Quick Chunky Granola is the perfect combination of salty and sweet. It comes together in under 30 minutes to create a snack that's wholesome, delicious and has the BEST clumpy texture. Naturally vegan, dairy-free and egg free.
This is my all time favorite granola recipe! So simple to throw together, makes the house smell amazing and I LOVE the clumpy texture!
-Laura
Life can be busy. It's wonderfully refreshing to have a quick snack option that on the healthier side hanging out in the pantry to be used as needed. We make this Quick Chunky Granola all the time, swapping out different add-ins and goodies. The recipe is super customizable (which I know we can all appreciate). It's fabulous when made exactly as written, and even more delicious when you throw in a few things to make it your own!
Undeniably you could go to the store and purchase a chunky granola. Here are some reasons why we LOVE to make our own homemade version:
- Simply put ... it tastes better.
- Homemade enables you to control the quantity and quality of ingredients. Store-bought granola can contain a lot of sugar.
- $$$$ ... making your own is MUCH cheaper than purchasing a pre-made high-quality option.
This Quick Chunky Granola pairs perfectly (as a topping) with our Make Ahead Fruit and Yogurt Parfaits. Parfait + Granola is an undeniable match!
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Ingredients
- pecans
- rolled oats
- shredded coconut
- sea salt
- maple syrup
- vanilla extract
- coconut oil
**See recipe card for quantities
Instructions
Preheat oven to 350 degrees and line a baking sheet with parchment paper or a silicone mat.
Toss the pecans, oats, coconut in a large bowl. Set aside.
In a medium bowl, stir the maple syrup and melted coconut oil until just combined. Whisk in the vanilla extract and add salt. Pour over the oats and toss to coat.
Spread the granola mixture onto the prepared pan and bake for 13-16 minutes. Cool quick chunky granola completely and then break into chunks prior to serving.
Hint: The granola will clump and harden as it cools - not while baking.
How To Freeze Granola
This Quick Chunky Granola freezes very well and can last in the freezer for up to 3 months. It's never a bad idea to double this recipe and save some for later.
First: Allow granola to cool completely. Crumble granola into large chunks.
Next: Place chunky granola into an airtight freezer bag. Remove all air.
Finally: Granola can be stored for up to 6 months in the freezer. To serve, allow granola to come to room temperature on the counter.
Substitutions
gluten-free: instead of traditional rolled oats, select a gluten-free rolled oat
maple syrup: substitute honey for maple syrup if desired
pecans: the pecans can be replaced with any nut you have on hand other than peanuts
Variations
If you want to add some extra goodies to your Quick Chunky Granola you can substitute up to ¼ of the pecans with an add-in of your choice. For example - if you want to add cranberries you will use ¾ cup of pecans + ¼ cup of cranberries. Using too many mix ins may cause the granola not to stick together and form clumpy chunks. Keep in mind the clusters may fall apart more depending on what add in you use.
Storage
Store the cooled and "chunked" granola in an airtight container or bag at room temperature for up to 3 weeks.
Alternatively you can freeze the granola in an air-tight freezer bag for up to 6 months. To serve, remove from freezer and allow granola to come to room temperature on the counter.
Top tip
Don't overcook the granola. As soon as the edges begin to turn golden brown - remove it from oven. It will be soft and pliable but will harden as it cools. Allow granola to cool a minimum of 1 hour before serving.
PrintRecipe
Quick Chunky Granola
- Total Time: 25 minutes
- Yield: 2 ¼ cups 1x
Description
Quick Chunky Granola is the perfect combination of salty and sweet. It comes together in under 30 minutes to create a snack that's wholesome, delicious and has the BEST clumpy texture. Naturally vegan, dairy-free and egg free.
Ingredients
- 1 cup pecans, finely chopped
- 1 cup rolled oats
- ¼ cup unsweetened shredded coconut
- ¼ cup maple syrup
- ¼ cup coconut oil, melted
- 2 tsp vanilla extract
- ¼ tsp sea salt
Instructions
- Preheat oven to 350 degrees and line a baking sheet with parchment paper or a silicone mat.Â
- To a large mixing bowl, add the pecans, oats and coconut. Mix well and set aside.Â
- In a medium bowl, stir the maple syrup and melted coconut oil until just combined. Whisk in the vanilla extract and add salt. Pour over the oats and toss ensuring that every oat and nut gets coated.
- Spread onto the prepared baking sheet. To create the chunks, the granola mixture must be packed together tightly. Use a rubber spatula to press down on the granola until it is about ¼" thick.
- Bake for 13-16 minutes or until edges are golden brown.
- Â Cool granola completely (minimum of 1 hour) and then break into chunks prior to serving.Â
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Breakfast
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: ¼ cup
- Calories: 223
- Sugar: 6.2 g
- Sodium: 66.4 mg
- Fat: 15 g
- Carbohydrates: 16.9 g
- Protein: 4.8 g
- Cholesterol: 0 mg
FAQ
Instant oats can be used in place of rolled oats, although you may need to reduce the cook time and the overall texture of the granola may be impacted.
Most often, when granola is not sticking together, you have not chopped the nuts finely enough. It is also possible that when mixing in the liquid ingredients, you did not coat the oats and nuts completely.
Teri
Does this have to be refrigerated? I would love to be able to mail this to my son in the Military if it des not have to be refrigerated.
Bailey Sissom
Hi Teri! Nope.. no need to refrigerate:) I think your son will love it!
Allie C
Hi! Do you happen to have the original recipe that used almonds instead of pecans? I can't remember if there were other ingredient changes but it is my all time favorite granola and I'd love to write the recipe down so I can continue making it! Thank you 🙂
Bailey Sissom
Hi Allie! Unfortunately I don't have it anymore. Wish I would have set it aside somewhere. Have you tried the new one? It uses less ingredients and is really simple to make. You could definitely sub out the pecans for almonds if you prefer. Granola is super flexible.
Michelle
Hi, is there any substitute for coconut oil? Can I use other types of oil?
Bailey Sissom
Hey Michelle, I have only tried it with coconut oil. I would guess that there are other oils that would work just fine, but I just can't say for sure since I haven't tried it. If you do try it with something different.. let us know how it goes. I'm sure others would find the information helpful!
Lisa
I make my granola (either grain free which is all nuts and seeds) or traditional with oats, with honey and olive oil instead of syrup and coconut oil. We keep bees so we have a lot of honey and I love olive oil and its health benefits. Did this one with those substitutions. We loved it! So simple and easy and so good.
Denise
Hi! Can you use honey instead of maple syrup?
Laura
This is my all time favorite granola recipe! So simple to throw together, makes the house smell amazing and I LOVE the clumpy texture!
jude
I have been searching for a crunchy granola recipe for.... I dont know how long. I read your recipe, your comments sounded reasuring, I thought, why not, Ive got nothing to lose... AMAZING! Thank you. I didnt have maple syrup, so I used organic sugar and honey. I definitly will be making continuously. Thanks again.