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 ½ cups instead of 3). Then pour both bowls of oats out onto the same baking sheet, side by side, and press down as usual.
Find more of my recipes on TikTok
Basic Large Chunk Granola Recipe
Video
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.
This is the best recipe for chunky granola! I have been looking all over for one that actually works the way it is advertised!! Thank you!
I used honey, maple syrup, and agave syrup because I did not have enough honey.(didn’t check before I shopped!) I was worried that it would not be chunky but it was!!! I had more honey than the other items.
Thanks again
DELICIOUS . THE BEST EVER GRANOLA RECIPE.
Amazing, love this! Finally found the recipe I’ve been looking for!
This was delicious! It made such a large amount, filling up a freezer bag. It’s so crunchy and sweet! I added raisin, coconut flakes, chocolate morsels, and peanuts. It tastes great by itself and with yogurt.
So very delicious!! First time making granola. No need to ever buy again. Love the taste, large chunks. So glad I found your recipe. Used coconut oil and mix-ins were raisins, walnuts, slivered almonds and unsweetened coconut.
Excellent recipe! Made it many times.
I’m curious though, my last 2 batches have come out less crunchy. I’m following the recipe ?
can you use shredded coconut that is sweetened?
Taste great, I added three different types of nuts, almond butter and chia seeds. Thanks for the recipe!
I’ve been looking for a chunky recipe, so I made a half batch since it’s just for me. Possibly because it was not as thick in the baking sheet, although I used a half sheet pan, it didn’t stay chunky.
I Followed the recipe exactly, so can’t think of any other reason it ended up breaking all apart into small pieces.
Flavors were good, not too sweet.
Thank you for the recipe.
How long is this shelf-stable for?
I love this recipe. I have subbed maple syrup when I didn’t have honey and it’s just great.
America’s test kitchen (where this was adapted from) says it keeps up to 2 weeks. I have kept mine longer and it was fine.
Amanda, this is my hubby’s favorite granola! We both love the big chunks! Yummy! Thanks for sharing this recipe with us 👍🏻
Have made this several times with different ad in fruits and have loved them all!
Outstanding and easy.
Thanks so much for the recipe…
I have finally found the holy grail of chunky granola recipes! Thank you so much for sharing your recipe!
This is the first granola recipe of many I’ve tried that truly does hold together in big clusters. The variations are endless. I used pandan extract in a batch. It was a huge hit.
I have made this several times over the years. Always so good!