Start your day with this delicious homemade chunky granola packed with oats, nuts and seeds. Serve with fresh berries and milk of your choice.
Chunky granola ingredients
Store-bought granola is loaded with sugar, not so this homemade chunky granola. You need just a few pantry staples and fresh ingredients to make this recipe:
- Olive oil, almond butter, honey and banana: For binding.
- Jumbo oats: I use jumbo oats for this chunky granola.
- Desiccated coconut: To sweeten the granola.
- Chia seeds, pumpkin seeds and pecans: For chunky, crunchy granola.
- Cinnamon: To add a subtle sweetness.
How to make chunky granola
Before you get started, first preheat the oven to 140°C (280°F). Then, line a large baking tray with plastic-free baking parchment. Next follow these three easy steps:
- Mix the dry ingredients: Place the oats, coconut, chia seeds, pumpkin seeds, pecans and cinnamon in a large bowl and mix to combine.
- Blend the wet ingredients: Place the olive oil, almond butter, honey and banana in a food processer and process until smooth. Add to the dry ingredients and mix to combine.
- Bake: Spread evenly on the prepared tray and bake for 18-20 minutes or until lightly golden. Remove from the oven, break up into large chunks, then return to the oven for 20-25 minutes. Allow to cool completely on the tray.
That’s it! Spoon the cooled granola into serving bowls and top with milk of your choice and fresh berries to serve.
How to store chunky granola
Allow the chunky granola to cool completely before storing in an airtight glass container. I like to use a Kilner 2-litre clip top jar. This chunky granola will keep for up to one week.
More granola recipes to try
I hope you enjoy this chunky granola recipe. If you make it, let me know how it turned out. I’d love to hear what you think in the comments below, or post in The Fertility Kitchen Community.
Chunky granola
Ingredients
- 3 tbsp extra virgin olive oil
- 2 tbsp almond butter
- 2 tbsp honey
- 1 medium ripe banana
- 250 g gluten-free jumbo oats
- 2 tbsp desiccated coconut unsweetened, unsulphured
- 2 tbsp chia seeds
- 40 g pumpkin seeds
- 50 g pecans roughly chopped
- ½ tsp ground cinnamon
Instructions
- Preheat the oven to 140°C (280°F). Line a large baking tray with plastic-free baking parchment.
- Place the oats, coconut, chia seeds, pumpkin seeds, pecans and cinnamon in a large bowl and mix to combine.
- Place the olive oil, almond butter, honey and banana in a food processer and process until smooth. Add to the dry ingredients and mix to combine.
- Spread evenly on the prepared tray and bake for 18-20 minutes or until lightly golden. Remove from the oven, break up into large chunks, then return to the oven for 20-25 minutes. Allow to cool completely before storing in an airtight glass container.
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