I’ve been making homemade granola for over a decade. This chunky granola is my favorite because of the big clusters you can get from it. Often, homemade granolas don’t form together well. Pressing the granola into the pan part way through baking ensure delicious chunks that you can pick up and eat. This chunky granola recipe is my foundational recipe for all my granolas. I often change up the nuts, add in chocolate or nutmeg etc for different fun flavors. I’ll share those variations one day, but for now- this chunky granola recipe is all yours to experiment with. Enjoy.
Nutrient Highlights: How these ingredients help support mental health
- Rolled Oats: A complex carbohydrate that helps stabilize blood sugar and fuel the brain gradually — reducing crashes and mood swings.
- Nuts & Seeds: Rich in zinc, magnesium, and omega-3s — nutrients that help regulate stress hormones, ease anxiety, and support neurotransmitter function.
- Butter or Coconut Oil: Provides saturated fat to support brain structure and hormone health. Butter also helps create crispy clusters for that perfect granola texture.
- Maple Syrup or Honey: Offers trace minerals and natural sweetness — just enough to satisfy, without spiking blood sugar like refined sugar does.
- Cinnamon: Helps reduce inflammation and regulate blood sugar, while adding warmth and depth to every bite.
- Dark Chocolate Chips (optional): Contain polyphenols that can improve blood flow to the brain and lift mood.
- Dried Fruit (optional): Adds texture and natural sweetness, along with iron and potassium to support adrenal function.
Related: Top 10 fiber rich snacks on the go
Some FAQ about Homemade Granola:
Can homemade granola be frozen?
Yes! Homemade granola freezes beautifully. Let it cool completely, then store it in an airtight container or freezer-safe bag. It will keep for up to 3 months. Just bring it to room temperature before eating — no need to reheat.
Can homemade granola go bad?
Yes, since it contains oils and sometimes dried fruit, it can eventually go rancid or stale. Typically, homemade granola lasts:
- At room temperature: 2–3 weeks in an airtight container.
- In the freezer: Up to 3 months.
If it smells “off” or the texture changes drastically, it’s time to toss it.
How to store homemade granola?
Store in a glass jar, zip-top bag, or sealed container at room temperature, away from moisture and direct sunlight. For longer shelf life, refrigerate or freeze. Be sure it’s completely cool before sealing to avoid trapping steam (which softens the crunch and can cause mold).
Why is my homemade granola not crunchy?
Here are common reasons granola isn’t crunchy:
- It wasn’t baked long enough or at a high enough temperature.
- You stirred it too often — once halfway is ideal.
- You didn’t let it cool fully before storing. Granola crisps up as it cools.
- The mixture was too wet — try reducing the sweetener or oil slightly.
Why is my homemade granola not sticking together?
To get that crave-worthy clumpy texture:
- Press it down firmly with a spatula halfway through baking.
- Don’t stir too much — the less movement, the more it clumps.
- Use a sticky binder like honey, maple syrup, or even a little nut butter.
- Cool completely without touching — disturbing it while cooling breaks up the chunks.
How to make perfect homemade granola:
Ingredients:
- 4 cups rolled oats
- 1 ½ cup raw nuts and/or seeds (such as walnuts, almonds, pumpkin seeds)
- 1 teaspoon fine-grain sea salt
- ½ teaspoon ground cinnamon
- ½ cup melted coconut oil or butter (I prefer butter for better chunks)
- ½ cup maple syrup or honey
- 1 teaspoon vanilla extract
- ⅔ cup mix-ins (such as ½ cup dark chocolate chips, coconut flakes, or dried fruit)
Instructions:
- Preheat oven to 350°F. Line a large, rimmed baking sheet with parchment paper.
- In a large bowl, combine oats, nuts/seeds, salt, and cinnamon. Stir to blend.
- Add the melted fat (butter or coconut oil), sweetener (maple syrup or honey), and vanilla. Mix well, coating all the oats and nuts evenly.
- Pour mixture onto the prepared pan. Use a spoon or spatula to spread it into an even layer.
- Bake for 21–24 minutes, stirring halfway. For chunkier granola, gently press the mixture down after stirring.
- Let cool completely — at least 45 minutes — without disturbing. This is key for crispness and clusters!
- Once cooled, stir in dried fruit, chocolate chips, or coconut flakes.
Notes:
- Want a peanut butter version? Use peanut butter in place of the oil and swap in chopped peanuts for the nuts. Reduce salt slightly.
- Storage Tip: Store in an airtight container at room temperature for up to 2 weeks, or freeze for longer shelf life.
Experiment with trying peanut butter or chocolate varieties. You won’t be disappointed!
Perfect Homemade Chunky Granola
Ingredients
- 4 cups rolled oats
- 1 ½ cup raw nuts and/or seeds
- 1 teaspoon fine-grain sea salt
- ½ teaspoon ground cinnamon
- ½ cup melted coconut oil or butter I prefer butter for better chunks
- ½ cup maple syrup or honey
- 1 teaspoon vanilla extract
- 2/3 mix ins ½ cup chocolate chips, coconut flakes, dried fruit
Instructions
- Preheat oven to 350 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper.
- Combine the oats, nuts and/or seeds, salt and cinnamon. Stir to blend.
- Pour in the oil, maple syrup and/or honey and vanilla. Mix well, until every oat and nut is lightly coated. Pour the granola onto your prepared pan and use a large spoon to spread it in an even layer.
- Bake until lightly golden, about 21 to 24 minutes, stirring halfway (for extra-clumpy granola, press the stirred granola down with your spatula to create a more even layer). The granola will further crisp up as it cools.
- Let the granola cool completely, undisturbed (at least 45 minutes). Top with the dried fruit (and optional chocolate chips, if using).
Notes
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