Save money by baking a big batch of this amazing Chunky Homemade Granola that you can enjoy for breakfast and snacks all week long!
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!
Perfectly sweet, perfectly nutty, perfectly crunchy and perfectly chunky, just the way we love it!
Our house smelled absolutely amazing as it was baking! We could hardly wait to get our hands on it!
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.
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!
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!
We are giddy about this granola! It’s great!
Hope you bake and love it as much as we do!
Save money by baking a big batch of this amazing chunky granola that you can enjoy for breakfast and snacks all week long!
- 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
- Preheat oven to 350°F. Spray a large rimmed baking sheet with cooking spray and set aside.
- 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.
- 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.
- 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.
- 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.
- 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.