This homemade healthy granola recipe is simple to make and produces large chunks (clusters). You can add any of your favorite granola flavors to this basic recipe.
If you follow my blog at all, then you probably know I’m a huge fan of oats. I’ve got quite a few oat recipes on this site and I’m sure I’ll be adding many more. One of my favorite oat containing recipes is granola. At least 3 times a week I’ll have a bowl of yogurt topped with fresh berries, nuts, and granola. I love it for breakfast or a post work out snack. I used to just buy my granola. I’ve found that there can be a huge difference in the kind of granola you buy. Some granola contains large chunks that stick together even when you add them to milk or yogurt. Other kinds have very small granola chunks, if any at all. I don’t really care for that. Large chunks of granola for me, please!
When I came across an episode of America’s Test Kitchen a few months ago explaining how to make large chunk granola at home, I knew I had to try it. I tweaked the recipe to fit my taste. And, I’ve been hooked ever since.
So, what’s the benefit of making your own granola? Well, for one, it’s a HUGE cost savings. A teeny tiny bag of store bought granola is often around $5. This recipe produces about 10 cups of granola for around the same price. Also, you can customize it to make the exact flavors that you want. This is a basic large chunk granola recipe. It instructs you to add whatever flavors you want, like dried fruit, chopped nuts, chocolate chunks, shredded coconut, etc.
I actually made two different granola flavors today. I made one with dried cranberries and chopped pecans, and another with chocolate chunks and shredded coconut. If you would like to make two different granola flavors out of one recipe, split the sweetened oats into two bowls before adding the granola flavors. Add half the amount of flavorings called for in the recipe to each bowl (1 1/2 cups instead of 3). Then pour both bowls of oats out onto the same baking sheet, side by side, and press down as usual.
Basic Large Chunk Granola Recipe
Ingredients
- 1/2 cup vegetable oil or your preferred cooking oil
- 1/2 cup honey
- 1/3 cup light brown sugar
- 1 tbsp. vanilla extract
- 1/2 tsp. salt
- 5 cups Old Fashioned rolled oats
- 3 cups total of your favorite granola flavors (chopped nuts, dried fruit, shredded coconut, chocolate chunks, etc.)
Instructions
- Preheat oven to 325 degrees F. Line a (11x17 inch) baking sheet with parchment paper.
- Add the oil, honey, brown sugar, vanilla, and salt to a large bowl. Whisk until sugar is dissolved and oil is well incorporated.
- Add the oats and your chosen granola flavors. Stir well.
- Pour the oat mixture onto the baking sheet and spread it out into an even layer. Firmly pack the oat mixture into the baking sheet.
- Bake for 30 minutes, rotating the pan half way through cooking.
- Let the granola cool at room temperature for one hour.
- Use a small spoon to scoop up the granola off of the baking sheet. Use the spoon and your hands to break the granola into large chunks.
- Store at room temperature in a sealed container or zip top bag.
Notes
Nutrition
Recipe adapted from Almond Granola with Dried Fruit from America’s Test Kitchen.
Serena says
So true! The cost of granola – for that teeny tiny bag is silly! Can’t wait to try the large chunk recipe you perfected. My kids will be happy it makes 10 cups!
Betsy Ramirez, MEd, RDN says
We think alike! I did muesli. Granola was my first love, but we broke up. I can’t find it where I live, so I converted to muesli. I will have to try this. Your pics are beautiful!
Deanna Segrave-Daly says
Ok this is MY kind of granola – love the idea of the large chunks. Pinning this baby….
Kristen Chang says
Can’t wait to try this!
sarah grace says
LOVE the large chunk type 🙂 we went with the same mindset this month in our granola recipes 🙂
xoxo Sarah Grace, Fresh Fit N Healthy.
CC says
Would this recipe still work fine if I omit the sugar entirely?
J Harris says
I do the large chunk granola as maple pecan with peanut oil, 1 1/2 cups coarsely chopped pecans, 1 1/2 cups sliced almonds, 1 Tb maple extract in addition to the 1 Tb vanilla, 1/3 cup honey topped up
to 1/2 cup with maple syrup ( I doubt the syrup adds much flavor, but suspect the resulting granola is less sticky than with all honey ). The three people I’ve given quart bags of this all rave about it.
