I’ve never been too, too crazy about sweets, but having a sweet snack on hand with some sort of nutritional value is something I could definitely stand by – queue in this 20-minute granola!

I made this granola for my best friend’s baby shower as a take-home gift for guests. I packed them in little jars, and just days later, my friend was telling me how much everyone loved it! The key is immediately placing the granola in the freezer right after baking – this hardens the granola and makes it easier to break apart into big chunks. Store it in the fridge, and it will make for the perfect little snack to munch on throughout the day, as a topping for granola, or even as cereal!

Why You’ll Love this Granola

  • Sweetened with maple syrup
  • Loaded with nuts, seeds, and healthy fats
  • Chunky texture
  • Easy to customize with what you have on hand

Ingredients You’ll Need

  • Rolled oats
  • Pecans
  • Almonds
  • Walnuts
  • Pumpkin seeds
  • Coconut flakes
  • Coconut oil
  • Arrowroot starch
  • Maple syrup
  • Cinnamon

How to Make It

Preheat the oven to 325°F and line a baking sheet with parchment paper. Roughly chop the nuts, seeds, and coconut. You can do this either by hand or in a food processor. Keep the pieces fairly chunky for better texture.

Add the chopped mixture to a bowl with the rolled oats and arrowroot starch. Stir to combine.

In a separate bowl, mix the melted coconut oil, maple syrup, and cinnamon. Pour the wet mixture over the dry ingredients and stir until everything is evenly coated.

Spread evenly on the prepared baking sheet, pressing lightly to help form clusters. Bake for 10–12 minutes, until lightly golden.

Transfer the baking sheet directly to the freezer for 10 minutes—this helps set the clusters. Once cool, break into chunks and store in a jar!

5 from 1 review

Easy, 20-Minute Granola

Servings: 4
Prep Time: 5 minutes
Cook Time: 10 minutes
Freezing time: 10 minutes
Total Time: 20 minutes
Author: Monica Echeverri
This granola recipe packs a variety of nuts and seeds to help you feel satisfied throughout the day! Sweetened with just a touch of maple syrup, this chunky granola can become an easy additiction. Throw on top of yogurt or even enjoy as a cereal!
Print Recipe Pin Recipe Leave a Review

Ingredients
 

  • 1/3 cup pecans
  • 1/3 cup walnuts
  • 1/3 cup almonds
  • 1/3 cup unsweetened coconut flakes, or shreds
  • 1/3 cup pumpkin seeds
  • 1/2 cup rolled oats
  • 1 tbsp arrowroot starch
  • 3 1/2 tbsp melted coconut oil
  • 2-3 tbsp maple syrup
  • 1/2 tsp cinnamon

Instructions
 

  • Preheat the oven to 325°F and line a baking sheet with parchment paper.
  • Chop the nuts, seeds, and coconut, either by hand or in a food processor. Keep the pieces fairly chunky for a chunkier granola!
  • Add the chopped mixture to a bowl with the rolled oats and arrowroot starch. Stir to combine.
  • In a separate bowl, mix the melted coconut oil, maple syrup, and cinnamon.
  • Pour the wet mixture over the dry ingredients and stir until everything is evenly coated. Spread evenly on the prepared baking sheet, pressing lightly to help form clusters.
  • Bake for 10-12 minutes, until lightly golden.
  • Transfer the baking sheet directly to the freezer for 10 minutes to help set the clusers.
  • Once cool, break into chunks and store in a jar.

Storage Tip

Store granola in an airtight container at room temperature for up to 2 weeks. For longer storage, keep it in the fridge to maintain maximum crunch.