Chunky Homemade Granola
Yield: 2 full baking sheets


  • 6 cups old-fashioned oats
  • 1 1/2 cups slivered almonds
  • 1 1/2 cups unsalted sunflower seeds
  • 1 cup whole wheat flour (see notes for GF options)
  • 3/4 cup brown sugar
  • 1 teaspoon kosher salt
  • 3/4 cup melted coconut oil (may substitute; see notes)
  • 1/2 cup water
  • 1/2 cup pure maple syrup (may substitute honey)
  • Optional: 2/3 cup shredded coconut (I use unsweetened)


  1. Preheat the oven to 300 degrees F. Grease or line with parchment paper two baking sheets (with sides).
  2. In a very large bowl, combine the oats, almonds, sunflower seeds, flour, brown sugar, salt, and optional coconut. In a medium bowl, combine the oil, maple syrup, and water. Add the wet ingredients to the dry ingredients, and stir until the dry ingredients are completely moistened.
  3. Spread the oat mixture over the prepared baking sheets. Press the mixture into a big, even rectangle on each baking sheet to start. (This will help the pieces bind.)
  4. Bake for 20 minutes, flipping in large sections with a spatula after 10 minutes. After the first 20 minutes, switch the trays around in oven and bake 10-20 minutes more, flipping every 10 minutes, or until dried out and lightly golden. (If you’re not interested in chunks, stir and break up the mixture as you go. If you want bigger chunks, flip in large sections. You can break them into smaller pieces later, if desired.)
  5. Remove from the oven, and do not stir again until completely cooled. Stored in an airtight container, the granola will stay fresh for at least a week on the counter and a month or more in the refrigerator. Freezes well, too.


  • I have substituted my all-purpose, gluten-free flour blend and several store-bought blends with excellent results. Most recently, I used flax meal. The flavor difference with the flax meal was negligible, and while the granola was slightly less chunky, I wouldn’t hesitate to make it this way again.
  • While my favorite oil in this granola is coconut oil (for both its aroma and light flavor), I have used canola and olive oil and both are fine substitutes.
  • Favorite combinations for snack mix add-ins include the following: 
white chocolate chips, dried cranberries, and cashews; dark chocolate chips, dried cherries, and walnuts or pecans; mini M&Ms, raisins, banana chips, and peanuts; butterscotch or cinnamon chips, chopped dried apricots, and macadamia nuts.

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