Big, Chunky Granola

For years, I looked for the granola of my dreams. I wanted something crunchy that featured big, substantial chunks of goodness. I'd tried many granola recipes and none were quite what I wanted. Until...

About a year ago, I spoke at a ladies' brunch and one of the buffet items was a delicious granola that perfectly fit the bill. After I found out who the creator was, I nagged her for months until I finally got the recipe out of her.

I've modified it some, and I encourage you to modify it some more. Remember that granola is a perishable food, especially since this one is filled with so much wholesome yumminess, so it must be consumed within a week of making it. To always be ready for another batch, I fill baggies full of the dry mix and pop them in the freezer (to keep the mealy bugs away). Then I just have to mix the wet ingredients and bake.

The time-consuming part of this recipe is the baking. It takes 25 minutes at a higher temperature, 25 at a lower, and then an hour with the oven off.

About the ingredients:

Nuts: generally I add whole sliced or slivered, raw almonds, which can be purchased at large warehouse stores, like Sam's Club or through your local food cooperative. You can also add pecans, walnuts, peanuts, or no nuts at all. Experiment! Have fun!

Sweetener: You can reduce the amount of brown sugar and add real maple syrup in its place. You can also use sugar instead of honey, if that's what floats your boat. You can reduce or increase the sweetener to your taste as well.

Oil: I use canola or peanut oil which gives you a chunkier granola. You can also use melted butter. The butter tends to make the granola crumbly, not chunky.

Add-ins: My friend Linda, who partially inspired this blog, is also crazy about this granola, but she has her own variations. Linda suggests replacing the oil with peanut butter and adding 1/4 to a 1/2 cup of chocolate syrup.

One key to making it chunkier is to add a bit more liquid (milk or water) and let the mix set for about 15 minutes before baking it. Not necessary at all, but if you're making several batches, you can do this as you're waiting for the previous batch to come out of the oven.

The Best Granola Ever

3.5 cups rolled oats
3.5 cups quick oats
2 cups of coconut, large unsweetened flakes
1 1/2 to 2 cups nuts, either whole, chopped or slivered (optional)
1/2 cup of ground flax seed (optional)
1 cup of wheat germ (optional)

Mix all of the above in a very large bowl.

Then, in a large microwavable bowl or in a saucepan, mix:

1 cup of canola oil or (2 sticks) melted butter (butter will not give you chunky granola)
*1/3 to 1/2 cup honey (I usually eliminate this or use the lesser amount. All of it makes it too sweet for me)
1 cup brown sugar
1/2 cup milk
1/2 tsp salt
1/4 cup real maple syrup
*Optional: add a 1/4 cup raw wheat germ and a 1/4 cup ground golden flax seed

Heat second mixture in microwave for about 40 seconds or heat on stovetop until smooth and warmed-through, and stir.
Pour liquid mixture over the dry ingredients and stir with a big spoon until all ingredients are thoroughly mixed and wet.
Bake in 2 9 x 13" pans or one very large cookie sheet, ungreased.
Bake for 25 minutes at 325
Stir and switch pan positions.
Bake another 15 minutes at 225.
At this time, you could add a cup of dried fruit, such as cherries, craisins, raisins, or whatever.
Stir and switch pan positions.
Bake another 10 minutes at 225.
Turn off oven and leave granola in for one hour.
Take it out, cool, break into desired sized chunks, and store in an airtight container. Because it contains no preservatives, it won't keep for long, but then again, you probably won't let it!

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