The perfect, sweet and crunchy, super chunky, homemade granola filled with cherries, almonds, coconut, and spices for a hearty and healthy quick breakfast. Easy and delicious!
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I’m going to let you in on a little secret. This vegan granola recipe actually comes from the first blog I started, Line Drawings, which quickly morphed into what is now My Darling Vegan. Here is the original post. Take a look at it and see where this little blog originated – you might be quite surprised!
This homemade granola recipe was, in fact, the very first recipe I ever wrote, photographed, and shared online. It marks the birth of my food blogging career and so, for that, this recipe is my baby. This granola has been adapted through the years and re-photographed twice because the best things always need a lot of TLC.
Even though it was my first recipe, it’s still one of my go-to vegan granola recipes. I think you’re going to love it.
Let’s take a look at how to make this super chunky homemade granola.
Recommended Ingredients & Equipment
Ingredients & Substitutions
- Rolled Oats – When I make my vegan granola, I choose extra-thick old fashioned oats. You want oats that will keep their shape so that you can have that perfect crunchy texture. If you are gluten-free, make sure to look for gluten-free thick cut.
- Shredded Coconut – Make sure to use unsweetened desiccated coconut. You could also use coconut chips.
- Flaxseeds – This is optional but add great health benefits. You could also add chia seeds, sesame seeds, or pumpkin seeds.
- Salt
- Coconut Oil – Coconut oil is my oil of choice because when it cools it gives the granola a chunky texture.
- Maple Syrup
- Vanilla Extract
- Nuts – I like to use a mixture of almonds and walnuts. You could also use hazelnuts or pecans.
- Dried fruit – I like to use dried cherries. You can also use raisins, cranberries, or chopped apricot.
Recommended Equipment
For this recipe, you will need basic equipment like measuring cups, kitchen utensils, and a baking sheet. (<<affiliate links)
Check out the full list of my recommended kitchen tools and gadgets.
How to Make Homemade Granola
Homemade granola may sound intimidating, but it is quite simple to make. And the best part is that you can make a different variation of granola every single day. With so many options, homemade granola is one of the most versatile recipes you will ever learn how to make and one of the easiest recipes for new bakers to master.
Step One – Combine Dry Ingredients
The first step in making homemade granola is tossing together your dry ingredients. That’s the oats, spices, and other mix-ins such as flax or chia seeds, desiccated coconut, and wheat germ. This recipe calls for flax seeds and shredded coconut, however, feel free to swap them out with other seeds or omit them altogether.
Step Two – Combine Wet Ingredients
In a separate bowl, combine the wet ingredients. That’s your liquid sweetener (I always use maple syrup but other liquid sweeteners will do), oils, and extracts. As far as oils go, I prefer using coconut oil which adds a nice flavor to this almond cherry granola while providing an unrefined, healthy fat. Other oils I recommend are olive or avocado oil.
Step Three – Combine and Bake
At this point the wet ingredients can be added to the dry ingredients, mixing with a wooden spoon or by hand, until the oats are evenly hydrated. Add the nuts and mix thoroughly. Spread the oats evenly onto two baking sheets.
For extra chunky granola, you want to pack the granola together on the baking sheet. Rather than spreading it out over the entire sheet, pour it onto the baking sheet and pack it together. It should be about 1/4″ thick (see picture below).
Step Four – Cool and Add Mix-Ins
Once the granola has baked, remove it from the oven and let it cool at least 30 minutes (60 is better) before breaking it into large chunks. At this point, you can add any additional mix-ins such as dried fruit or chocolate chunks.
Serving and Storing
Serving – Once your granola has cooled, you can enjoy it immediately. Enjoy your granola in cookies, on top of muffins, baked in bread, in a vegan parfait, or simply with milk for an easy and hearty breakfast.
Storing – Uneaten granola can be stored in an airtight container at room temperature for up to 1 month.
Tips and Tricks
- Make sure the wet and dry ingredients are well mixed. The oats should be evenly and fully hydrated.
- Pack the granola tightly on the baking sheet. It’s okay if the granola doesn’t fill the baking sheet but try and prevent empty spaces between the oats.
- Don’t over-handle the granola when baking. Turn the tray halfway through the baking so that the granola evenly bakes but do not mix.
- Let the granola cool at least 30 minutes (60 is better) before gently breaking into large chunks.
- Take care not to over-mix the granola when adding the mix-ins.
Variations of Homemade Granola
There are endless variations of homemade granola. Nearly anything can be added for a different granola recipe every time. Here are a few of my favorite combinations. Add:
- Chocolate chunks for a Chocolate Cherry Granola
- Sunflower seeds, pumpkin seeds, or chia seeds. Omit the cherries for a Seedy Nut Granola
- Ginger and nutmeg. Swap out cherries for dried pear for a Ginger Pear Granola
- Ginger and cinnamon as well as 2 tablespoons of molasses. Swap cherries for cranberries for a festive Gingerbread Granola
More Homemade Granola Recipes
- Chewy Peanut Butter Granola Bars
- Almond Coconut Granola Bars
- Protein-Packed Granola Bars
- Maple Pecan Granola Bars
- Healthy Peanut Butter Granola
Homemade Granola with Cherries and Almonds
Ingredients
- 4 cups rolled oats
- 1 cup shredded coconut, unsweetened
- 1/2 cup flaxseeds, ground
- 1/2 tsp salt
- 1/2 cup + 2 tbsp. coconut oil, melted
- 3/4 cup maple syrup
- 2 tsp vanilla extract
- 1 cup almonds
- 1 cup walnuts
- 2 cups dried cherries, optional
Instructions
- Preheat the oven to 300F. Line two baking sheets with parchment paper and set aside.
