The CRUNCHIEST Granola (with chunky clusters!)

I don’t think I’ve met a single person that doesn’t love granola. It’s sweet, crunchy, and incredible with yoghurt and berries or with lots of cold milk. This Crunchy, Homemade Granola is the only granola recipe you’re ever going to need – it has the biggest clusters and lots of toasted nuts, seeds, and chewy raisins.

I have tested many Granola recipes in my time, and that has resulted in the recipe I’m sharing with you guys today. This Granola is nutritious, while being super easy to make and also has the crunchiest, chunkiest texture that you’re going to be addicted to! I can eat this stuff out of the jar like it’s popcorn.

The Crunchiest Granola

Georgina Burgess

This Crunchy, Homemade Granola is the only granola recipe you're ever going to need – it has the biggest clusters and lots of toasted nuts, seeds, and chewy raisins.

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Course Breakfast, Healthy Snack, Snack

Servings 20

Ingredients

  

• 250 grams (3 cups) rolled oats I find jumbo oats work best for texture
• 125 grams (1 cup) nuts of choice I used almonds and pecans
• 80 grams (1/2 cup) seeds I use pumpkin or sunflower seeds
• 1/2 tsp salt
• 1.5 tsp cinnamon
• 5 tbsp coconut oil This helps with the crunchy texture
• 5 tbsp maple syrup
• 2 tbsp brown sugar
• 1 tsp vanilla extract
• 100 grams (1/2 cup) dried fruit of choice (optional but recommend) I use raisins

Instructions

 

• Preheat the oven to 165C and line a large baking tray
• Add the oats, nuts, seeds, salt and cinnamon to a large bowl and mix until well combined
• Melt the coconut oil in a pan with the maple syrup, brown sugar and vanilla extract
• Pour the mixture over the oats bowl and mix until thoroughly combined
• Spread the mixture over the tray in one layer
• Place the tray in the oven to bake for 20 minutes. Then, remove the tray and turn it around to ensure even baking (do not mix the granola at this point – if you want nice clusters it's important you don't touch the granola). Place back in the oven and bake for a further 10 minutes until golden brown
• Remove and leave the granola to cool – it will harden as it cools
• Once completely cool, break into chunks and stir in the dried fruit (if using)
• Store in an airtight container for upto 2 weeks