Adapted from my favorite granola recipe
(by Casey Hayden via Claire Legas).
This granola uses a unique baking technique of sandwiching the mixture between two sheet pans lined with parchment paper – no stirring necessary. Leaving it alone means you end up with big shards that can be crumbled into chunks and clumps.
You will need two rimmed baking sheets of the same size, and two sheets of parchment paper.
Store the finished granola in an airtight jar at room temperature; it will keep for at least a month.
If you can't find coconut sugar, use 1/3 cup brown sugar or unrefined sugar in its place.
I like the spicy, molassesy Kraken rum here, but any dark rum will be lovely, and a gold spiced rum will work, too.
If gluten is an issue, be sure to use oats that are certified gluten-free.
I like this granola sprinkled over a bowl of fresh fruit (berries, mango, apricots and peaches are all great choices) or cooked rhubarb, and topped with a scoop of greek yogurt. Add a drizzle of honey if you want a bit more sweetness.
This recipe is extra-easy if you weigh the ingredients into a bowl and pan - no sticky measuring cups!
All ounce measurements here are by weight.
Nutritional values are base on one of twelve servings.