Kanku Michelsen, one of Stroll Dilworth's resident reporters, shared the granola she has made more times than she can count.
This is a simple, nut-free granola, and Kanku Michelsen says it has become a staple in her kitchen. She has made countless batches for her own family and as a homemade gift. "It's wonderfully foolproof," she writes, "with just the right touch of sweetness and a flavor that feels both comforting and refined."
The method is as plain as the name. Everything goes in one bowl, dry ingredients first, then the syrup and oil, and the mixture bakes low and slow on two sheet pans until it turns golden. There are no nuts to chop or add. As Michelsen puts it, every ingredient comes together in balance, "creating a granola that is as reliable as it is delicious."
Two notes before you start. The oven is set much lower than most baking recipes, at 250 degrees, and the granola needs about an hour, with a stir every 20 minutes so it browns evenly. And it has to cool completely before it goes into an airtight container.
Simply Granola
Ingredients
- 5 cups rolled oats
- 3/4 cup shredded unsweetened coconut
- 1/4 cup plus 2 tablespoons dark brown sugar
- 3/4 teaspoon kosher salt
- 1/4 cup plus 2 tablespoons maple syrup
- 1/4 cup neutral oil, such as avocado oil
Directions
- Preheat the oven to 250 degrees F.
- In a large bowl, combine the oats, coconut, brown sugar and salt. Mix until well combined.
- Add the maple syrup and oil and mix again until thoroughly combined.
- Pour the mixture onto two half-sheet pans in an even layer.
- Bake for approximately 1 hour, or until lightly golden brown, stirring every 20 minutes.
- Remove from the oven and let cool completely before storing in an airtight container.
A half-sheet pan is the ordinary rimmed baking sheet most home kitchens already have.
This story appears in the June 2026 issue of Stroll Dilworth.