Healthy chunky granola
This healthy chunky granola is one of our favorite recipes on the blog.
It's the second granola recipe I’m putting on the blog and I must say this one is an absolute killer granola!
I started experimenting with my classic granola recipe because A/ my kids were getting highly bored with it (quite understandable after four years) and B/ because I wanted to obtain a chunkier texture.
And the secret to healthy chunky granola is…
After a few trials with more coconut oil (too coconutty) and more maple syrup (way too sweet), I searched for an answer on my go-to recipe bible… Pinterest.
And there I found the secret healthy ingredient, the glue, the morter that would make the ingredients stick together to form delicious and crunchy chunks of goodness…
Almond meal!
How brilliant! Mixed with the coconut oil and maple syrup it forms a sort of crumbly paste that once baked and dried holds everything together without adding extra sugar.
A few more tips for making chunky granola:
Apart from almond meal, I’ve come to notice a few more tricks to obtain chunks, batch after batch after batch:
- Press down the granola evenly on the baking sheet. It will better stick together this way.
- Make little holes at regular intervals to let air through and crisp up the granola even more.
- Once done, open the oven and let the granola cool completely in the oven.
- Break up the chunks once the granola is completely cooled.
This chunky granola is:
- Chunky!
- Delicious
- Highly kids-friendly (my kids instantly adopted it)
- Paleo
- Gluten-free
- Vegan
- Refined sugar-free
- Easy and quick to make (5 minutes of work)
Are oats gluten-free?
Theoretically, oats don’t contain gluten and are safe to eat for almost anyone. However, oats are often made in the same factories that also produce gluten-containing grains and might be slightly contaminated with traces of gluten.
This being said, only if you have celiac disease (gluten allergy) it is wise to buy “gluten-free” oats, which are in fact oats that have been manufactured in a gluten-free environment.
For all others, regular oats are just fine and there’s no need to pay the extra price.
Ingredients
Makes 1 large jar
*Unless stated differently, my recipes are measured with US measuring cups like these ones.
Directions
Preheat the oven to 170°C/340°F.
Roughly chop the nuts with a chef’s knife (my preferred way) or using your food processor.
In a large bowl, mix all ingredients well. Don’t hesitate to get your hands dirty. Apart from being highly relaxing in my opinion, it’s the best way to mix all ingredients well (which is important for a crunchy-chunky result).
Pour the mixture onto an oven tray lined with baking paper and spread evenly. Make sure to press down the mixture well. Using your finger, make little holes at regular intervals to let air through and crisp up the granola even more.
Bake for about 15-20 minutes or when granola has turned light brown.
Open the oven and let cool completely in the oven.
Once completely cooled, break up the granola into chunks and store in an airtight container for up to two weeks (but I can assure it will hardly survive one week in your kitchen).
Note: personalize your granola with one or more of the following ingredients:
Optional add-ins before baking:
- Cacao
- Vanilla powder
- Coconut flakes
- Pinch of salt
- Pumpkin or sunflower seeds
- Raisins
- Dried berries, cherries, or apricots
Optional add-ins after baking:
- Chocolate chunks
- Chia seeds
- Flaxseeds
Ingredients
Directions
Preheat the oven to 170°C/340°F.
Roughly chop the nuts with a chef’s knife (my preferred way) or using your food processor.
In a large bowl, mix all ingredients well. Don’t hesitate to get your hands dirty. Apart from being highly relaxing in my opinion, it’s the best way to mix all ingredients well (which is important for a crunchy-chunky result).
Pour the mixture onto an oven tray lined with baking paper and spread evenly. Make sure to press down the mixture well. Using your finger, make little holes at regular intervals to let air through and crisp up the granola even more.
Bake for about 15-20 minutes or when granola has turned light brown.
Open the oven and let cool completely in the oven.
Once completely cooled, break up the granola into chunks and store in an airtight container for up to two weeks (but I can assure it will hardly survive one week in your kitchen).