- In a bowl combine oats, coconut, ground flaxseeds, and salt. In a separate bowl combine melted coconut oil, maple syrup, and vanilla extra.
- Slowly pour wet ingredients over the oat mixture, mixing while adding, until the dry and wet ingredients are fully mixed together. You may need to use your hands to ensure the oats are evenly hydrated. Mix in almonds and walnuts and spread evenly over both baking trays, pressing the granola tightly together.
- Bake for about 40 minutes, rotating halfway through. Do not mix the granola! Remove from oven and let sit for at least 30 minutes.
- Gently break apart the granola into large chunks. Once it’s cool completely, stir in the cherries (or fruit of choice)
- Eat immediately or store in an airtight container for up to 1 month.
Notes
- Make sure the wet and dry ingredients are well mixed. The oats should be evenly and fully hydrated.
- Pack the granola tightly on the baking sheet. It’s okay if the granola doesn’t fill the baking sheet but try and prevent empty spaces between the oats.
- Don’t over-handle the granola when baking. Turn the tray halfway through the baking so that the granola evenly bakes but do not mix.
- Let the granola cool at least 30 minutes (60 is better) before gently breaking into large chunks.
- Chocolate chunks for a Chocolate Cherry Granola
- Sunflower seeds, pumpkin seeds, or chia seeds. Omit the cherries for a Seedy Nut Granola
- Ginger and nutmeg. Swap out cherries for dried pear for a Ginger Pear Granola
- Ginger and cinnamon as well as 2 tablespoons of molasses. Swap cherries for cranberries for a festive Gingerbread Granola
Hi, I’m Sarah. I’m a 14-year (and counting) vegan, professionally trained photographer, former pastry chef, founder of My Darling Vegan, and author of the
Dori says
I made a variation of the granola recipe today, it was perfect! I think I’m never going to buy granola again. It’s dumb, but I didn’t realize how easy it is to make.
Carolyn says
s I’ve said before love your recipes. One exception I do not use processed oils. Allergic. Any ideas?
Stacey says
Is there any way to cut back on the oil?
Love the almond and cherry combination.
Heather says
Sending loads of hugs your way- I hope your week has gotten better. I would be super sad/angry/teary too if my photos were lost….good or poor, I absolutely adore cherries in my granola and almonds, well just about everything in this bowl has my name on it! Here’s to a week with more naps, let hair gel made out of poop and good food 🙂
Sarah says
Thanks Heather. Some days are certainly better than others but no one said raising two young children while running a blog was gonna be easy 🙂
Laura Black says
I am very excited to try this granola recipe. It looks fantastic. Cherry and almonds are two of my favorite things. 🙂 I am so sorry to read about the trouble with your transition. I am not a technical person, so with my site, I am always learning, watching videos, etc., and sometimes I think it takes me twice as long to facilitate change as it should. But you know, that’s okay. At least I’m moving forward…one snail’s pace at a time. I have to say, though, that you have a lovely site and your articles are great reads…..and you survived this latest hiccup to write us about it!! Yay!
Sarah says
Thanks Laura. You’re so kind. I hear you, everything takes me so long because I am not a tech savvy person. I’m thinking about taking some classes on computers just so I can get more efficient with this blog.
Katie @ Produce on Parade says
Oh dear! I am so sorry, that has to be super frustrating. I hope it gets all figured out for you 🙁 I haven’t noticed any missing pictures! Good luck!!
Emma says
Poor you Sarah! I can’t imagine what a stressful situation this must be. Sending you lots of calm thoughts!
I didn’t know you had a previous blog. Lovely to see baby Eden!
I adore the cherry-almond thing so this granola suits me perfectly.
Sarah says
Thanks Emma. You’re sweet. 🙂
Caitlin says
i love your honesty posts. LOVE. thank you for them. when i am stressed (and i always am) it really helps to read that others are going through different but similar emotions and experiences. i love your old blog. i wish i had the time to explore it all day. the granola looks magnificent, and i love the combination of cherries and almonds.
ps- i wonder what age we stop equating poop with play stuff. i wonder if there’s ever been a study.
Sarah says
Thanks Caitlin. It does help to know you’re not alone when life gets difficult.
Nancy Thurston says
Sarah, my heart goes out to you with all this. You have faithfully poured so much time, creativity, love, and care into your website, and it must have been so discouraging to lose 70% of your posts. I want you to know how much I appreciate all you do and have done to share your posts with readers like me. I have tried your recipes and have been encouraged in my own journey to get the “food thing right” in my own life. Bless you.
Sarah says
Thank you Nancy. Your kind words go a long way.
Cadry says
Oh, my gosh, Sarah! I so feel for you! When I migrated my blog from WordPress.com to .org, all of my pictures were lost… twice. My hosting site was supposed to have back-ups, but the pictures were all replaced with question marks inside of boxes. They said there wasn’t anything more they could do. So I manually loaded 3 years of photos two times. It was awful. I’ve been wanting to change hosts again, but the thought of something like that happening has scared me off of the idea. Although, after I uploaded everything a second time, I got a subscription to Vaultpress, which is constantly saving everything on my site. I haven’t needed to use one of their back-ups, but the peace of mind that I could is totally worth the money.
Isn’t it amazing to look back and see how much your work has progressed? The granola shots are lovely!
Sarah says
It’s nice to know others have been through this and lived! Thanks for the empathy 🙂 I may just look into Vaultpress.