Soak Nuts for the Crispiest Granola Ever

Soaking nuts and seeds before baking removes bitter tannins and creates a crispier, more porous granola texture.

Prep: 4–12h soaking + ~1h baking

Ingredients

• nuts and seeds of choice (almonds, walnuts, pecans, pumpkin seeds, sunflower seeds, cashews, sesame seeds)
• 1.5–2 tsp salt per 1 liter water (for soaking)
• remaining granola ingredients (oats, sweetener, oil, etc.) as desired

Instructions

1. 1. Rinse nuts and seeds thoroughly
2. 2. Soak in salted water (1.5–2 tsp salt per liter): almonds 8–12h, walnuts/pecans/pumpkin/sunflower seeds 4–6h, cashews 2–4h, sesame seeds 1–2h (optional)
3. 3. Rinse soaked nuts and seeds again to wash away released tannins
4. 4. Spread on a baking tray and bake at 130°C (265°F) for 30–40 minutes until dry to the touch
5. 5. Add remaining granola ingredients, then bake at 175°C (350°F) for 15–20 minutes until golden
6. 6. Let cool in the pan — granola will crackle and crisp further as it cools