While I know that it is convenient to purchase granola from the store, I hope that with my easy-to-follow steps, helpful tips (especially for the most addictive granola clusters) and foolproof recipe that uses wholesome everyday ingredients you will give this chunky granola recipe a try.
And hopefully, put this easy granola recipe on the weekly rotation. If you are in, let’s break it down together.
What’s in granola – Recipe ingredients
This vegan granola recipe has three sets of ingredients. Wet ingredients, dry ingredients, and optional add-ins (i.e., dried fruit and superfoods.)
Wet Ingredients:
- Sweeteners – Maple Syrup and Coconut Sugar: When I first started making this baked granola recipe, I used to use a combination of maple syrup and brown sugar. However, after deciding to stop using refined sugars in my cooking (back in 2016), I now make it with coconut sugar instead of brown sugar. I think the difference in taste is not recognizable. And I believe, as long as it is consumed in moderation, it is a healthier sweetener as it doesn’t spike up your blood’s glucose and insulin level like brown sugar does due to its low glycemic index value. (Source)
In place of maple syrup, you can use the same amount of agave nectar and honey as well. - Vanilla Extract: As in most sweet baked goods, the vanilla extract helps with enhancing the flavors of all the other ingredients used in the recipe.
- Salt: Similar to vanilla extract, salt is an essential ingredient used in baking as it brings out the sweetness of the baked goods. Over the years, I used mostly Kosher and table salt to make this recipe. I think they all work well.
- Vegetable Oil: Any oil that you have on hand. When I feel like making this a coconut granola recipe, I use coconut oil to continue with the flavors coming from coconut sugar and unsweetened coconut flakes (that we add in the end.)
However, in the past, I also made this recipe using other vegetable oils like avocado and grapeseed oil and thought that they all worked well.
Dry ingredients:
- Old Fashioned Rolled Oats: This recipe only works with old fashioned rolled oats. I wanted to mention this because if you mistakenly pick up the quick-cooking oats this recipe will not work.
I usually get my rolled oats from Trader Joe’s as they sell gluten-free certified rolled oats (affiliate link). Using their rolled oats comes handy when I want to make sure that this is a gluten-free granola recipe for my friends who suffer from celiac disease.
However, you can also use rolled oats brands like Quaker Oats (affiliate link), or even Bob’s Red Mills’ extra-thick rolled oats (affiliate link). - A combination of your favorite nuts: This recipe uses 2 cups of chopped, unsweetened and unsalted nuts. The best part about it is that you can use any of your favorite nuts. I went for walnuts and almonds as I like the flavor combo, but feel free to use whatever you want or have on hand.
Be sure to give them a good chop.
Optional Add ins
The following ingredients are optional to add-in to this chunky granola recipe after it is baked. The fact that you can easily change it up is what I like most about this basic granola recipe in that you can change it up with add-ins in any way you want.
Here are a few options:
- Dried Fruit: The recipe below suggests adding 1 ½ cups of dried fruit into the granola after it is baked and cooled. Similar to nuts, you can use any dried fruit you like. I love raisins, dried cranberries (I love the orange juice sweetened version), dates, dried figs, and goji berries.
With this being said, if you are after a low sugar granola recipe, you can skip adding dried fruit. I think that this recipe is sweet enough without the addition of dried fruits. Alternatively, if you want more sweetness, you can pair it with fresh fruit when you are serving it. - Ground Spices: When I make this during the fall and later in the holiday season, I spice it up by adding ground spices like cinnamon, cardamom, allspice, ginger, and nutmeg.
- Superfoods: I love adding superfoods like unsweetened coconut flakes, ground flaxseeds, chia seeds, and hemp seeds into my granola. I think it is such an easy way to make it a healthier and more nutritious snack option.
- Chocolate Chips: Now, I know chocolate chips are not considered as a healthy ingredient, but we all need to treat ourselves every once in a while. If you feel like chocolate cravings are creeping up on you, feel free to add in a cup of your favorite chocolate chips in your granola.
How to make your own granola:
There are just a few steps to putting it all together, and it happens in less than 10 minutes. Follow the steps below to make your own chunky granola recipe at home:
- Mix the wet ingredients: In a large bowl, whisk together maple syrup, coconut sugar (or brown sugar), vanilla extract, vegetable oil, and salt.
- Mix the dry ingredients: Either in that same large bowl or another one, mix together the rolled oats and nuts.
- Mix the wet and dried ingredients together: Using a spatula, mix them together until all the oats and nuts are covered with the wet ingredients.
- Transfer it to a baking sheet: Lay a baking sheet with parchment paper or reusable silicone liner such as Silpat (affiliate link). Transfer the granola into the baking sheet and spread it with the help of a spatula.
