Crunchy Chunky Granola is the perfect combination of salty and sweet. Simple to make, requiring just 7 common ingredients. Make ahead, vegan, and gluten-free friendly means that everyone can enjoy!
So today’s post is kinda special.. at least to me! 2 years ago today, I wrote and photographed my very first recipe for my new food blog (which wouldn’t officially go live until May). This Crunchy Chunky Granola was it. The photos were taken with an $80 point and shoot camera, and I had NO knowledge that pictures could (and should) be edited. The original recipe had approximately 20 ingredients, as I was convinced that if I used LOTS of obscure foodie things and made the directions as complicated as possible then people would take me seriously. My philosophy on that has changed just a bit, lol!
Check out the first line I wrote…
I did this.
I just made homemade granola for the first time! I feel so…
I know, I know, granola is old news. I mean people got into it in like what, 1960? I’m a little late to the game, but now that I’m here I am determined to make up for lost time.
If only I had known how life was about to change.
These days granola (and blog posts) are things that I make on a weekly basis. In fact, it would be very unusual if you came to our house and I didn’t have some squirreled away somewhere. We eat it on yogurt parfaits in the morning, use it as a muffin topper, make super fancy (at least by the boys standards) yogurt bananas with it, you get the idea.. we love the stuff!
And yes, as my Mom often points out, I am aware that crunchy chunky granola can in fact be purchased at the store, but this is one of those things that making your own is definitely worth the trouble.
- It tastes better.
- It allows you to control the quality of ingredients and the amount used. Granola can have a lot of sugar.
- This recipe uses all real food ingredients with no artificial sweeteners or preservatives.
Couldn’t finish up the anniversary post without including the photo from the original post. It took me 248 shots to get that beauty?.
Today, to celebrate my “2nd anniversary” I have updated this recipe, making it simple to make and WAY more flavorful. I took some photos with my big girl camera and added just a few words to the original 132.
I hope you guys love it!
Time Saving Tips and Tricks
Prep: This recipe is so simple that prepping ingredients ahead of time isn’t necessary!
Make Ahead: Yes! Granola can be stored in an airtight container for two to three weeks. I like to keep mine in the refrigerator to give it some extra staying power.
Freezer: You bet. Granola can be stored in the freezer for up to 3 months. Just allow it to come to room temperature before serving.
Maple Almond Granola
Crunchy Chunky Granola is the perfect combination of salty and sweet.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 25 minutes
- Yield: 6 cups
- Category: Breakfast
- 1 cup pecans
- 1 cup rolled oats (gluten-free if necessary)
- 1/4 tsp sea salt
- 1/4 cup unsweetened shredded coconut
- 1/4 cup maple syrup
- 2 tsp vanilla extract
- 1/4 cup coconut oil, melted
- Preheat the oven to 350 degrees and line a rimmed baking sheet with parchment paper.
- In a food processor, pulse the walnuts until they are broken up, but not the texture of flour. Add the oats and salt and pulse 10-15 times.
- Transfer the oat mixture into a medium bowl and stir in the coconut. Add maple syrup and vanilla. Stir until combined. Add the coconut oil. Stir.
- Pour the granola onto parchment paper lined baking sheet. Press into a thin layer making sure that there are no holes where the parchment paper shows. It will look like a sheet of granola bars. This is what makes it chunky.
- Bake 12-15 minutes, until the edges are slightly browned. Remove the pan from the oven and let it cool for at least 15 minutes.
- After 15 minutes are up, break up the granola with your hands into whatever size chunks you desire. If the bottom of the granola is still moist, flip the pieces and allow it to cool additional time. Store it in an airtight container for two to three weeks.
- Serving Size: 1/4 cup
- Calories: 227
- Sugar: 6.9
- Sodium: 62.2
- Fat: 18.1
- Carbohydrates: 15.9
- Protein: 2.7
- Don’t go out and buy pecans specifically for the recipe, use what you have (other than peanuts). Walnuts, almonds, cashews.. it’s all great!
- Coconut oil can be solid or liquid depending on it’s temperature. If yours is in solid form, pop it into the microwave or onto the stove for a bit and it will liquify.
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