Save money by baking a big batch of this amazing Chunky Homemade 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!

xoxo,

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Chunky Homemade Granola

  • Author: Maegan - The BakerMama
  • Prep Time: 15 mins
  • Cook Time: 45 mins
  • Total Time: 1 hour
  • Yield: 12 1x
  • Category: Breakfast

Description

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


Ingredients

Scale
  • 2 cups old-fashioned oatmeal
  • 2 cups quick-cooking oatmeal
  • 1/2 cup whole wheat flour
  • 1/4 cup ground flaxseed
  • 1 teaspoon cinnamon
  • 1/2 teaspoon kosher salt
  • 1/2 cup whole almonds
  • 1/2 cup slivered almonds
  • 1/2 cup sunflower seeds
  • 1/2 cup walnut pieces
  • 3/4 cup large coconut flakes, divided
  • 1 cup dried cranberries, divided
  • 1/2 cup coconut oil
  • 1 cup honey, divided
  • 1/2 cup brown sugar
  • 1 teaspoon vanilla
  • 1/4 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, 1/2 cup coconut flakes, 1/2 cup dried cranberries.
  3. In a small pan over low heat, add the coconut oil, 1/2 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 1/4 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 1/4 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 1/4 cup coconut flakes and 1/2 cup dried cranberries. Let cool completely. Store in a jar or bag that’s not completely sealed so granola stays crunchy.

About The BakerMama

Maegan is the author of the best-selling Beautiful Boards and its next-level follow-up, Spectacular Spreads. She started blogging in 2012 and has over 700 original recipes on The BakerMama. She truly enjoys sharing her easy, family-friendly recipes, creative meal ideas, food board creations, and entertaining spreads to encourage others to get in the kitchen and make something memorable for their loved ones to enjoy together. Learn More

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Comments

  1. 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 🙂

    1. Hi Carley! I’m so happy you make and enjoy this granola recipe as much as we do. Thanks for sharing! 🙂

    1. 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! 🙂

  2. Maegan, I just finished making this recipe, and I had to tell you how amazing it came out! This one is a winner! I’ll be back to try out more of your recipes! – Kate from KatesCozyKitchen.com

    1. 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!

  3. Hi! I would like to try this recipe and I wondered if you can substitute coconut oil for canola oil?
    Thank you!!!

  4. 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…

    1. 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!

  5. 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!

  6. 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.

    1. 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!

      1. Never really eaten granola so does it go on yogurt or eat as cereal or just eat it by the handful? I have made several of your recipes and love them!!! Thank you for sharing!

      2. Hi Margaret! All of the above! We eat granola like cereal with milk, put it on our yogurt, stir into smoothies and just snack on it by the handfuls. So yummy! Enjoy!

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  8. Can I just say that I searched for this recipe after scarfing down half a tub of the house made Whole Foods chunky flaxseed granola- and realizing that my granola obsession was taking a toll on my pocketbook ???? So glad you mentioned that- don’t have to look any further on the interwebs for the perfect recipe! Quick question- is the whole wheat flour truly necessary or could I omit or sub a gluten-free flour? Thanks!

    1. Hi Gillian! Yay! So glad you found this recipe. It’s definitely saved us a lot since I started making it myself. You’re going to love it! The whole wheat flour definitely helps create those chunks, but you could omit it or replace it with finely ground oats. I don’t have experience with gluten-free flour, so I couldn’t say for sure on that one. Enjoy!

  9. Meagan thanks for this yummy sounding recipe. I’ve made granola for years, but not the chunky kind which I do especially like. I look forward to making this. I work hard to balance protein and carbs in mine by adding nuts as you do and chia seeds, sesame seeds and buckwheat groats which have an amazing 11 to 14 percent protein per 100 grams! They have a lovely delicate crunch once baked

  10. Hi Maegan-

    Have you ever added 1 egg white to this recipe? I heard that the egg white really helps create the chunk in the granola. Thanks :).

  11. Thank you for this! I’ve been looking for granola clusters in the grocery store that aren’t loaded with ingredients I don’t recognize and am always sadly disappointed. These were super simple and exactly the texture I wanted. There is quite a bit of oil and sugar in these, which was mainly an issue bc I ate the whole batch in 3 days, so wondering if you’ve tried cutting back on either and maintained the chunkiness or if this is the minimum requirement?

    1. Hi Taylor! So happy to hear you enjoyed the granola. It’s our fave! You could certainly cut back on the honey and/or brown sugar, but I wouldn’t recommend cutting back too much on the coconut oil as this helps create that nice crunch and the chunks. Hope this helps and that you continue to enjoy!

  12. Has anyone else ever had a hatd time getting it out of the pan? I have tried the recipe twice and used more spray the second time. But both times it completely stuck to the pan. Any thoughts on how to fix this? Maybe it is my pan?

  13. Do you have to use the brown sugar since there’s already honey in the recipe?
    I’m trying to make it not too sweet.

    1. Hi Lynn! You could certainly leave some or all of it out if you’re wanting it to be less sweet. The brown sugar caramelizes as the granola bakes which helps bind all of the ingredients really well to create the chunks so it just might not be as chunky. Hope this helps. Enjoy!

  14. If you love chunky granola this is for you. Fantastic recipe!!! Super easy to make. Used pumpkin seeds instead of walnuts. Tasted great.

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