Chunky Homemade Granola
Perfectly crunchy, not overly sweet, and loaded with chunks, this granola recipe makes two big baking sheet-fulls and is a welcome addition to breakfast and a satisfying snack. This is basic pantry ingredients at their best!
Chunky Granola Homemade Snack Mix is one of my all-time favorite snacks and is also great for a meal on the run. Once you have the granola made, you might want to mix up a little of that!
Chunky Homemade Granola
6 cups old-fashioned oats
1 1/2 cups slivered almonds
1 1/2 cups unsalted sunflower seeds
1 cup whole wheat flour
3/4 cup brown sugar
1 teaspoon kosher salt
3/4 cup canola oil or melted coconut oil
1/2 cup water
1/2 cup honey or pure maple syrup
In very large bowl, combine oats through salt. In small bowl, blend oil, honey and water. Add wet ingredients to dry ingredients and stir until dry ingredients are moistened.
Spread oat mixture on two greased baking sheets with sides. (I press it into a big, even rectangle on each baking sheet to start.) Bake at 300 degrees for 20 minutes, flipping in chunks with a spatula after 10 minutes. After the first 20 minutes, switch trays around in oven and bake 10-20 minutes more, stirring every 10 minutes until golden. (If you prefer smaller chunks, stir around and break the mixture up as you go. If you want bigger chunks, flip the pieces, breaking into smaller chunks, as desired.)
Remove from oven, and do not stir again until completely cooled. Stir in an air-tight container. Will stay fresh quite a while in refrigerator, several days on the counter.
Tip: If you choose to reduce the sugar, you will lose some of the “stickiness” that creates the chunks. Incorporating a beaten egg white into the wet mixture will act as a binder. For this amount of oats, try 2-3 eggs whites, beaten until frothy. I experimented by adding 2 egg whites to the above-written recipe and the taste was almost identical; the batch with the egg whites was slightly chewier.
The Fountain Avenue Kitchen was my grandmother’s kitchen, the kitchen where I first pulled up a stool and watched the magic of turning basic, fresh ingredients into culinary wonders. Through today’s Fountain Avenue Kitchen, I hope to inspire people to try a new recipe, learn a new technique and eat more vegetables and wholesome grains ... but still enjoy a little dessert now and then. Pull up your chair and join me in the Fountain Avenue Kitchen!
This looks so good and DO-ABLE! Yeah.
Thank you! It is so doable…and really tasty!
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I halved this recipe to see if we would like it. It is delicious! I only had Splenda brown sugar and sugar free maple syrup, so it didn’t stick together like your pictures. The taste is great and it is more like cereal. We’ll still eat it, but I think I’ll try the full sugar ingredients next time.
Too funny, Amie…I literally just ate a handful of this before I read your comment. This granola is one of my go-to snacks. I have never tried the Splenda sugars–other than the little yellow packet!–but this is helpful feedback for others who may try. Thanks for the helpful comment!
One extra thought…you can get bigger chunks if you start by patting the mixture into a big rectangle on the baking sheet. When it is time to stir, use your spatula to essentially flip in big chunks, breaking into smaller pieces as desired.