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

Giddy about Granola
We’re a granola family! When it comes to granola cereal and granola bars, we can’t get enough. It keeps us energized and satisfied all day long! 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. So I decided to give this whole homemade granola thing a try and…oh me, oh my! This Chunky Homemade Granola turned out perfect!

We’ve always loved the house-baked granola they sell at Whole Foods and Costco. It’s addicting! 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. This homemade version is perfect. Perfect sweetness, perfect crunch. I can’t wait to share it with you!

What Do I Need to Make Chunky Homemade Granola?
- Old-fashioned oatmeal
- Quick-cooking oatmeal
- Whole wheat flour
- Ground flaxseed
- Cinnamon
- Kosher salt
- Whole almonds and slivered almonds
- Sunflower seeds
- Walnut pieces
- Large coconut flakes
- Dried cranberries
- Coconut oil
- Honey (I love this honey drizzler!)
- Brown sugar
- Vanilla
- Water
- Baking sheet
- Cooking spray
- Wire cooling rack

The Answer to Our Granola Cravings
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. 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.

How to Make Chunky Homemade Granola
- 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.

Substitutions
This granola is 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!
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!

More Granola Recipes You’ll Love
- 5 Ingredient Granola Bars: Chewy, crunchy, oh so tasty and made in about 5 minutes. You can make them with peanut butter or almond butter. No baking required!
- Coconuty Dark Chocolate Granola Bars: These rich and hearty granola bars are perfect for a quick breakfast, an afternoon pick-me-up or a late night treat.
- No-Bake Chunky Monkey Granola Bars: Everyone goes bananas over these No-Bake Chunky Monkey Granola Bars loaded with chocolate, peanut butter and bananas!
We are giddy about this granola! It’s great! Hope you bake and love it as much as we do! If you make this Chunky Homemade Granola, be sure to snap a picture and tag me on Instagram @thebakermama so I can see! 😍 I just love seeing how inspired and creative y’all get with the recipes I share. Enjoy!
xoxo,


Chunky Homemade Granola
- Prep Time: 15 mins
- Cook Time: 45 mins
- Total Time: 1 hour
- Yield: 12
- 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
- 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
- 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.
If you love chunky granola this is for you. Fantastic recipe!!! Super easy to make. Used pumpkin seeds instead of walnuts. Tasted great.
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.
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!
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?
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?
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!
hello! what is a serving size?
Hi Cam! A serving size for this recipe is about 1/2 cup granola. Enjoy!
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 :).
Hi Michelle! I haven’t because I get really nice chunks with the recipe as it is. Enjoy!
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
Could I use coconut sugar or monk fruit sugar in place of brown sugar?
Hi Brenda! I haven’t tried it, but I don’t see why not. I hope it turns out just as great!
I’ve made it using monk fruit sweetener and it came out great!
Looks delicious! Can I sub the honey for maple syrup?
Hi Katie! Absolutely, the maple will compliment the other flavors just as great. Enjoy!
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!
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!
I just made it using almond flour plus a 1/2 tsp of xanthan gum. It’s perfect!!