Using a ramekin with a flat bottom press the granola gently and distribute evenly throughout the pan make it compact (More on why we do this is below).
3 Tips on how to make granola clusters:
If you are after those addictive homemade granola clusters (some people also call them clumpy granola) the tips below will help you get them in no time:
- Use a flat bottom ramekin: Once you spread the granola on the baking sheet, gently press on the granola with the bottom of a ramekin to make it compact. This might seem like an extra step, but doing so helps with getting those lovely clumpy granola pieces with every bite.
- Let it cool on the counter: I know it is no fun to wait, but resist the urge to dig in. Let it cool for at least 30 minutes (until it comes to the room temperature) before breaking the chunks.
- Be gentle as you break it into chunks: When ready to break it apart, use a large spatula to break it into chunks. I also recommend being gentle as you transfer it into a jar or another airtight container.
- Incorporate the additional goodies after it is cooled: Once your granola is baked and cooled, break it into clusters and transfer to another bowl. Add in whatever else you want to add (dried fruit, superfoods, etc.) and give it a gentle toss.
How to serve
While I mostly snack on this chunky granola just by itself, I also serve it as a part of my breakfast or when I need a pick-me-up in the afternoon. Here are a few of my favorite ways to serve to inspire you to make this easy and healthy granola recipe at home.
If you want to watch me prepare these, be sure to watch the video in the recipe card below.
- Serve it as a cereal: This is my favorite way to serve. Simply, fill a bowl with a few scoops of this homemade granola cereal and drizzle it with your favorite milk. I usually top it off with a spoon of almond (or peanut) butter and a handful of fresh fruit, especially if I am serving it for breakfast.
- Serve it with yogurt and make Greek Yogurt Parfaits: Layer yogurt, fresh fruit, and granola in mason jars for a grab and go snack, just like they do it in Starbucks.
- Top your oatmeal off with granola: Whether you make overnight steel cut oats, slow cooker oatmeal, or almond milk oatmeal, this basic granola recipe is the perfect topping for your oatmeal in the morning.
FAQs
Over the years of baking this granola, I found that a lower temperature oven does a better job, so I bake my granola in a pre-heated 325 degree oven for 20-25 minutes.
It takes about 20-25 minutes for this granola to bake. The visual cue is when it turns golden brown.
This basic granola usually lasts about 5-7 days on the kitchen counter as long as it is stored in an airtight container. I usually store it in this glass jar (affiliate link), but any of your favorite containers would work. Keeping it in an airtight jar is the key to keeping your granola crunchy. If you want to include it in your kids’ lunch bag, these Stasher bags (affiliate link) are perfect for it.
Other creative granola recipes you might like:
- Tahini Granola with Pumpkin
- Chunky Banana Granola
- Quinoa Crunch
Chunky Granola Recipe
Ingredients
- 1/3 cup maple syrup
- 1/3 cup packed coconut sugar or brown sugar
- 4 teaspoon vanilla extract
- 1/2 teaspoon table salt
- 1/2 cup vegetable oil grapeseed, coconut, and avocado oil would all work
- 5 cups old-fashioned rolled oats
- 1 cup walnuts chopped
- 1 cup raw almonds chopped
- 1/2 cup raisins chopped
- 1/2 cup cranberries chopped
- 1/2 cup goji berries chopped
- 1/2 cup dates chopped
- 1/2 cup unsweetened coconut flakes
Instructions
- Adjust the oven rack to upper middle position. Heat oven to 325 °F.
- Line your sheet pan with parchment paper. (it helps tremendously when it is time to clean.)
- Whisk maple syrup, brown sugar, vanilla, salt and oil in a BIG bowl.
- Add the oats, almonds and walnuts in to the liquid mixture and fold until thoroughly mixed.
- Transfer the oat mixture onto baking sheet and spread it to make an even layer.
- Using the back of a ramekin* or a spatula, compress oat mixture until it is very compact.
- Bake for 20-25 minutes rotating pan once halfway through baking.
- Once baked, remove it from the oven and let it cool for 15-30 minutes.
- Break cooled granola into pieces of your desired size.
- Mix in the chopped dried fruit and shredded coconut.
Video
Notes
- This granola recipe yields about 8-9 cups of granola.
- Use a flat bottom ramekin: Once you spread the granola on the baking sheet, gently press on the granola with the bottom of a ramekin to make it compact. This might seem like an extra step, but doing so helps with getting those lovely clumpy granola pieces with every bite.
- Let it cool on the counter: I know it is no fun to wait, but resist the urge to dig in. Let it cool for at least 30 minutes (until it comes to the room temperature) before breaking the chunks.
