© 2019 The Rural Hen

Homemade Chunky Granola





Just one more recipe before the snow melts and I can get back in the garden. . . .



This granola is seriously chunky, brutally delicious, and ridiculously addictive—I can almost guarantee you'll love it and quite possibly never buy granola from the store again!


My simplified version of the original recipe (I thought it was Oh She Glows, but can't seem to find the recipe just now) never turns out the same way twice; but then, quite possibly neither does the original. However, it is always brutally delicious.



HOMEMADE CHUNKY GRANOLA


1 cup whole almonds

½ cup walnut halves or pieces

1 ¼ cup rolled oats

¾ cup mixed dry fruit

½ cup raw sunflower seeds

½ cup raw pepita (pumpkin) seeds

½ cup shredded unsweetened coconut

2 tsp cinnamon

¼ tsp salt


¼ cup plus 2 Tbsp pure maple syrup

¼ cup coconut oil, melted

2 tsp pure vanilla extract


1) Preheat oven to 275°F. Line a large rimmed baking sheet with parchment paper.

2) In food processor, process ½ cup of the almonds into a fine meal. Chop the remaining almonds and all the walnuts to the coarseness you prefer; add this to the almond meal.

3) Add the oats, dried fruit, sunflower seeds, coconut, cinnamon, and salt to the nut mixture; stir to combine.

4) Now add the maple syrup, melted oil, and vanilla to the dry ingredients; stir until thoroughly combined.

5) Spread and pack the granola in a ½ inch layer on the baking sheet.

6) Bake for 15 minutes, then rotate the pan and bake for another 15 minutes

7) Cool on the pan for at least an hour before breaking it apart into clusters

8) Store, sealed, in the refrigerator.



And in case you need a little extra encouragement before you combine all these dear ingredients and hope for the best, check out Epicurious/no-recipe-required for a few tricks and tips to either messing with a recipe, as I do, or actually creating your own :)