Best Crunchy Granola Recipes

CRUNCHY SUGAR-FREE GRANOLA

Steps:

• Preheat oven to 225 degrees F (110 degrees C). Line a baking sheet with parchment paper.
• Combine oats, almonds, coconut, sesame seeds, cinnamon, and salt in a large bowl.
• Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Beat in vanilla extract. Fold egg whites into the oat mixture. Spread on the prepared baking sheet.
• Bake in the preheated oven, stirring every 20 minutes, until granola is crispy, about 1 hour.

CRUNCHY GRANOLA MUFFINS

Steps:

• Heat oven to 350°F. Spray 18 regular-size muffin cups with cooking spray.
• In large bowl, mix 1 1/2 cups of the granola, the flour, baking powder, baking soda and salt. In medium bowl, beat eggs, brown sugar, buttermilk, oil and vanilla with whisk until combined. Add egg mixture to dry ingredients; stir just until combined.
• Divide batter evenly among muffin cups, filling about two-thirds full. Sprinkle evenly with remaining 1/2 cup granola.
• Bake 13 to 15 minutes or until toothpick inserted in center comes out clean. Remove from pans to cooling racks. Serve warm.

CRUNCHY GRANOLA

Steps:

• In a small saucepan, combine the honey, oil and brown sugar; cook and stir over medium heat until sugar is dissolved. Remove from the heat; stir in vanilla. , In a large bowl, combine the oats, almonds, coconut, sesame seeds and sunflower kernels. Add honey mixture, stirring until evenly coated. Spread onto two ungreased baking pans. , Bake at 300° for 20 minutes, stirring frequently. Stir in raisins. Bake 10 minutes longer. Cool, stirring occasionally. Store in an airtight container.

CRUNCHY GRANOLA

Steps:

• Preheat oven to 275 degrees F.
• Line 2 cookie sheets with parchment paper and reserve.
• Combine brown sugar and water in a 4-cup microwave proof glass measuring cup or bowl. Place in microwave on high for 5 minutes and cook until sugar is completely dissolved. Remove from microwave, add vanilla extract and salt.
• In a large mixing bowl, combine oats, nuts, and brown sugar syrup mixture. Stir until thoroughly mixed. Spread the granola onto cookie sheets and bake 45 minutes to 1 hour or until golden and crunchy.
• When the mixture comes out of the oven, it is still very pliable. You may choose to add in dried fruit as a finishing touch at this time. When granola has cooled completely, store in an airtight container.

CRUNCHY PEANUT BUTTER, CHOCOLATE, COCONUT GRANOLA

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Line a 9x13-inch baking sheet with aluminum foil; coat with cooking spray.
• Combine honey and peanut butter in a microwave-safe bowl; microwave on high until melted, about 20 seconds. Stir well.
• Place the rolled oats in a large bowl. Drizzle honey-peanut butter mixture over oats; toss to coat. Mix in sunflower seeds, chocolate chips, coconut, brown sugar, vanilla extract, and cinnamon until evenly combined. Spread mixture onto the prepared baking sheet.
• Bake in the preheated oven until lightly browned, about 22 minutes. Let cool for 20 minutes.

CRUNCHY GRANOLA BREAKFAST CEREAL

Steps:

• Preheat oven to 275 degrees F (135 degrees C). Line baking sheets with parchment paper.
• Mix rolled oats, flax seed meal, steel-cut oats, oat bran, wheat germ, and pecans in a large bowl. Whisk agave nectar, pumpkin, brown sugar, water, canola oil, vanilla extract, pumpkin pie spice, and sea salt in a separate bowl, stirring until brown sugar and salt are dissolved. Pour liquid ingredients over rolled oats mixture and stir to coat. Spread mixture on prepared baking sheets.
• Bake in the preheated oven for 1 hour, stirring every 20 minutes. Stir dates into granola and continue baking until granola is lightly golden brown, 20 to 30 more minutes, stirring once. Let cool completely and mix miniature chocolate chips into granola. Store in an airtight container.

CRUNCHY GRANOLA

Steps:

• Heat oven to 275 degrees F.
• Line 2 cookie sheets with parchment paper.
• Combine brown sugar and water in a 4 cup microwave proof cup.
• Microwave on high 5 minutes until sugar is completely dissolved.
• Remove from microwave and stir in vanilla and salt.
• In large mixing bowl, mix oats, nuts, and brown sugar mixture.
• Mix thoroughly.
• Spread onto cookie sheets and bake 45 minutes-1 hour until golden brown.
• When granola has cooled completely, add fruits if you wish and store in airtight container.

