Chunky Granola

Honduran Sunflower Seed and Coconut Granola Recipe with Vanilla and Wheat Germ

Region / culture: Honduras | Preparation time: 10 minutes | Cooking time: 25 minutes | Servings: 6

Introduction

Chunky granola is a delicious and nutritious breakfast option that is easy to make at home. This recipe combines nuts, coconut, wheat germ, and powdered milk for a crunchy and satisfying granola that is perfect for topping yogurt or enjoying on its own.

History

Granola has been a popular breakfast food since the late 19th century, when it was first created as a health food. Originally made with oats, nuts, and honey, granola has evolved over the years to include a variety of ingredients such as coconut, dried fruit, and seeds. Chunky granola is a modern twist on this classic recipe, with larger clusters of granola that provide a satisfying crunch.

Ingredients

Recipe default

0.5 cup of sunflower seeds or nuts
0.5 cup of coconut
0.5 cup of wheat germ
0.5 cup of powdered milk

Mix Recipe

0.67 cup of honey
0.67 cup of vegetable oil
1 tsp of vanilla

How to prepare

Stir the mixture until it is thoroughly coated.
Bake for 20–25 minutes, stirring every 3–5 minutes until it turns uniformly golden.
Be careful not to overbake.
Press down on the mixture to make it chunky.

Variations

Try adding dried fruit, seeds, or chocolate chips to the granola mixture for a different flavor and texture.

Cooking Tips & Tricks

To ensure that your chunky granola turns out perfectly every time, be sure to stir the mixture thoroughly to coat all of the ingredients evenly. When baking, be sure to stir the granola every few minutes to prevent burning and to ensure that it cooks evenly. Pressing down on the mixture after baking will help to create larger clusters of granola for a chunkier texture.

Serving Suggestions

Serve chunky granola with yogurt and fresh fruit for a delicious and satisfying breakfast.

Cooking Techniques

Bake the granola in the oven at a low temperature to ensure that it cooks evenly and does not burn.

Ingredient Substitutions

You can substitute different types of nuts, seeds, or dried fruit in this recipe to suit your taste preferences.

Make Ahead Tips

You can make a large batch of chunky granola and store it in an airtight container for up to two weeks.

Presentation Ideas

Serve chunky granola in a bowl with a dollop of yogurt and a drizzle of honey for a beautiful and delicious presentation.

Pairing Recommendations

Chunky granola pairs well with milk, yogurt, or fresh fruit for a balanced and satisfying breakfast.

Storage and Reheating Instructions

Store chunky granola in an airtight container at room temperature for up to two weeks. To reheat, simply place the granola in a preheated oven for a few minutes until warm and crispy.

Nutrition Information

Calories per serving

Calories: 300 per serving

Carbohydrates

Carbohydrates: 25g per serving

Fats

Total Fat: 15g per serving

Proteins

Protein: 5g per serving

Vitamins and minerals

This chunky granola recipe is a good source of iron, magnesium, and zinc.

Alergens

This recipe contains nuts and dairy.

Summary

Chunky granola is a nutritious and delicious breakfast option that is high in carbohydrates, fats, and proteins. It is also a good source of vitamins and minerals, making it a healthy choice for starting your day.

Summary

Chunky granola is a delicious and nutritious breakfast option that is easy to make at home. With a combination of nuts, coconut, wheat germ, and powdered milk, this recipe provides a satisfying crunch and is perfect for topping yogurt or enjoying on its own.

How did I get this recipe?

The first time I saw this recipe, I was filled with a sense of excitement. It was a crisp autumn day, and I had just finished baking a fresh batch of apple pie. As I sat down to enjoy a slice with a cup of tea, my friend Martha came over with a book in her hand.

"Hey there, dearie," Martha said with a smile as she handed me the book. "I thought you might like this recipe for Chunky Granola. I know how much you love trying out new recipes."

I flipped through the pages of the book, my eyes lighting up as I read the ingredients and instructions for making the granola. It seemed like the perfect blend of oats, nuts, and dried fruits, all mixed together with a touch of honey and cinnamon.

"I can't wait to give this a try," I exclaimed, already imagining the delicious scent of freshly baked granola filling my kitchen.

Martha chuckled, patting my hand gently. "I knew you would be excited about this recipe. Let me know how it turns out."

And so, the next morning, I set to work in my kitchen, gathering all the ingredients I needed to make the Chunky Granola. I measured out the oats, chopped up some walnuts and almonds, and mixed in some raisins and cranberries for that extra burst of sweetness.

As I stirred everything together with the honey and cinnamon, the aroma that wafted up from the bowl was simply divine. It reminded me of cozy mornings spent by the fireplace, savoring a hearty breakfast before heading out for a day of adventure.

I spread the granola mixture out on a baking sheet and popped it into the oven, eagerly anticipating the moment when I could finally taste the fruits of my labor. And when the timer dinged and I pulled out the golden, crispy granola from the oven, I knew I had a winner on my hands.

I let the granola cool for a few minutes before breaking it up into large, chunky pieces. As I took my first bite, the flavors exploded in my mouth - the crunchy oats, the nutty walnuts, the chewy raisins - it was a symphony of textures and tastes that left me craving for more.

I packaged up some of the Chunky Granola in mason jars and shared them with my friends and family. They all raved about how delicious it was, begging me for the recipe so they could make it themselves.

And so, the recipe for Chunky Granola quickly became a staple in my kitchen. I would whip up a batch every week, tweaking the ingredients here and there to suit my mood. Sometimes I would add in some coconut flakes or pumpkin seeds, other times I would drizzle in some maple syrup or vanilla extract for that extra touch of sweetness.

But no matter how I modified the recipe, the Chunky Granola always turned out perfectly - crunchy, flavorful, and utterly irresistible. It was a dish that brought people together, whether it was for breakfast with a dollop of yogurt or as a midday snack on the go.

As the years went by, I continued to make the Chunky Granola, passing down the recipe to my children and grandchildren. They too fell in love with the comforting flavors and wholesome goodness of this homemade treat, creating their own memories of lazy Sunday mornings and impromptu picnics in the park.

And so, whenever I bake a fresh batch of Chunky Granola, I am reminded of that crisp autumn day when Martha first introduced me to the recipe. It was a moment of pure serendipity, a simple gesture that sparked a lifelong love affair with a dish that would always hold a special place in my heart.

For me, Chunky Granola is more than just a recipe - it is a reminder of the joys of cooking, the pleasures of sharing good food with loved ones, and the endless possibilities that come from trying something new. And for that, I am forever grateful to Martha for bringing this wonderful recipe into my life.