Chunky granola is far superior to loose granola and I am prepared to die on this hill.
This granola recipe is truly the best because it tastes like a combination of popcorn, churros, and home. It is so comforting and it’ll makes you feel like “THAT GIRL”.
Make this once, and you will have 2-3 weeks worth of granola prepped for the week!
I like to think of this recipe like a guide rather than a recipe. You do not have to be too careful with the measurements, and almost every ingredient can be substituted. So use this recipe as your template and create your own version of the “perfect” granola.
INGREDIENTS:
Chunky granola is a very forgiving recipe, so don’t worry too much about measuring. Instead, focus on adding ingredients you like and create your version of the perfect granola
- 150g Unsalted Butter
- 70g Dark Brown Sugar
- 85g Maple Syrup (alternatively use honey)
- Splash of Vanilla Extract
- Pinch of Ground Cinnamon
- Pinch of Salt
- 350g Rolled Oats
- 250g Mixed Nuts (any nut will work, I like to choose at least 3 different types or buy a pre-mixed bag)
- 85g Mixed Seeds (similar to the nut, this can be any kind, I usually choose at least 2 or 3 types)
STEPS:
- Pre-heat the oven to 150°C and line a baking tray with parchment paper
- Make Brown Butter: Add butter to a saucepan, transfer it onto the stove, and cook over medium heat until the butter melts, then bubbles, then browns. The moment it’s fragrant and the milk solids turn golden, remove it from the heat and add it to a large bowl to cool
- When the butter reaches lukewarm or room tempurature, add brown sugar, maple syrup, vanilla, cinnamon, and a big pinch of salt. Whisk everything until homogenous
- Add the oats, nuts, and seeds. Using a spatula, fold everything into the butter mixture until it is evenly coated. The mixture should not be overly wet but be evenly coated with a thin layer of butter
- Pour the oats mixture onto the tray. Using a spatula, press the oats into a large compressed sheet. Aim for the slab of granola to be ~2cm thick and tightly packed
- Bake at 150*C for 20-25min. It should come out golden. Leave it in the tray and let it cool completely
- Once completely cooled, the slab of granola will come out of the tray as a whole. Break the granola apart with you hands until it reaches your desired chunkiness
- Store this in an airtight container for up to 3 weeks (it might keep even longer but I always end up eating it within 3 weeks)
- Enjoy it on its own or top it on some yogurt, smoothie bowl, or in some milk!
- My favorite way of eating it is on some thick greek yogurt with a drizzle of honey and a big pinch of flakey sea salt. Then cover half of the yogurt with granola and the other half with fresh raspberries!
The Add-ins I Used For This Batch of Granola
When I make this recipe, I always change what I add. A hack is to buy the pre-mixed nut packs and just use that because it will give you a great variety without needing to buy a bunch of different nuts.
In this particular batch I did 3/8 cashews, 1/8 pistachios, 1/4 pecans, and 1/4 hazelnuts. For the seeds I did 3/4 pumpkin seeds and 1/4 chia seeds.
