Chunky Homemade Granola

Save money by baking a big batch of this amazing chunky granola that you can enjoy for breakfast and snacks all week long!

Homemade Chunky Granola

We’re a granola family! Not so much from an environmental standpoint at this stage in our lives (we go through a ton of diapers and wipes every day! Yikes!), but definitely from an eating standpoint when it comes to granola cereal and granola bars! I’m obsessed with making our own granola bars and I bake a batch almost every week, but I’ve always used boxed granola in my recipes. We also go through at least a box or container of granola every week just eating it for breakfast or snacking on it throughout the day. It keeps us energized and satisfied all day long!

We’re obsessed with the containers of house-baked granola they sell at Whole Foods and Costco. It’s addicting and sometimes, if we’re really ravenous, the container doesn’t even make it home from the store. The only thing we always say while snacking on it is that we wish it were a little less sweet and not so sticky from all the honey or maple they use in it. So I finally decided to give this whole homemade granola thing a try and…oh me, oh my! It turned out perfect!

Homemade Chunky Granola

Perfectly sweet, perfectly nutty, perfectly crunchy and perfectly chunky, just the way we love it!

Homemade Chunky Granola

Our house smelled absolutely amazing as it was baking! We could hardly wait to get our hands on it!

Homemade Chunky Granola

And once we did, there was no stopping us. The boys were huddled around my legs as I munched away and handed them chunk after chunk. Obsessed is an understatement! This homemade chunky granola has a permanent place on our kitchen counter now and I have a feeling we’ll be baking it more than once a week just to keep up our granola cravings.

Homemade Chunky Granola

It’s hearty with lots of healthy fats from the coconut oil and a variety of seeds, nuts and grains. The key to getting those irresistible chunks is a combination of old-fashioned and quick-cooking oats, a little whole wheat flour, a drizzle of honey before each bake, and twice baking it to make sure each chunk gets nice and toasty! Mmmm. Mmmm. Mmmm!

Homemade Chunky Granola

Homemade Chunky Granola

 

Feel free to substitute some of the nuts and/or the dried cranberries so that it’s just the way you like it. It’s fairly simple to prep and bake and so amazing to eat!

Homemade Chunky Granola

We are giddy about this granola! It’s great!

Hope you bake and love it as much as we do!

~Maegan

Chunky Homemade Granola
 
Prep time
Cook time
Total time
 
Save money by baking a big batch of this amazing chunky granola that you can enjoy for breakfast and snacks all week long!
Author:
Recipe type: Breakfast
Serves: 12
Ingredients
  • 2 cups old-fashioned oatmeal
  • 2 cups quick-cooking oatmeal
  • ½ cup whole wheat flour
  • ¼ cup ground flaxseed
  • 1 teaspoon cinnamon
  • ½ teaspoon kosher salt
  • ½ cup whole almonds
  • ½ cup slivered almonds
  • ½ cup sunflower seeds
  • ½ cup walnut pieces
  • ¾ cup large coconut flakes, divided
  • 1 cup dried cranberries, divided
  • ½ cup coconut oil
  • 1 cup honey, divided
  • ½ cup brown sugar
  • 1 teaspoon vanilla
  • ¼ cup water
Instructions
  1. Preheat oven to 350°F. Spray a large rimmed baking sheet with cooking spray and set aside.
  2. In a large bowl, stir together the old-fashioned oats, quick-cooking oats, whole wheat flour, flaxseed, cinnamon, salt, whole almonds, slivered almonds, sunflower seeds, walnut pieces, ½ cup coconut flakes, ½ cup dried cranberries.
  3. In a small pan over low heat, add the coconut oil, ½ cup honey, brown sugar and vanilla. Stir constantly until coconut oil is melted and mixture is smooth. Pour over dry ingredients and stir together with a wooden spoon or your hands until dry ingredients are mostly coated. Stir in water until granola mixture is wet and a little mushy.
  4. Press mixture evenly into prepared baking sheet. Drizzle with ¼ cup honey. Bake for 30 minutes or until granola starts to toast and turn a golden brown. Remove from oven and let cool completely in pan on a wire rack.
  5. Once granola is cool, break it into large chunks and gently toss the chunks with a spatula so the sides that aren't golden brown are now on top. Drizzle with remaining ¼ cup honey. Return to oven for 10-15 minutes or until granola is evenly toasted and golden brown.
  6. Remove from oven and sprinkle with remaining ¼ cup coconut flakes and ½ cup dried cranberries. Let cool completely. Store in a jar or bag that’s not completely sealed so granola stays crunchy.
Share the love...Pin on PinterestShare on FacebookTweet about this on TwitterShare on Google+Share on YummlyShare on StumbleUponShare on RedditEmail this to someone
Maegan About Maegan

Comments

  1. Carley

    LOVE, LOVE, LOVE this recipe! I have been making it for a few months now. I keep changing up the add in ingredients to change up the flavors. It never fails that it’s delicious each and every time! Thank you for the awesome treat recipe 🙂

    • MaeganMaegan

      Hi Traci! Yes, you can definitely freeze homemade granola. Just place it in an airtight container or jar to freeze it. Let it defrost on the counter overnight when you’re ready to eat it. Enjoy! 🙂

    • MaeganMaegan

      That’s so great to hear, Kate! It’s our favorite! I try to bake a batch every week for us to snack on and eat for breakfast throughout the week. Enjoy!

  2. Briana

    I tried this one and it is cooling right now. It looks really tarty, but it doesn’t seem like it will be in chunky clusters (which is what I was going for). Do you know what it is about it that makes it chunky? Maybe I did something wrong…

    • MaeganMaegan

      Hi Briana! When you spread the mixture out onto the pan it should all stick together as it’s baking the first time. The flax and flour assist in the texture of the chunks while the wet ingredients (especially the honey and water) help bind it all together. Once it has completely cooled after the first round of baking, you should be able to break it into as large of chunks as you would like. The second round of baking with the honey drizzle makes the chunks even more secure and crunchy. Hope this helps. Enjoy!

  3. Nicole

    THANK YOU!!!! I have tried and failed to make chunky granola more times than I care to mention. This worked out perfectly. I changed up the nuts and fruit a bit and used wheat germ instead of wheat flour but it still worked perfectly!

  4. Marla

    After I broke it up in chunks and put back in oven (drizzled with honey) all the chunks broke up. Was I not supposed to stir, or did I not cook it long enough the first time? Still tasty, just not chunky.

    • MaeganMaegan

      Hi Marla! Did you let it cool completely before breaking it into chunks? The granola should have been golden brown on top after the first 30 minutes and cooled completely before breaking into chunks and tossing it around gently so all sides of each chunk are baked evenly. I’ve updated the recipe to clarify about stirring it as you don’t want to stir it too much, just gently toss it around with a spatula. Hope this helps!

Trackbacks

  1. […] Great Island Peanut Butter Chocolate Chip Granola {In The Crock-Pot} by Barefeet In The Kitchen Chunky Homemade Granola by The Baker […]

Leave a Reply

Your email address will not be published. Required fields are marked *