CRUNCHY GRANOLA BARS

Steps:

• To toast oats spread them on an ungreased cookie sheet and bake at 350F for 10-15 minutes or until just golden.
• Mix all ingredients.
• Firmly press into a cookie sheet or jellyroll pan lined with grease parchment paper.
• Bake at 350F for 15-20 minutes.
• Cool completely and cut.

CRUNCHY PUMPKIN PIE GRANOLA

Steps:

• Preheat an oven to 250 degrees F (120 degrees C). Coat 2 baking sheets with nonstick cooking spray.
• Combine brown sugar, pumpkin pie spice, rolled oats, almonds, and pecans in a large bowl. Mix the applesauce, honey, and vanilla in a separate large bowl. Stir the oat mixture into the applesauce mixture, until granola begins to gather in clusters. Spoon granola evenly onto prepared baking sheets.
• Bake in preheated oven, stirring every 20 minutes, until lightly browned and crispy, about 1 hour.
• Remove from oven; cool to room temperature. Stir in raisins and cranberries; store in an airtight container.

CRUNCHY AND DELICIOUS GRANOLA

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Line 2 baking sheets with parchment paper.
• Combine oatmeal, sunflower seeds, pumpkin seeds, sesame seeds, flax seeds, wheat germ, chopped dried cherries, salt, and cinnamon in a large bowl.
• Mix applesauce, maple syrup, and vanilla in a separate bowl.
• Pour applesauce mixture over the oatmeal mixture; mix until evenly coated.
• Spread the mixture onto the prepared baking sheets; smooth into a single thin layer.
• Bake in preheated oven 20 minutes, stir gently to turn, and continue cooking until crisp and golden brown, another 15 to 20 minutes.

CHUNKY APPLE BREAD WITH CRUNCHY GRANOLA TOPPING

Steps:

• Heat oven to 325°F. Grease bottom only of 8x4-inch loaf pan with shortening or cooking spray; lightly flour.
• In large bowl, beat sugar, butter, yogurt and eggs with electric mixer on medium speed until light and fluffy. On low speed, beat in flour, cinnamon, baking powder, vanilla and salt. Stir in apples and walnuts. Spoon batter into pan. Sprinkle crushed granola bar evenly over top of batter, pressing lightly into batter.
• Bake 1 hour 5 minutes to 1 hour 10 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Loosen sides of loaf from pan; remove from pan to cooling rack. Cool completely, about 1 hour. Use serrated knife to cut loaf into 16 slices. Wrap tightly and store in refrigerator.

CRUNCHY GRANOLA FRENCH TOAST

Steps:

• In large bowl, beat eggs, milk, sugar and vanilla with whisk until well combined.
• In food processor, place granola. Cover; process about 30 seconds or until all large pieces are broken up and coarse meal forms. Transfer to shallow bowl.
• In 10-inch nonstick skillet, heat 1 tablespoon of the oil over medium-low heat. Dip bread slices into egg mixture then into granola to coat evenly on both sides. Place 2 slices in skillet; cook 2 to 3 minutes or until deep golden brown. Turn; cook 2 to 3 minutes longer. Repeat with remaining bread slices, adding oil as needed.
• Serve each slice with 2 tablespoons syrup.

CRUNCHY GRANOLA WITH BERRIES & CHERRIES

Steps:

• Preheat the oven to 190C/Gas 5/fan oven 170C. Halve some of the pecans, leave some whole. Mix with peanuts, oats, sesame seeds, sunflower seeds and a pinch of salt in a large bowl. In a jug, measure the oil and pour into the mixture, then measure the honey - it will slide out easily. Stir together with a fork to break up any big clumps of oats.
• Pour on to a large baking tray with sides, preferably non-stick, in a thin layer. Bake for 20-25 minutes, stirring well at least twice and bringing the mixture in from the edges, until it is golden. Transfer to a large bowl and leave to cool.
• Mix in the berries and cherries and serve with plenty of chilled milk.
• Store for up to 1 month in airtight container.

QUICK 'N' CRUNCHY GRANOLA

Steps:

• Melt butter in microwave.
• Heat honey in microwave for 45 seconds. Combine all ingredients in a large bowl.
• Pour into a 15 x 10 baking pan and spread evenly.
• Bake at 350 for 20 minutes, stirring after the first 10 minutes.
• Cool completely.
• Store in an air tight container for up to one week.

CRUNCHY HOMEMADE GRANOLA

Steps:

• In a large bowl, combine the first eight ingredients. Drizzle with honey and oil; toss to coat. Spread in a 15x10x1-in. baking pan coated with cooking spray. , Bake at 300° for 35-40 minutes or until lightly browned, stirring twice.

