I have been making granola since I was a teenager and it is still one of my favorite things to make and eat. These days I’ve been pining for crispy, chunky granola that breaks off in big shards in your bowl. Thanks to a recipe I found at FountainAvenueKitchen.com, the magic ingredient appears to be a cup of whole wheat flour, to give the nut-jeweled cereal a little more integrity. I also love the light flavor of melted coconut oil, rather than vegetable oil. Here is my customized version of that recipe.
Chunky Granola
6 c. old fashioned oats
1 1/2 c. sliced almonds (may substitute other nuts that have been chopped)
1 1/2 c. sunflower seeds (roasted are fine)
3/4 c. shredded coconut ( I have used sweetened and unsweetened and both are good)
1 c. whole wheat flour
3/4 c. brown sugar
1 tsp. salt
1 tsp. cinnamon
3/4 c. coconut oil, melted
1/2 c. water
1/2 c. pure maple syrup
1 tsp. vanilla
In a large bowl, combine the oats, almonds, sunflower seeds, coconut, flour, brown sugar, salt and cinnamon. Melt the coconut oil in a saucepan; add the water, maple syrup and vanilla. Slowly pour the wet ingredients into the dry, stirring with a large spoon to combine.
Spray two baking sheets (10 x 15 x 2 inch) with non-stick cooking spray. Pour the granola into these pans and spread out evenly. Using a flat measuring cup (for example), pack the mixture down into the pans. Back at 300 degrees for 40 minutes. Shift their positions in the oven half way through the baking. Remove from the oven and allow to cool completely before breaking the cereal into the desired size of shards. If you want, add some dried fruit. I added craisins. Store in airtight containers.