- Be gentle as you break it into chunks: When ready to break it apart, use a large spatula to break it into chunks. I also recommend being gentle as you transfer it into a jar or another airtight container.
- Incorporate the additional goodies after it is cooled: Once your granola is baked and cooled, break it into clusters and transfer to another bowl. Add in whatever else you want to add (dried fruit, superfoods, etc.) and give it a gentle toss.
- Storing: This basic granola usually lasts about 5-7 days on the kitchen counter as long as it is stored in an airtight container. I usually store it in this glass jar (affiliate link), but any of your favorite containers would work. Keeping it in an airtight jar is the key to keeping your granola crunchy.
Nutrition
Recipe adapted from America’s Test Kitchen
Linda
I have been making my own granola for four years. This rivals the recipe I’ve been using. Now i am now not the only one in the family who devours the homemade granola!!
Aysegul Sanford
Hi Linda,
That is music to my ears. 🙂
I am so glad it worked for you. Thank you so much..
Cheers from the sunny Caribbean!
Ice
Mariko
Hi! This recipe looks awesome! I was thinking of using this recipe for party favors at my wedding. Do you know how long it will keep? I am trying to find something that I can make in advance, as I am sure may hands will be full with other stuff the few weeks before.
Aysegul Sanford
Hi Mariko,
Congratulations on your wedding. I can only imagine how busy you are..
What a great idea to give these as party favors! Every one of my friends on the island got this in their Christmas basket last year and they loved it.
To answer your question: As long as they are kept in airtight containers they are pretty fresh for up to 5 days. They are still okay after the end of a week but I think they loose some of their freshness after the 6th day.
Please let me know if you have any other questions.
Good luck with the wedding preparations…
Cheers!
Ice
Caroline R.
I’ve tried so many kinds of granola for my kids in the morning… this is the best one I’ve ever had, and my kids definitely agree with me!!! We all love it, it’s my go-to recipe now! Thanks for sharing 🙂
Brittany
I made 2 batches today (mixed all together in a HUGE bowl, up until I had to put them on trays for the oven). It worked out great! I used coconut oil, and pecans instead of the walnuts. I also didn’t have any maple syrup so I used a combo of agave and corn syrup, so it doesn’t have any maple flavor. I will buy that and try next time. I cut down by half on the sugar as I figured my sweeteners were sweeter than intended. The first batch was definitely over-toasted (but still edible) at 40 minutes, so I did the second for like 33. I still think it could have gone a little shorter. Maybe it is because I am at a high altitude? I also added a tablespoon or two of unsweetened cocoa powder to the second batch for fun. I couldn’t stop eating it while it was raw. Now I am too full of granola to try any with milk/yogurt tonight, but looking forward to breakfast for sure!
Aysegul Sanford
Hi Brittany,
Oh wow.. I cannot thank you enough for this insight. This is really helpful especially because I am in the process of gathering all these notes to write an update for the recipe and the blog post.
I think the time varies from place to place. I will definitely note this on the update.
Also, I know what you mean when you say, “you couldn’t stop eating”.. 🙂
Thank you once again for the insight!
Cheers!
Sharen
I was spending $5/ week on granola. Not only is this recipe so much more economical, but it tastes amazing! I’ve already shared the recipe with my neighbor who also loves it. Thank you for posting such a great recipe.
Aysegul Sanford
Hi Sharen,
I am glad to hear that you liked it.
I made a batch today as well..
Thank you for stopping by!
Cheers!
Ice
K Marie
Hi Ice!
I made this granola, and it is amazing. My boyfriend especially can’t stop eating it – after I make it, he literally goes to bed saying, “Mmmm, granola for breakfast in the morning!” It’s simply delicious and made our whole apartment smell wonderful 🙂
We used coconut oil instead of veggie oil, as others mentioned. We also subbed cashews for walnuts, and dried currants for the raisins/goji berries, just because that’s what we had on hand.
Thank you so much for sharing this recipe!
Aysegul Sanford
Wonderful K Marie!!
I think the coconut oil is such an amazing idea. I should update the recipe.
Thank you so much for letting me know and visiting my blog.
I really appreciate it.
Cheers!
Ice
Trossachsbird
This is a great recipe! Been watching for a granola recipe that I like for years. This is it. Yum! Thank you
Aysegul Sanford
Hi Trossachsbird,
Thank you!
I love it too because it works every time.
I have been working on perfecting a chocolate granola recipe for the last 2 weeks but I still cannot get the same results..
Hopefully soon. :))
Thanks for stopping by.
Cheers!
Ice
Ceren
I made this for the 100th time today and still loving it!!! The best granola recipe ever!
