Why You’ll Love This Recipe
This granola is everything store-bought granola wishes it could be—crunchy, clustery, not overly sweet, and completely customizable. The secret to big chunks? Minimal stirring and just the right amount of binding ingredients. It’s budget-friendly, easy to make in big batches, and makes your kitchen smell amazing while it bakes.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Rolled oats
- Chopped nuts (such as almonds, pecans, or walnuts)
- Seeds (like sunflower, pumpkin, or chia)
- Unsweetened shredded coconut (optional)
- Maple syrup or honey
- Coconut oil or olive oil
- Vanilla extract
- Ground cinnamon
- Salt
- Optional add-ins: dried fruit, chocolate chips, cacao nibs
Directions
- Preheat your oven to 325°F (160°C). Line a large baking sheet with parchment paper.
- In a large bowl, combine oats, chopped nuts, seeds, coconut (if using), cinnamon, and salt.
- In a small saucepan over low heat, warm the maple syrup (or honey) and coconut oil until melted. Stir in vanilla extract.
- Pour the wet mixture over the dry ingredients and mix until fully coated.
- Spread the granola mixture onto the prepared baking sheet in an even layer. Press it down firmly with a spatula to encourage clustering.
- Bake for 25–30 minutes without stirring, rotating the pan halfway through for even browning.
- Remove from oven and let cool completely on the baking sheet—this is key to getting chunks.
- Once cool, break into clusters and stir in optional add-ins like dried fruit or chocolate chips.
- Store in an airtight container at room temperature.
Servings and timing
This recipe makes about 6 cups of granola (8–10 servings).
Prep time: 10 minutes
Cook time: 30 minutes
Cool time: 30 minutes
Total time: 1 hour 10 minutes
Variations
- Low-Sugar: Reduce sweetener or use mashed banana or applesauce for natural binding.
- Nut-Free: Use seeds and oats only, or sub in puffed rice or buckwheat groats.
- Spiced Up: Add nutmeg, cloves, or ginger for a warming spice blend.
- Chocolate Lovers: Add cocoa powder to the dry mix and stir in chocolate chips after cooling.
- Tropical Twist: Use macadamia nuts, coconut, and dried pineapple or mango.
Storage/Reheating
Store in an airtight container at room temperature for up to 3 weeks.
For longer storage, freeze in a sealed container for up to 3 months.
No reheating necessary—just enjoy as-is or warm slightly in the oven for a fresh-baked crunch.
FAQs
How do I get big clusters in my granola?
Don’t stir while baking, press the granola firmly into the pan before baking, and let it cool completely before breaking into chunks.
Can I use quick oats?
Rolled oats are best for texture. Quick oats can be used, but the granola will be softer and less clumpy.
Can I make this granola oil-free?
Yes, replace oil with a bit of nut butter or applesauce, though the texture may be less crisp.
What’s the best sweetener to use?
Maple syrup and honey both work well. Maple syrup gives a deeper flavor, honey adds a stickier texture.
Is this granola gluten-free?
Use certified gluten-free oats to ensure it’s gluten-free.
Can I use steel-cut oats?
No, steel-cut oats won’t soften properly in this recipe and can be too hard.
How do I keep granola from burning?
Bake at a low temperature (325°F) and check toward the end of the baking time. Don’t skip rotating the pan.
Can I make it without nuts?
Yes, simply increase the amount of seeds or oats, or use coconut for texture.
Is this granola good for kids?
Definitely—it’s a great snack or topping for yogurt and fruit. You can reduce the sugar for younger kids.
Can I double the recipe?
Yes! Use two baking sheets and rotate them halfway through baking for even cooking.
Conclusion
Crunchy and Chunky Granola is the ultimate homemade snack—easy to make, endlessly versatile, and way better than store-bought. With big clusters, just the right sweetness, and all your favorite mix-ins, this granola will quickly become a pantry staple. Bake a batch and enjoy crunchy goodness any time of day.
PrintCrunchy and Chunky Granola
Crunchy and Chunky Granola is a golden-baked, clustery blend of oats, nuts, seeds, and spices. Lightly sweetened with maple syrup or honey, this versatile, homemade granola is perfect over yogurt, with milk, or enjoyed straight from the jar.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 10 minutes
- Yield: 6 cups (8–10 servings)
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
- 3 cups rolled oats
- 1 cup chopped nuts (almonds, pecans, walnuts)
- 1/2 cup seeds (sunflower, pumpkin, or chia)
- 1/2 cup unsweetened shredded coconut (optional)
- 1/3 cup maple syrup or honey
- 1/3 cup coconut oil or olive oil
- 1 1/2 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp salt
- Optional add-ins: 1/2 cup dried fruit, chocolate chips, or cacao nibs
Instructions
- Preheat oven to 325°F (160°C) and line a large baking sheet with parchment paper.
- In a large bowl, combine oats, nuts, seeds, coconut, cinnamon, and salt.
- In a small saucepan, warm maple syrup and oil over low heat. Stir in vanilla.
- Pour wet mixture over dry ingredients and mix until evenly coated.
- Spread onto prepared baking sheet and press down firmly with a spatula.
- Bake for 25–30 minutes, rotating the pan halfway through. Do not stir.
- Let cool completely on the pan, then break into clusters and mix in add-ins if desired.
- Store in an airtight container at room temperature.
Notes
- For bigger clusters, avoid stirring during baking and let cool completely before breaking apart.
- Use certified gluten-free oats if needed.
- For lower sugar, reduce syrup slightly or sub mashed banana for part of it.
- Customize with spices or dried fruit after baking.
Nutrition
- Serving Size: 1/2 cup
- Calories: 210
- Sugar: 7g
- Sodium: 80mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
