For all those of you who live for the clusters, this Chunky Pecan Granola gonna change your life! The BEST homemade extra-chunky granola with colossal crispy granola clumps. Packed full of nuts, fibers and nutrients, naturally sweetened and gluten-free. Perfect for a healthy breakfast or snack, to sprinkle on top of your bowls … or to eat by the handfuls right of the jar. Follow the simple instructions and my secret tips to get the clumps. You won’t believe how easy it is!
Simple and Healthy Chunky Pecan Granola
I LOVE granola. Like a lot. I’m of these persons who can literally finish a whole jar eating it by the handful. And my favorite kind of granola is definitely the ones with the big crunchy clusters. They are so good and satisfying, they taste like cookies nuggets.
For those of you who like me live for the clusters, this Chunky Pecan Granola gonna change your life! It is delicious, super crispy, perfectly flavored and packed with colossal chunks of granola clusters! Below I’m sharing my secret tips to make it very chunky, and you’ll be amazed to see how easy it is!
Not only this Chunky Pecan Granola tastes amazing, but it is also very healthy, much more than anything you can find in stores! It is vegan, refined-sugar free, gluten-free and made with only natural wholesome ingredients.
This granola keeps very well! I really recommend to prepare a big batch of it and keep it in a jar. Perfect to sprinkle on your breakfast bowl or for a healthy snack ready to enjoy! Store the cooled granola in an airtight container at room temperature for 2 weeks, or in a sealed bag in the freezer for up to 1 month.
Tricks to get clumps in your granola
Making extra chunky granola with these dreamy big clusters is SO easy you won’t believe you’ve missed it for so long! It is basically the same as making regular granola, except that you don’t stir the granola. That’s the secret: DO NOT STIR THE GRANOLA at any moment of the baking process and until it has completely cooled! That’s it! Simple, isn’t it?
Here are my tricks to make the perfect extra Chunky Pecan Granola:
- Make sure your wet ingredients thoroughly coat your dry ingredients. If necessary, use your hands to mix and massage the mixture to make sure everything is well coated. This is important to ensure an even baking, no burn and a crunchy granola.
- Bake all the granola in one large sheet. Press down the granola onto the baking sheet and pack with your hands to form an even, tightly-packed layer in the center of the baking sheet. Don’t stir the granola during the baking!
- Bake the granola at a low temperature for a longer time, here around 30 to 40 minutes. This helps the granola baking evenly and at the center without burning. You know the granola is baked when it is lightly golden brow and fragrant.
- Let it cool completely, I mean COMPLETELY! I know this is very hard to resist the urge to devour it but trust me it’s really worth it. Transfer the granola with the sheet of baking paper on a cooling rack and let it cool completely before breaking it into clusters.
How to enjoy this Chunky Pecan Granola
This Chunky Pecan Granola is so good and healthy that you can enjoy it at any time of the day. It is perfect for a delicious and nourishing breakfast or as a healthy snack.
There is actually no rules to consume granola and everyone has their preferences. But here are my favorite ways to enjoy this granola, just to give you some inspiration if you need:
- Make a granola bowl for breakfast or snack. This is definitely my favorite way to eat granola, and probably yours too if you’re a huge granola fan! That way, the granola is really at the heart of the dish, and this Extra Chunky Pecan Granola does perfectly the job. Add a spoon of coconut yogurt, sliced banana, fresh fruits and maybe a splash of almond milk.
- Sprinkle on top of your smoothie bowls, porridges or chia pudding. This granola is perfect to add a very crunchy touch to all your breakfasts.
- Sprinkle this granola on top of baked fruits for a quick and healthy crumble.
- Make it a decadent dessert! Sprinkle this granola on your favorite ice-cream (vanilla and chocolate work well) and drizzle with chocolate sauce or salted caramel.
- … or eat it by the handfuls right of the jar!
For more delicious granola recipes, check out my:
- Nutty Date and Orange Granola, crunchy and with subtle flavors
- Tropical Peanut Granola, packed with tropical flavors and dry fruits
- Sugar-free Coconut Vanilla Granola, my favorite healthy granola
- Turmeric Golden Granola, packed with delicious golden spices
- My Best Traditional Granola, it’s all into the name
I love to see your creations! Don’t forget to tag me @alicepages on your photos on Instagram and give your feedback in the comments below if you make this recipe at home! Your opinion is my best reward
Super Chunky Pecan Granola
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- Author: Alice Pagès
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: About 8 servings 1x
- Category: Breakfast
- Method: Oven
- Diet: Gluten Free
Description
The BEST extra-chunky pecan granola with big crispy granola clumps. Packed full of nuts, fibers and nutrients, naturally sweetened and gluten-free. Perfect for a healthy and nourishing breakfast or snack.