Aysegul Sanford
Love that you love it! I kinda LOVE you too! 🙂
SupaSteppy
Just made this with a few adjustments, added a few different ingredients in lieu of the fruit like macadamias, pepitas and sesame seeds as hubby prefers his muesli fruit free, and used rice bran oil in place of the vegetable oil. The result? Amazing!! Won’t use another recipe again 😀
Aysegul Sanford
Hi SupaSteppy,
It is fantastic to hear that it turned out great. This granola recipe is really foolproof. The best part of it is that by using different nuts and dried fruit you can change it up easily.
Thank you for stopping by!
Cheers
Ice
Miguel
Yay! NOw I will have unlimited fountain of granola! As long as I buy the ingredients…
Thanks for recipe I will try it someday! I can eat a 3 kg bag in less than a week, maybe less.
P.s.- Is Crystal… single? … jk! hehe
Cya!
Aysegul Sanford
Ha ha.. Yes she is. 🙂
This granola is the best thing ever. For real. 🙂
Kate
Did everyone who made this really bake it for 40 minutes? It was burning when I checked it at 20…. I followed the recipe – no modifications, oven at 325…
Aysegul Sanford
Hi Kate,
Interesting. I have made this so many times and usually it is ready in 35 to 40 minutes.
Was it totally baked after 20 minutes?
Travis
When do you add the coconut? Thanks
Travis
Ice,
Thanks for answering my question. I held off on the coconut this round. Anyway, it came out AMAZING!! I used coconut oil as someone above mentioned, and it added such good flavor. Tonight I’m making a batch with some Red Mill Gluten Free oats for my gluten free friends. I’ll keep you posted! Thanks again.
Aysegul Sanford
Hi Travis,
I am so happy to hear that it turned out good. This granola recipe is my absolute favorite.
I love the idea of making it with coconut oil. I am sure it gave it a very fresh, coconuty flavor.
Yes, please let me know how it turns out with gluten free oats.
Thanks for stopping by!
Cheers! Ice
shoma singh
I was looking for the perfect granola recipe. And guess what , and yours is what I found. But I haven’t tried it yet. However what I do enjoy about this blog is not just finding the recipe. But the humor behind of it all. You really got me to want to try all your recipes. Keep your great work up.
Aysegul Sanford
Hi Shoma,
You know what? You made my day.
I am (everyday) cooking in the kitchen and trying my best to take great photos. It is tiring and sometimes exhausting. But then I get a comment like this aaaaannnd I am all up in the clouds.
Thank you Thank you Thank you..
Please try this granola, I promise you will LOVE it. 😛
Cheers & Love,
Ice
anja @ Rawsday
I will try this now without sugar and coconut oil instead of the vegetables. Let’s see how this turns out in the dehydrator 😀
Aysegul Sanford
Wow… What a great idea Anja.
Let me know how it turns out.
Cheers!
Ice
Kamini
Googled a gazillion recipes and finally found yours with the perfect combination of ingredients and the least amount of oil and amazing pics! Its in the oven as I write – so excited. Thanks for sharing.
Aysegul Sanford
Dear Kamini,
:)))
I am so happy that you found my blog. I always try to put very little amount of oil in my food.
Believe me, this granola recipe will not disappoint you..
Cheers..
Aysegul
Kamini
OMG, I’ve already eaten a handful of it. Its amazing! What a neat gift idea too. Thank you, thank you. I cannot say it enough times.
Aysegul Sanford
You are welcome Kamini..
They go very well with yogurt and fresh fruit.
I am eating some as I type this..
So happy to hear that you are enjoying it..
Best – Aysegul
Mary Lou
Made this recipe this morning! And now I’m eating it! It’s delicious!! (I don’t want to know how many calories! 🙂 )
Can I freeze this granola?
Ays
Hi Mary Lou,
I am so happy to hear that you liked it. This recipe is my go-to recipe for granola. It never fails.
In terms of calories, I do not think that it is that bad. As long as you do not eat too much you should be fine…
I have never tried freezing it. Doubt that it would freeze well…
Cheers..
Ice
Venecia Lopez
Amazing Ayse!!! Fool proof, it works!! I tried this, made it and came out delicious!!!!!
Ays
Venecia.. Happy to hear that it worked for you. I am working on some healthy (quinoa) recipes. I will post them shortly..
Stay tuned…
Cheers my friend!
Ceren
This granola is the best!! I can’t wait for the power bar recipe. Your biggest fan 🙂
Ceren
What a great idea to give this as a gift! I’m trying this recipe today!!
Ays
Ha ha.. Let me know how they turn out.
I am working on a no sugar power bar recipe, thinking of you! Love you Cero! (a lot)
Amy @ swiss miss in the kitchen
oooohhh…. This granola looks soooo good!!! Yum!!
Ays
Thank you Amy.. I love your blog. 🙂