Chunky Granola Recipe

Recipe for a deliciously homemade chunky granola that you can make in less than an hour. Simply put everything in a bowl, give it a mix, bake in the oven and enjoy throughout the week. Once you try this recipe, you will never want to go back to store bought granola. Guaranteed.

Course Breakfast

Cuisine American

Prep Time 30

Cook Time 30

Total Time 1

Servings cups

Calories 470kcal

Author Aysegul Sanford

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