Homemade Chunky Granola

Vegetarian
Dairy Free
Health score
6%
Homemade Chunky Granola
90 min.
28
225kcal

Suggestions


Start your day on a delicious note with our Homemade Chunky Granola, a perfect blend of wholesome ingredients that will keep you energized and satisfied. This vegetarian and dairy-free recipe is not only easy to make but also packed with flavor and nutrition, making it an ideal choice for breakfast, brunch, or a quick morning meal.

Imagine the delightful aroma of oats and nuts baking in your oven, filling your kitchen with warmth and comfort. With a generous mix of slivered almonds, sunflower nuts, and a touch of sweetness from brown sugar and honey, this granola is a treat for your taste buds. The addition of dried mixed fruit adds a chewy texture and bursts of fruity flavor, making each bite a delightful experience.

In just 90 minutes, you can create a batch that serves 28 people, perfect for sharing with family and friends or for meal prepping for the week ahead. Each serving contains approximately 225 calories, allowing you to enjoy a guilt-free indulgence that fuels your day. Whether you enjoy it with your favorite plant-based milk, yogurt, or simply by the handful, this chunky granola is sure to become a staple in your kitchen.

So, roll up your sleeves and get ready to whip up a batch of this homemade goodness. Your mornings will never be the same!

Ingredients

  • 0.8 cup brown sugar packed
  • oz fruit mixed dried chopped
  • 0.5 cup honey 
  • cups oats 
  • teaspoon salt 
  • 1.5 cups slivered almonds 
  • 1.5 cups sunflower seeds 
  • 0.8 cup vegetable oil 
  • 0.5 cup water 
  • cup flour whole wheat gold medal®

Equipment

  • bowl
  • baking sheet
  • oven
  • whisk

Directions

  1. Heat oven to 300°F. In very large bowl, mix oats, sunflower nuts, almonds, flour, brown sugar and salt. In small bowl, beat oil, honey and water with wire whisk until well blended.
  2. Add liquid ingredients to dry ingredients, stirring until dry ingredients are moistened.
  3. Spread on 2 ungreased large cookie sheets with sides.
  4. Place both cookie sheets in oven on 2 separate oven racks, one below the other.
  5. Bake 20 minutes, stirring after 10 minutes. Reverse position of cookie sheets in oven; bake 10 to 20 minutes longer, stirring every 10 minutes, until golden brown. Cool completely on cookie sheets, about 30 minutes.
  6. Stir mixture to break apart. Stir in dried fruit. Store in tightly covered container.

Nutrition Facts

Calories225kcal
Protein9.89%
Fat34.51%
Carbs55.6%

Properties

Glycemic Index
5.47
Glycemic Load
8.01
Inflammation Score
-4
Nutrition Score
10.846521889386%

Flavonoids

Cyanidin
0.14mg
Catechin
0.07mg
Epigallocatechin
0.15mg
Epicatechin
0.03mg
Eriodictyol
0.01mg
Naringenin
0.02mg
Isorhamnetin
0.15mg
Kaempferol
0.02mg
Quercetin
0.02mg

Nutrients percent of daily need

Calories:224.61kcal
11.23%
Fat:9.05g
13.93%
Saturated Fat:0.94g
5.87%
Carbohydrates:32.83g
10.94%
Net Carbohydrates:28.57g
10.39%
Sugar:14.71g
16.34%
Cholesterol:0mg
0%
Sodium:87.7mg
3.81%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:5.84g
11.67%
Manganese:1.12mg
56.11%
Vitamin E:4.23mg
28.2%
Magnesium:74.32mg
18.58%
Fiber:4.26g
17.04%
Selenium:11.87µg
16.96%
Phosphorus:166.97mg
16.7%
Vitamin B1:0.23mg
15.04%
Copper:0.3mg
15.02%
Iron:1.7mg
9.42%
Zinc:1.35mg
8.97%
Vitamin B2:0.13mg
7.86%
Vitamin B6:0.15mg
7.53%
Folate:27.1µg
6.78%
Potassium:226.36mg
6.47%
Vitamin B3:1.27mg
6.36%
Calcium:48.57mg
4.86%
Vitamin B5:0.37mg
3.71%
Vitamin K:3.68µg
3.51%