R.I.P. The Granola

Friends!

Perhaps the ultimate favorite recipe of all time. The crowd pleaser. The winner-winner-chicken-dinner. The GOAT.

Y'all LOOOOOOVVVVVVEEEEE the Cathedral Granola.

Like…..a lot. So much so, that we’ve even shipped several pounds of it across the world to you, multiple times!

And for good reason. It’s definitely one of our favorite recipes, and we have always been stoked to get to share it. I mean c’mon…fresh seeds and nuts, maple syrup, olive oil, brown sugar…how is it not ridiculously expensive??

But wait…

IT IS. We recently did the math, and realized our ingredient costs have gotten waaaaayyy out of control on this recipe, and we seriously can’t justify selling you a small bag of granola for $36. Even if it’s ridiculously good.

But we can’t deny that this recipe is the type of recipe that has to be shared…it’s just that good.

So here it is! The full recipe! You might want to cut this in half or 1/4 to fit your kitchen or oven, but this is the recipe we’ve used for years to make a beautifully mouth melting granola.

We hope it brings you so much joy throughout this holiday season…and we promise it’ll make your kitchen smell better than your grandmother’s. And that’s definitely saying something :)

Cathedral Granola

Ingredients:

Rolled oats - 6 cups / 625g
Sunflower seeds (raw) - 2 cups / 305g
Pumpkin seeds (raw) - 2 cups / 310g
Coconut flakes (raw) - 2 cups / 122.5g
Chopped pecans (raw) - 3 cups / 340g
Salt - 1.5 tsp / 8g

Maple syrup - 1.5 cups / 470g
Brown sugar - 1 cup / 185g
Olive oil - 1 cup / 207.5g

Method:

Preheat the oven to 315˚F

Combine all dry ingredients in a large bowl, mix well.

In a separate mixing bowl, whisk the maple syrup and brown sugar together until combined. Slowly trickle the olive oil in as you continually whisk the maple syrup and brown sugar, to create an emulsification. Using a stand mixer can be very helpful for this step, although not necessary :)

Combine all the ingredients together (wet and dry), and mix until everything is well combined and nothing is left dry.

Spread the mixture out evenly on a baking sheet, lined with parchment paper to avoid sticking.

Bake for 10 minutes, then rotate and stir well, to break up any clumps and ensure evenness.

Bake for another 10 minutes, then rotate and stir again.

Increase temp to 325˚F.

Cook for another 3-5 minutes, until everything is nicely browned. The coconut flakes should be brown as well.

Allow to cool, and then “voila!”