Lezlie says
The nutritional information doesn’t list the grams of sugar which, to me, is one of the most important factors with the sugar and honey. Is this available?
Sarah says
I just made this and it’s amazing. I added a million things in my 3 cups of flavor: pecans, sunflower seeds, coconut, mini chocolate chips, chia seeds and raisins. I used warm spices like cinnamon, cardamom, ginger & nutmeg, and a little blackstrap molasses to replace part of the honey. It is chunky, dark and handsome 🙂
Susan says
I like this recipe, the granola comes out in one big piece that I broke up into cookie size, I used several kinds of nuts and also Craisins and candied ginger. I used the recommended amounts in the recipe but I will use more sugar in the future. And there’s always the option of using just about anything that you like as fill ins.
I’ll make it again.
Ginny says
You add the choclate chunks before you bake or after?
CindyH says
Thank you for posting this recipe. I have made it at least 10 times and we have really enjoyed it.
anne mcmicheals says
i love this recipe we are going to play wioth me and make many flovers see what we cann do might even make some and gifdt for thanksgiving and xmas chjeapest gift they will make lol
Jen says
Do you mix the wet and dry ingredients before or after baking? Thanks!
Lynette says
Before baking. It’s stated in the instructions portion.
Jennifer says
I make this granola every sunday night for the kids and husband to take in their lunches, after school snack, add to yogurt, etc. It is the most versatile, always good, “you cant screw up if you follow the proportions” granola ever. Thank you!
Lisa S. says
Great recipe. We love the chunks.
andrea says
Thank you so much for this wonderful recipe, I made it today and it was perfect. It made the exact right amount to fill my sheet pan, it easily broke into bite size pieces, which held together and did not crumble apart. Furthermore, it’s pleasantly crunchy without being rock hard and it tastes fantastic, my kids love it! We have already thought of several versions to try, we love that it is so easy to customize, the possibilities are endless. Great recipe!
R says
YAY! Thank you, finally a receipe I can adjust to what I want to add AND best of all it turned out just like I wanted it too AND it is wonderful. I love when my husband says the word delicious and he is a picky eater…doesn’t like this or that for ingredients and you hit it spot on! I am so excited to be in control of my ingredients and always the wonderful basic receipe is still there. I added more ingredients and added cinnamon. Deeee-Lichious!
Shaunta says
I just made this today and it was so good. I just did the basic and did not add anything. The next time I make it I will be adding flaxseed, almonds and raisins! I can’t wait. I have been looking for a granola recipe that would be chunky and this did it for me. I was able to break it up and still have big chucks. Thanks so much!
bianca says
is this granola gluten free?
Margot says
OMG this is the BESTEST chunky granola EVER! I melted coconut oil for the fat, added a touch of cinnamon, tossed raisins and dried cranberries on top after the batch baked, and just let it sit for an hour. When i started breaking it up, i got perfect hunks and chunks! Super crunchy! Super delish! Super happy to have stumbled upon your page!
Susan says
Thank you for this recipe! I love it with coconut, almonds, and dried cranberries. I have experimented with other granola recipes and I keep coming back to this one. It gets the top vote! I love it.
Steven says
Sorry… “firmly pack” the granola? Do you mean folding the sheet? Or just pressing super flat. This direction seems ambiguous to me.
Farmer Ed says
REally delicious chunky granola. May want to add that you add the mixed wet ingredients with the oats and goodies before you press it in the cookie sheet to the recipe. Am I the only one to add two slices, diced, fully cooked BACON to this mix???? Must be a farmer thing.
Lisa Stankiewicz says
Perfection
Greg says
Five stars versatile and forgiving. Sometimes my experimenting, well most times makes the result inedible. I’ve made this other ways to use what we have on hand after my initial success. It always disappears and if I take some to share, everyone wants the recipe.
Cat says
Love this recipe! It comes out slightly different every time because you can use such a variety of add-ons. My son snacks on it regularly rather than eating junk food. Thanks so much for sharing this recipe!
Vicky says
The best granola ever! Very adjustable and not much fat or sugar at all. I skip the brown sugar and still get same awesome result. Its the only one i make now and I have made a lot of different types.