Crunchy and Chunky Granola

Why You’ll Love This Recipe

This granola recipe strikes the perfect balance between crunchy and chunky, thanks to the right ratio of oats, sweeteners, and oil. You get those coveted big clusters without the need for eggs or complicated techniques. It’s naturally sweetened, easy to adapt with different mix-ins, and great for snacking, topping yogurt, or serving with milk. Plus, it stores beautifully, so you can make a batch and enjoy it all week long.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Rolled oats
• Nuts (such as almonds, pecans, or walnuts)
• Seeds (like sunflower or pumpkin seeds)
• Honey or maple syrup
• Coconut oil or olive oil
• Brown sugar (optional for extra sweetness)
• Vanilla extract
• Cinnamon
• Salt
• Dried fruits (optional, added after baking)

Directions

1. Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine oats, chopped nuts, seeds, cinnamon, and salt.
3. In a small saucepan over low heat, melt the coconut oil and stir in the honey or maple syrup and vanilla extract.
4. Pour the wet mixture over the dry ingredients and stir until evenly coated.
5. Spread the granola mixture onto the prepared baking sheet in an even layer. For chunkier granola, press it down firmly and avoid stirring during baking.
6. Bake for 30–35 minutes, rotating the pan halfway through. Do not stir.
7. Once golden and crisp, remove from the oven and let cool completely on the pan to allow clusters to form.
8. Once cooled, break into chunks and stir in dried fruit if using. Store in an airtight container.

Servings and timing

This recipe makes about 6–8 servings. Preparation time is around 10 minutes, with a baking time of 30–35 minutes and additional cooling time of 20–30 minutes.

Variations

• Nut-Free: Use a mix of seeds and coconut flakes in place of nuts.
• Extra Chunky: Add 1–2 egg whites to the wet ingredients for stronger binding (if not vegan).
• Low Sugar: Reduce or omit the brown sugar for a lightly sweet version.
• Spiced: Add nutmeg, ginger, or cardamom for a spiced twist.
• Chocolate Chip: Stir in chocolate chips after cooling for a dessert-style granola.
• Tropical: Use dried pineapple, mango, and coconut flakes for a tropical flavor.

Storage/Reheating

Store your Crunchy and Chunky Granola in an airtight container at room temperature for up to 2 weeks. For longer storage, freeze in a sealed bag or container for up to 3 months. No reheating is needed — just enjoy straight from the jar or bag. If the granola loses its crunch, briefly re-toast it in the oven at 300°F (150°C) for 5–10 minutes.

FAQs

How do I get chunky clusters in my granola?

Press the mixture down on the baking sheet and avoid stirring during baking. Let it cool completely before breaking into chunks.

Can I use quick oats instead of rolled oats?

Rolled oats are best for texture and chunkiness, but quick oats can work if you don’t mind a finer granola.

What oil works best for granola?

Coconut oil adds subtle flavor and crunch, but olive oil or avocado oil also work well.

Can I make this recipe vegan?

Yes, use maple syrup instead of honey to make it fully vegan.

Why isn’t my granola crunchy?

Granola may not be baked long enough or may contain too much moisture. Be sure to bake low and slow, and cool completely before storing.

Can I reduce the sugar in this recipe?

Yes, you can reduce or omit the brown sugar and rely solely on the honey or maple syrup for sweetness.

Is it okay to stir the granola while it bakes?

Stirring will break up clusters. For chunkier granola, avoid stirring and press the mixture down before baking.

Can I add fresh fruit?

Fresh fruit will add moisture and reduce shelf life. Stick to dried fruit added after baking for longer storage.

How long does homemade granola last?

It lasts up to 2 weeks in an airtight container at room temperature and up to 3 months in the freezer.

Can I double this recipe?

Yes, just use two baking sheets and rotate them during baking for even toasting.

Conclusion

Crunchy and Chunky Granola is a must-have for anyone who loves a hearty, textured snack or breakfast. With simple ingredients and easy preparation, you can make a big batch of satisfying, golden-brown granola right at home. It’s endlessly customizable, perfect for meal prep, and guaranteed to keep your mornings (or snack breaks) deliciously crunchy.

Crunchy and Chunky Granola

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Crunchy and Chunky Granola is a hearty, golden-baked snack or breakfast topper made with oats, nuts, seeds, and natural sweeteners. It’s easy to make, full of texture, and perfect for meal prep.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 1 hour 5 minutes
• Yield: 6–8 servings
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 3 cups rolled oats
• 1 cup chopped nuts (almonds, pecans, or walnuts)
• 1/2 cup seeds (sunflower or pumpkin seeds)
• 1/3 cup honey or maple syrup
• 1/3 cup coconut oil or olive oil
• 2 tablespoons brown sugar (optional)
• 1 1/2 teaspoons vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 cup dried fruits (optional, added after baking)

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat oven to 325°F (160°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix oats, chopped nuts, seeds, cinnamon, and salt.
3. In a small saucepan over low heat, melt the coconut oil and stir in honey or maple syrup, brown sugar (if using), and vanilla extract.
4. Pour wet mixture over dry ingredients and stir until evenly coated.
5. Spread mixture evenly on the prepared baking sheet and press down firmly for chunkier clusters.
6. Bake for 30–35 minutes, rotating the pan halfway through. Do not stir.
7. Remove from oven when golden brown and let cool completely on the pan.
8. Break into chunks and stir in dried fruit if using. Store in an airtight container.

Notes

• For vegan granola, use maple syrup instead of honey.
• Do not stir during baking if you want large chunks.
• Add chocolate chips or coconut flakes after cooling for variety.
• Store in a cool, dry place to maintain crunch.

Nutrition

• Serving Size: 1/2 cup
• Calories: 250
• Sugar: 8g
• Sodium: 90mg
• Fat: 14g
• Saturated Fat: 6g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 26g
• Fiber: 3g
• Protein: 5g
• Cholesterol: 0mg