Granola

Name: Granola
Prep time: 5 min
Cook time: 50 min
Total time: 55 min
Yield: 23 servings. 2.0 L
Cuisine: international
Ingredients: 85.0 g Almonds; 70.0 g Pecans; 50.0 g Pumpkin seeds; 50.0 g Sunflower Seeds; 215.0 g Rolled oats; 0.75 tsp Cinnamon; 0.75 tsp Salt; 90.0 ml Coconut oil; 0.5 tbsp Vanilla extract; 60.0 ml Maple syrup; 85.0 g Dried Cranberries

CHF

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Instructions

1
Preheat the oven to 150 °C. Line a baking sheet with parchment paper or a silicone baking mat.
2
Add almonds, pecans, pumpkin and sunflower seeds, rolled oats, cinnamon, and salt (if using) to the Vitamix container in the order listed and secure the lid.
3
Select speed 6. Pulse 3–4 times until the desired chunkiness is reached.
4
Transfer the mixture to a large bowl and pour the melted coconut oil, vanilla extract, and maple syrup over it. Mix thoroughly until the granola is evenly coated.
5
Spread the mixture flat on the prepared baking sheet and bake in the oven for 25 minutes. The granola should be golden brown and feel slightly dry.
6
Let cool and set on the sheet at room temperature for another 25 minutes.
7
Break into clusters and add the dried cranberries before serving.

Chef's Note

You can store the granola in an airtight container in a cool, dry place for up to two weeks. Use your preferred combination of nuts and seeds, or stir in coconut flakes or dark chocolate chips after baking.

With the Vitamix you can chop nuts and oats in just a few pulses to exactly the consistency you want — coarse or fine, without turning the ingredients to flour. No extra knife, no chopping on a board: you control the texture directly in the container by adjusting the number of pulse bursts.

Nutrition per 100 g

Energy	504 kcal2110 kJ
Fat	34.3 g
of which saturated fat	13.3 g
Carbohydrates	38.4 g
of which sugars	14.6 g
of which added sugars	4.0 g
Protein	11.6 g
Salt	0.13 g
Fiber	6.7 g
Cholesterol	0.0 mg

Values per EU FIC Regulation (1169/2011). Values are averages and may vary depending on ingredients and preparation.

Frequently Asked Questions

Why do you pulse in the Vitamix instead of just grinding?

Pulsing (3 to 4 short pulses at speed 6) breaks the nuts down in a controlled way to a coarse, chunky texture. Without pulsing — running the blender continuously — the almonds and pecans would turn into fine flour within seconds. The granola depends on that coarse texture, so the pulse technique is key here.

Can I make the granola without the Vitamix?

Yes. In that case just chop the nuts coarsely with a knife. The Vitamix does this step in a few seconds and gives you a more even result without having to chop down individual pieces.

Why is the granola baked at only 150 °C?

The low temperature keeps the maple syrup from burning before the nuts turn golden brown. At high heat the surface browns too fast while the inside stays moist — at 150 °C the granola cooks and dries through evenly.

How do I know when the granola is done?

After 25 minutes the granola should look golden brown and feel dry at the edges. What matters most, though, is cooling it on the sheet — it only hardens into the crisp clusters as it cools. Straight out of the oven it is still soft.

Which nuts and seeds can I vary?

Walnuts, cashews, hazelnuts, or macadamia nuts are all good alternatives to almonds and pecans. For the seeds, hemp seeds or chia seeds work well too. Keep the total amount of nuts and seeds (approx. 180 g) the same.