Chunky granola with lots of nuts! I originally made this recipe with a little egg white, but these days I use 1 tablespoon of water and 1 tablespoon of ground flax which acts as a binder.
I make my granola in small batches because I'm always trying new recipes. If you double this and bake it on two different oven racks, you might have to adjust the timing. One recommendation, should you decide to double, is to make it all at once, then bake one sheet at a time. That will also give you a chance to gauge the correct time since ovens are always different.
For the nuts, I sometimes use the lightly salted type from a canister for a sweet & salty granola.
I used to bake this at 300, but now I use 275 and bake for a little longer. The granola browns slower and doesn't require as much stirring which means you get more chunks in the end.
And one more tip -- to press the granola into a slab, you can dampen your hands with a little water. This keeps the granola from sticking to your hands and it also adds a tiny bit of moisture to the granola which helps it stay in chunks. You don't want to add too much water, though.