Wow, that’s some super chunky granola. How did you make it so chunky? So clustery? So dreamy?
Care to divulge your secrets? Please say yes. Please say yes.
1. Be sure to coat the dry ingredients with your wet ingredients. Do not stir your granola as it bakes.
3. Allow it to cool, and then break the clumps.
This nine-ingredient granola contains coconut in three different ways: sugar, oil, and flakes.
The base is made of rolled oats with pecans and slivered almonds. I found that this combination worked perfectly for creating those little clusters.
This granola also contains maple syrup and coconut sugar and is sprinkled with blueberries.
You’ll fall in love with dried blueberries if you haven’t tried them before. It’s a blueberry, but 10,000 times better. It’s just like eating blueberry jelly. You can trust me. You’re going to want that.
This is a great healthy snack or breakfast. Add sliced bananas, chia seeds, and Almond Milk to make it even more delicious. You can also eat the whole jar by hand (like someone I know).
Ingredients
- Gluten-free Rolled Oats, 1 1/2 cups
- 1/4 cup coconut flake unsweetened (larger flakes work best)
- Half a cup of slivered almonds or chopped raw almonds
- Raw pecan halves – 1/2 cup
- 1 Tbsp coconut sugar
- 1/4 teaspoon sea salt
- Coconut oil 3 tbsp
- 1/4 cup maple syrup
- 1 tsp pure vanilla extract
- One cup of dried fruits (my favorite is the blueberry // optional).
Instructions
- Preheat oven to 325 F (162 C).
- Stir together oats with coconut, almonds, and pecans. Add coconut sugar and salt.
- Add maple syrup and coconut oil to a small pan. Stirring frequently, warm over medium heat for a couple of minutes until they are completely combined. Add vanilla and whisk again.
- Pour the liquid over the dry ingredients and mix until they are all coated. Spread evenly on a large baking sheet lined with parchment paper.
- Turn the pan so that the other end is in the oven before the first 20 minutes (to ensure it bakes evenly).
- Stirring during or after baking will help keep the granola chunky. Handling it less will help the granola form “chunks” and stay together.
- Continue to bake for a further 5-7 minutes, being careful not to burn it. When the granola turns golden brown and is very fragrant, you’ll know that it’s ready.
- Allow to cool completely before eating. While the granola cools, add dried fruit (optional). Break into clumps.
- Store in a bag or container sealed at room temperature for up to 2 weeks or in the refrigerator for one month.
- It’s delicious, plain or with flaxseed, hemp seeds, almond, or coconut milk.