Ingredients
Scale
- 1 cup quick oats
- 3/4 cup pecan halves
- 1/2 cup large coconut flakes
- 1 tbsp almond flour (or oat flour, or ground flax seeds)
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1 pinch of ground nutmeg
- 1/4 tsp sea salt
- 1 tsp vanilla extract
- 1/4 cup maple syrup
- 1 tbsp melted coconut oil
Instructions
- Preheat the oven to 300 degrees F and line a baking sheet with baking paper.
- Add oats, pecans, coconut flakes, almond flour, cinnamon, ginger, nutmeg and salt to a large mixing bowl and stir to combine.
- Add maple syrup, melted coconut oil and vanilla extract. Using a spatula, stir and fold until all the dry ingredients are thoroughly coated. This is very important to make the granola chunky.
- Pour onto the prepared baking sheet. Using a spatula or your hands, press down and pack the granola mixture together to form an even, tightly-packed layer in the center of the baking sheet.
- Bake for 20 minutes until lightly golden, then remove from oven and rotate the baking sheet to ensure an even baking. Don’t stir the granola at this step or during baking to keep it ultra chunky!
- Bake for 10 minutes more, until the granola is golden brown. Watch carefully as it can burn very quickly.
- Remove from oven and place the baking sheet on a cooling rack, don’t stir. Let to cool completely, for at least 1 hour, before breaking it into clusters.
Notes
- Store the cooled granola in an airtight container at room temperature for 2 weeks, or in the freezer for up to 1 month.
- If you are gluten free, make sure you are using certified gluten free rolled oats.
Recette version française
Granola Extra Pépites aux noix de Pecan
5 Stars4 Stars3 Stars2 Stars1 StarNo reviews
- Author: Alice Pagès
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Environ 8 portions 1x
- Category: Petit-déjeuner
- Method: Four
- Diet: Gluten Free
Description
Enfin un granola sain, extra-croustillant et avec d’énormes pépites! Ce granola aux noix de pecan et à la noix de coco est riche en fibres, sans sucre raffiné et sans gluten, pour un petit déjeuner ou un snack healthy et gourmand.
Ingredients
Scale
- 90 g de flocons d’avoine
- 80 g de noix de pecan concassées
- 30 g de chips de coco
- 5 g de farine d’amande (ou flocons d’avoine en poudre, ou graines de lin moulues)
- 1 c. à c. de cannelle moulue
- 1/2 c. à c. de gingembre moulu
- 1 pincée de muscade
- 1 pincée de sel
- 1 c. à c. d’extrait de vanille
- 60 g de sirop d’érable
- 25 g d’huile de coco fondue
Instructions
- Préchauffer le four à 150°C et chemiser une plaque de papier cuisson.
- Mélanger les flocons d’avoine, les noix de pecan, les chips de coco, la cannelle, le gingembre, la muscade et le sel dans un grand saladier.
- Ajouter le sirop d’érable, l’huile de coco fondue et l’extrait de vanille directement dans les ingrédients secs. Remuer avec une spatule jusqu’à ce que tous les ingrédients soient bien enrobés. C’est un point important pour obtenir un granola croustillant!
- Verser la préparation sur la plaque de cuisson et l’étaler avec une spatule ou avec les mains, afin de former une couche bien compacte et hom*ogène au centre de la plaque.
- Enfourner pour 20 minutes, jusqu’à ce que le granola soit légèrement doré. Puis tourner la plaque de cuisson de façon à ce que le côté qui se trouvait à l’arrière du four se retrouve côté porte du four. Ne pas mélanger le granola à cette étape!
- Cuire pendant 10 minutes supplémentaires, jusqu’à ce que le granola soit bien doré. Surveiller attentivement la cuisson durant les dernières minutes pour éviter qu’il ne brule.
- Retirer du four et transférer la feuille de cuisson sur une grille de refroidissem*nt, toujours sans remuer le granola. Laisser refroidir le granola complètement, pendant 1 heure environ, avant de le casser en grosses pépites.
Notes
- Conserver le granola refroidi dans un récipient hermétique pendant 2 semaines à température ambiante ou jusqu’à 1 mois au congélateur.
- Si vous êtes intolérant au gluten, assurez-vous d’utiliser des flocons d’avoine certifiés sans gluten.
