola at 140C for 40 minutes. Turn the sheet pan half way if you want. When the toasting is done,  you will see the mixture pull away from the edge of sheet pan. Take the granola out of the oven and let cool completely in the pan.

Gently break up the granola into clusters for storage.