Copycat Purely Elizabeth Granola (Sweet and Salty)
Copycat Purely Elizabeth granola with big sweet and salty clusters made from coconut sugar, coconut oil, puffed amaranth and quinoa flakes for that classic Original flavor. Spread it loose on a half sheet pan, bake it low and slow with no flipping, and break it into chunks once it cools.
Servings: 20 30g servings
Calories: 140kcal
Equipment
- Digital Kitchen Scale
- Half sheet pan
- Parchment paper
- Large mixing bowl
- Small saucepan
- Silicone spatula
Ingredients
Dry Mix
- 300 g old fashioned rolled oats 3 cups + 6 tbsp
- 36 g sunflower seeds 1/4 cup
- 45 g quinoa flakes 1/4 cup + 3 1/2 tbsp
- 18 g chia seeds 2 tbsp
- 30 g tiny puffed amaranth seeds 1 1/2 cups + 2 1/2 tsp, or 36 g amaranth pop balls (3/4 cup + 1 tbsp)
Syrup
- 114 g coconut sugar for the syrup (3/4 cup)
- 60 g light or mild maple syrup for the syrup (3 tbsp)
- 36 g hot water for the syrup (2 tbsp + 1 1/4 tsp)
- 7 g fine sea salt for the syrup (1 1/8 tsp)
- 75 g virgin coconut oil stirred into the syrup off the heat (1/3 cup + 1/2 tsp)
- 5-6 g ground cinnamon stirred into the syrup off the heat (2-2 1/2 tsp)
Instructions
- Heat the oven to 250°F and line a half sheet pan with parchment paper.
- In a large bowl, stir together the oats, sunflower seeds, quinoa flakes, chia seeds and puffed amaranth.
- In a small saucepan over low heat, warm the coconut sugar, maple syrup, hot water and salt, stirring until the sugar mostly dissolves and the syrup looks glossy. Keep it below a simmer.
- Take the pan off the heat and stir in the coconut oil and cinnamon until melted and smooth.
- Pour the warm syrup over the dry mix right away and stir until every oat is evenly coated. It will look too dry at first, but keep mixing and the syrup will work its way through. Do not add extra liquid.
- Tip the mixture onto the lined pan and use your fingertips to spread it into an even layer covering the whole pan. Do not press it down or squeeze it into clumps; just fill in any holes so it bakes as one loose layer.
- Bake for about 1 hour 40 minutes without stirring or flipping, until the top is dry and golden. Rotate the pan halfway through the bake time. Ovens vary, so start checking at about 1 hour 30 minutes.
- Cool completely on the pan, about 1 hour, so the granola crisps as it cools. Break into chunks and store in an airtight container.
Notes
Gluten Free
This classic version has no flour, so it is gluten free when you use oats labeled certified gluten free.
Puffed Amaranth
Tiny puffed amaranth seeds, such as Urban Platter Puffed Amaranth, keep this closest to the original label. Amaranth pop balls, such as HerbaZest Amaranth Pop, work at the same weight and give the clusters an airier crunch. Puffed amaranth is so light that the volume looks like far too much, so weigh it if you can.
Sourdough Version
Have sourdough discard? My sourdough discard copycat Purely Elizabeth granola post makes this same granola with discard in place of the hot water.
Oven Differences
Every oven runs a little differently, so start checking early. If your oven runs cool, give the granola extra time until the top is dry and golden.
Nutrition
Calories are an estimate per 30 g serving and will vary with the brands you use.
