Preparation info

  • Difficulty


  • Makes About

    5 cups

Appears in

The Baking Bible

By Rose Levy Beranbaum

Published 2014

  • About


old-fashioned rolled oats cups 7.8 ounces 222 grams
walnut halves, coarsely chopped 1 cup 3.5 ounces 100 grams
light brown Muscovado sugar, or dark brown sugar ¼ cup, firmly packed 1.9 ounces 54 grams
ground cinnamon 1 teaspoon . 2.2 grams
fine sea salt ½ teaspoon . 3 grams
pure maple syrup 6 tablespoons (89 ml) 4.5 ounces 127 grams
canola or safflower oil, at room temperature 3 tablespoons (44 ml) 1.4 ounces 40 grams
pure vanilla extract ½ tablespoon (7.5 ml) . .


In a large bowl, toss together the oats, walnuts, brown sugar, cinnamon, and salt. Pour on the maple syrup, oil, and vanilla and toss to coat the oat mixture thoroughly. Spread the mixture evenly on the half sheet pan and bake for 20 minutes. Turn the pan halfway around after the first 10 minutes. Remove the pan to a wire rack to cool to room temperature. You will need 4 cups/14.8 ounces/420 grams of granola for the cookie dough.

Raise the oven temperature to 375°F/190°C.