Oh hey, super chunky granola. How did you get so chunky? So clustery? So dreamy?
Care to divulge your secrets? Please say yes. Please say yes.
OK, I’ll tell you. But it’s so simple you’ll laugh.
1. Make sure your wet ingredients thoroughly coat your dry ingredients.
2. Don’t stir your granola while it’s baking.
3. Let it cool completely, then break into clumps.
That’s it! Oh man, so easy. Now let’s talk flavors, yo.
This 9-ingredient granola is infused with coconut three ways: coconut sugar, oil, and flakes.
The base is rolled oats, pecans, and slivered almonds – a combination I’ve found to work perfectly to create those dreamy little clusters.
This granola is also naturally sweetened with coconut sugar and maple syrup and sprinkled with dried blueberries.
If you’ve never tried dried blueberries, prepare to fall in love. They’re a blueberry, but somehow 10,000x better. It’s like eating blueberry jam. Trust me. You’re gonna want that.
I hope you all love this granola! It’s:
Crunchy
Clustery
Coconut-infused
Perfectly sweet
Loaded with healthy fats, fiber, + protein
& Delicious
This makes the perfect healthy breakfast or snack. Amp it up with sliced banana, chia seeds, and almond milk. Or eat it by the handfuls right out of the jar (like somebody I know).
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a picture #minimalistbaker on Instagram! I’d love to see what you come up with. Cheers, friends!
Super Chunky Coconut Granola
Ingredients
- 1 ½ cups gluten-free rolled oats
- 1/2 cup unsweetened coconut flake (large flakes are best)
- 1/2 cup slivered raw almonds (or raw almonds, chopped)
- 1/2 cup raw pecan halves
- 1 Tbsp coconut sugar
- 1/4 tsp sea salt
- 3 Tbsp coconut oil
- 1/3 cup maple syrup
- 1 tsp pure vanilla extract
- 1/4 cup dried fruit (my favorite is blueberry // optional)
Instructions
- Preheat oven to 325 degrees F (162 C).
- Add oats, coconut, almonds, pecans, coconut sugar, and salt to a large mixing bowl and stir to combine.
- To a small saucepan, add coconut oil and maple syrup. Warm over medium heat for 2-3 minutes, whisking frequently until the two are totally combined and there is no visible separation. Add vanilla, whisk once more.
- Immediately pour over the dry ingredients and stir to combine until all oats and nuts are thoroughly coated. Arrange on a parchment-lined large baking sheet and spread into an even layer.
- Bake for 20 minutes, then remove from oven and turn the pan around so the other end goes into the oven first (so it bakes evenly).
- To keep this granola chunky, don’t stir during baking, or right after. This will help it form together and create “chunks”, so handle as little as possible!
- Bake 5-7 minutes more, watching carefully as to not let it burn. You’ll know it’s done when the granola is golden brown and very fragrant.
- Let cool completely before enjoying. Add dried fruit to the pan while the granola is cooling (optional). Break into clumps.
- Store in a sealed bag or container at room temperature for 2 weeks or in the freezer for up to 1 month.
- This is delicious as is or with almond or coconut milk, flaxseed meal, hemp seeds, and banana!
Video
Notes
*Nutrition information is a rough estimate.
Steffi Persoons says
Made it, was super easy and absolutely delicious!
Was wondering what the reason is for using both coconut sugar and maple?
Yay! We’re so glad to hear you had success with this recipe, Steffi. Thank you for sharing! The coconut sugar has more of a caramel flavor and the maple syrup is a better binder.
Kelsea Hintz says
I’ve made this recipe so many times – we almost always have it in the fridge or freezer in our home and I make it once a month on rotation. I’ve modified it to use whatever I have, but usually it’s lots of cashews, pepitas and coconut. It’s usually served in our home with defrosted and warmed blueberries, a scoop of plain yogurt, and a drizzle of maple syrup. It’s our favourite weekend breakfast! My toddler has been eating it up since she was 2. Truly one of the best! And the tips are so great. Each year I made a bag for my coworkers as a gift that doesn’t cost a lot and whenever there is someone new in the mix they ask for the recipe
Amazing! We’re so glad this granola is a hit in your household, Kelsea. We love that you make it as a coworker gift each year! Thank you for the wonderful review! xo
Alysia says
My go to granola recipe! Not too sweet, delicious flavors. A healthy amount of chunks, perfect for yogurt and days I want cereal bc it is delicious with unsweetened almond milk. Everyone in my family is fan of this granola. Thanks for a great recipe!
Yay! We’re so glad you and your family enjoy this recipe, Alysia. Thank you for the lovely review! xo
Michelle says
Do you think I could use avocado oil?
Yes, that should work well!
Nancie says
Love, love, love this Chunky Coconut Granola recipe!!!
Thank you so much for sharing.
My goddaughter is allergic to nuts and I plan to make her a batch with pumpkin and sunflower seeds.
Aw, yay! We’re so glad you enjoy this recipe, Nancie. Thank you for the lovely review! We hope your granddaughter enjoys it, too :)
Marisa Hannewyk says
Can I use olive oil or butter instead of coconut oil?
Yes! We think butter would taste best, but olive oil should also work.
Michelle says
This is my favorite. So nice not to are a lot sugar.
I’ve added dried blueberrries and ginger for a upgrade.
Yum, those additions sound wonderful! Thank you for sharing, Michelle! xo
Barbara says
I’ve made this many times and love it. I like it best with full fat yogurt or just by the handful. A coworker asks for this every year for her birthday!
Amazing!! We’re so glad you enjoy this recipe and keep coming back to it, Barbara. And what an honor that your coworker requests it for her birthday! Thank you for the lovely review! xo
Bekah Doble says
Delicious!! I’ve made this recipe many times and my house always smells incredible while its baking. WAY better than store bought granola.
Yay! We’re so glad you enjoy this granola, Bekah. Thank you for the wonderful review! xo
Naomi K says
Absolutely delicious! I doubled the recipe and used half maple syrup and half honey because that’s what I had. Thank you for another great recipe!
We’re so glad you enjoyed it, Naomi! Thanks so much for the lovely review. xo