CRUNCHY GOLDEN TROPICAL GRANOLA

Steps:

• Preheat the oven to 325 degrees F. Line a rimmed baking sheet with parchment paper.
• Put half of the broken banana chips in a food processor. Process until finely ground to the consistency of breadcrumbs. Alternatively, crush the chips in a resealable plastic bag with a rolling pin. Set aside.
• Combine the remaining broken banana chips with the oats, dried pineapple and mango, macadamia nuts, coconut chips and sesame seeds in a large heatproof bowl. Set aside.
• Stir to combine the coconut oil with the maple syrup, vanilla extract, cinnamon, ground ginger and salt in a small saucepan. Cook over medium heat until just warm, about 2 minutes. Pour into the large bowl and stir to combine, ensuring everything is evenly coated. Sprinkle with the ground banana chips and stir again to evenly coat the granola.
• Spread the granola on the prepared baking sheet in an even layer. Bake until evenly golden brown, 35 to 40 minutes, stirring 3 times (about every 10 minutes), to ensure it toasts evenly. Remove from the oven and let cool completely before storing.
• Enjoy the granola as is, in milk or as a topping for yogurt, parfaits, smoothie bowls, ice cream or fruit salad.

TRIPLE BERRY PIE WITH GRANOLA CRUNCHY CRUMB TOPPING

Steps:

• Preheat the oven to 375 degrees F. Place a rack in the bottom third of the oven. Put the pie shell on a baking sheet lined with parchment paper.
• In a large bowl, combine the berries with the lemon zest and juice, the sugar and instant tapioca. Stir together to completely combine and set aside.
• In a medium bowl, mix together the flour and brown sugar. Using a fork or a pastry cutter, cut in the butter until the mixture resembles coarse crumbs. Mix in the granola.
• Pour the berry mixture into the pie crust and top with the granola crumb topping. Bake until the inside of the pie is bubbling and the top is golden brown, 45 to 50 minutes. (If the top browns too quickly, cover loosely with aluminum foil.) Remove from the oven and cool at least 1 hour on a wire cooling rack before serving.
• Combine the whipped topping and maple syrup and mix until well blended. Serve with the pie.

BANANA MUFFINS WITH CRUNCHY GRANOLA TOPPING

Steps:

• Preheat oven to 325 degrees F.
• Mix first 7 ingredients in a bowl.
• In another large bowl, mix the rest of the ingredients, besides the bananas.
• Mash the bananas (its sometimes easier to mash them in their skins a bit first) then add them to the bowl with the wet ingredients and mix them together.
• Add the dry ingredients to the wet ingredients in 3 installments, make sure not to over-mix.
• Either grease muffin tin with a paper towel dipped in olive oil or line the muffin tin with paper liners.
• Fill the muffin cups about 3/4 the way up.
• Crumble granola and add to the top of each muffin, adding as much or as little as you want.
• Bake for about 20-25 minutes or untill a toothpick comes out clean.
• Enjoy !

PERFECTLY CRUNCHY GRANOLA

Steps:

• Preheat oven to 275 degrees F (135 degrees C). Line 2 baking sheets with parchment paper.
• Combine brown sugar, water, and honey in a large microwave-safe bowl. Microwave on high until sugar is completely dissolved, about 5 minutes. Stir in coconut oil, vanilla, and salt.
• Mix rolled oats, quick-cooking oats, almonds, puffed quinoa, chia seeds, and shredded coconut together in a large bowl. Pour in sugar mixture and mix thoroughly until granola is combined and starting to clump together.
• Spread granola mixture no more than 3/4-inch high on prepared baking sheets.
• Bake in the preheated oven until golden and crunchy, 35 to 45 minutes. Allow to cool completely.

LOW FAT CRUNCHY GRANOLA

Steps:

• Preheat oven to 275º.
• Line 2 cookie sheets with parchment paper.
• Combine brown sugar and water in a 4-cup microwave proof glass measuring cup or bowl.
• Place in microwave on high for 5 minutes and cook until sugar is completely dissolved.
• Remove from microwave, add vanilla and salt.
• In a large mixing bowl, combine oats, nuts, wheat bran, oat bran, wheat germ, coconut, sunflower seeds, and brown sugar syrup mixture.
• Stir until thoroughly mixed.
• Spread the granola onto cookie sheets and bake 45 minutes to 1 hour or until golden and crunchy.
• Stir every fifteen minutes.
• (I use a very large stainless steel bowl instead of a cookie sheet) After baking you may add raisins, dates, or any other dried fruit.
• Yield 14 cups (before adding fruit).