I’ve been dreaming about a big, chunky, crispy granola, kind of like the Quaker Harvest Crunch I loved as a kid. I was trying to figure out how to achieve this for a while, and I finally found a method that gives great results. The four keys to achieving the chunky texture are: timing, temperature, quick cook oats and coconut oil. This granola takes a while to make, but you can be doing other things while it’s in the oven, since all you have to do is stir it a couple of times.
You can use either refined or virgin coconut oil to make this. Refined will not have any coconut flavour, but virgin will give you a slight coconutty flavour throughout your granola, which is actually very reminiscent of Quaker Harvest Crunch that inspired this in the first place.
I make double or triple batches of this and give it to my friends and neighbours in mason jars. It’s a great way to use up odds and ends of nuts, seeds and dried fruits that you have hanging around. The nuts I’ve listed below are a good jumping off point, but feel free to sub your favourite nuts or seeds, just making sure to end up with a total of 1 ½ cups per batch. Sliced almonds, pumpkin seeds, sunflower seeds, walnuts….they would all work really well here. Just make sure you’re using raw ones, otherwise they will overcook after being in the oven for so long.
If you can’t find the quinoa flakes, use all oats.