Chunky Granola Recipes

HEALTHY CHUNKY GRANOLA RECIPE (VEGAN, GLUTEN FREE)

Steps:

• Preheat the oven to 300°F. Line a medium or large baking sheet with parchment paper or greased foil. Set aside for later.
• Add all ingredients except coconut oil and maple syrup to a large bowl. Stir until well mixed.
• Add coconut oil and maple syrup. Using a rubber spatula, stir and fold until well mixed.
• Pour mixture onto the prepared baking sheet. Using a rubber spatula, press down and pack the granola mixture together to create an even, flat, and very tightly-packed layer, about ½ inch thick. Your granola may not cover the entire baking sheet. Now, nudge the sheet of granola apart in the center (dividing the tightly-packed layer in half), to let air through.
• Bake for 20 minutes. Rotate baking sheet. Bake for 18-22 more minutes, until granola is a deep golden brown. Mine took 40 minutes total. Do not flip or move granola-it is fragile and needs to crisp up while cooling.
• Place baking sheet on a cooling rack. Allow to cool for about 30 minutes, or until completely cooled and firm. Break sheets of granola into clusters. Enjoy! Storing instructions below.

BASIC LARGE CHUNK GRANOLA RECIPE

Steps:

• Preheat oven to 325 degrees F. Line a (11x17 inch) baking sheet with parchment paper.
• Add the oil, honey, brown sugar, vanilla, and salt to a large bowl. Whisk until sugar is dissolved and oil is well incorporated.
• Add the oats and your chosen granola flavors. Stir well.
• Pour the oat mixture onto the baking sheet and spread it out into an even layer. Firmly pack the oat mixture into the baking sheet.
• Bake for 30 minutes, rotating the pan half way through cooking.
• Let the granola cool at room temperature for one hour.
• Use a small spoon to scoop up the granola off of the baking sheet. Use the spoon and your hands to break the granola into large chunks.
• Store at room temperature in a sealed container or zip top bag.

CHUNKY HOMEMADE GRANOLA

Steps:

• 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.

CHUNKY GRANOLA RECIPE

Steps:

• Adjust the oven rack to upper middle position. Heat oven to 325 °F.
• Line your sheet pan with parchment paper. (it helps tremendously when it is time to clean.)
• Whisk maple syrup, brown sugar, vanilla, salt and oil in a BIG bowl.
• Add the oats, almonds and walnuts in to the liquid mixture and fold until thoroughly mixed.
• Transfer the oat mixture onto baking sheet and spread it to make an even layer.
• Using the back of a ramekin* or a spatula, compress oat mixture until it is very compact.
• Bake for 20-25 minutes rotating pan once halfway through baking.
• Once baked, remove it from the oven and let it cool for 15-30 minutes.
• Break cooled granola into pieces of your desired size.
• Mix in the chopped dried fruit and shredded coconut.

BASIC GRANOLA RECIPE

Steps:

• Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper.
• In a large bowl, mix together the oats, light brown sugar, cinnamon and salt. Stir the honey, oil and vanilla extract into the dry ingredients. Use your hands if necessary to make sure it's well combined.
• Spread the mixture in an even layer on the prepared baking sheet. Bake for 20 minutes and then remove from the oven and stir; add the chopped almonds. Return to the oven and bake until everything is toasted and evenly browned, an additional 10 minutes.
• Allow the granola to cool on the baking sheet, then add the dried cranberries and toss to distribute. Store in an airtight container at room temperature for up to 2 weeks.

CHUNKY GRANOLA

Steps:

• Preheat the oven to 300F and position a rack in the center.
• Line a large rimmed baking sheet with parchment paper; spray the paper with vegetable oil spray.
• In a small saucepan, combine the brown sugar, oil and honey. Cook over low heat until just warmed through.
• In a large bowl, stir the honey mixture into the rest of the ingredients until evenly distributed.
• Spread the mixture on the prepared baking sheet and bake until golden, about 45 minutes.
• Transfer the baking sheet to a rack and let the granola cool.
• Invert the baking sheet onto a work sur­face and tap out the brittle. Peel off the parchment paper. Break the granola into chunks.
• Return it to the pan and cool on a wire rack. Serve with the yogurt.
• The granola can be stored in an airtight container for up to 4 days.

CHUNKY GRANOLA

Steps:

• preheat oven to 325.
• combine juices, spices, zest, and oil in a small saucepan, bring to a boil, simmer and reduce by half (about 20 mins).
• while that simmers combine the next 5 ingredients in a large bowl.
• cool juice mixture 5 minutes then add honey and vanilla.
• combine wet with dry ingredients and spread on 2 greased baking sheets in a thin, even layer (everything in but the dried fruit).
• bake 30 minutes until golden and crunchy, stirring once
• cool slightly and stir in dried fruit.
• store in an airtight container.

HOMEMADE CHUNKY GRANOLA

Steps:

• Heat oven to 300°F. In very large bowl, mix oats, sunflower nuts, almonds, flour, brown sugar and salt. In small bowl, beat oil, honey and water with wire whisk until well blended. Add liquid ingredients to dry ingredients, stirring until dry ingredients are moistened.
• Spread on 2 ungreased large cookie sheets with sides. Place both cookie sheets in oven on 2 separate oven racks, one below the other.
• Bake 20 minutes, stirring after 10 minutes. Reverse position of cookie sheets in oven; bake 10 to 20 minutes longer, stirring every 10 minutes, until golden brown. Cool completely on cookie sheets, about 30 minutes.
• Stir mixture to break apart. Stir in dried fruit. Store in tightly covered container.