Ultra Crunchy & Chunky Granola

If you ever ask me what my late night snack is I will always say a bowl of homemade granola, vegan yogurt, and fresh berries. The perfect way to cure a sweet tooth and a healthy way to do it that’s for sure. 

This granola is super crunchy and clusters up perfectly. Only sweetened with maple syrup. Coconut oil is added to give a perfect golden brown color and extra crunch. With notes of coconut and vanilla. It is truly the perfect granola. 

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If you are a granola fan like me then you know it won’t taste good unless it has that perfect crunch. I have tested this recipe a few times and at first, I thought the trick was stirring it around a few times at different intervals during its baking process. However, that wasn’t it. 

I then lowered the temperature to allow it to cook longer without it burning and did not stir it around at all. I took it out of the oven and allowed it to cool for 15 min. and then proceeded to toss it around. The results? Crunch heaven! 

I have also discovered that more liquids in the granola will aid it in clumping even more. 

This granola sure did test my patience. 

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Top it on your favorite non-dairy yogurt, with milk, or even on smoothie bowls. 

This recipe is…

  • Super easy & simple 
  • Healthy & 100% vegan 
  • Refined sugar-free

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Ultra Crunchy & Chunky Granola 

By Taavi Moore     Makes: Approx. 3 cups
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  • 2 cups rolled oats 
  • 1/2 cup slivered almonds 
  • 1/2 cup pepitas 
  • 1/2 cup coconut flakes 
  • 2 tbsp chia seeds
  • 2 tbsp buckwheat groats 
  • 1 tbsp cacao nibs 
  • 1/2 tsp ground cinnamon 
  • 1/4 tsp ground nutmeg 
  • 1/3 cup maple syrup 
  • 2 tbsp melted coconut oil 
  • 1 tbsp peanut butter
  • 1 tsp vanilla extract 
  1. Preheat oven to 325 degrees. Line a large baking sheet with a silicone baking mat or parchment paper. 
  2. In a large bowl, combine all the dry ingredients. Melt the coconut oil and add it to a small bowl. Whisk in the maple syrup, peanut butter, and vanilla. Pour the wet mixture into the dry. Combine with a spatula until dry fully absorbs liquids. 
  3. Spread out the mixture in an even layer on the baking sheet. Bake for 25-27 min. or until golden brown. Do not stir the granola until cooled for 15 min. Store in a mason jar with a lid or any airtight container. 

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