Anything Goes Big Batch Granola

This recipe for anything goes big batch granola is so easy, incredibly flexible and makes a whole lot!  It’s a perfect recipe if you’re looking to make a food gift. It’s called ‘anything goes’ because you can make it any which way…anything goes and the flavor combinations are endless (I’ve listed my two favorite chunky granola flavor toppings below!)

I love this granola because you can make a big batch of it store it/use it within a month or so fresh in an air tight container, OR put it in the freezer to really extend the shelf life for a few months.  It’s easy to thaw and is such a good ‘grab and go’ breakfast.  Plus the recipe is incredibly flexible; that’s why I call it ‘anything goes granola.’

What ingredients do you need to make this chunky big batch granola?

• Neutral oil – you can use coconut oil, vegetable oil or any other neutral oil like grape seed or avocado oil.
•  Honey – this is used as a sweetener in the recipe.  If you’d prefer, you can use maple syrup in its place.
• Brown sugar -this recipe only has a little bit of added sugar, and brown sugar gives it complex flavor!
• Vanilla extract –  I like to use a good quality vanilla like this!
• Rolled oats – you’ll use old fashioned rolled oats in this recipe and they are the bulk of the granola.
• Toppings – this is where you can really get creative.  Use any combination of seeds, nuts, dried fruit, flaked coconut, chocolate chunks, etc.

When I say that this recipe is flexible, I mean it!  You can take what you have in the pantry and make it work.  I chose to use the following ingredients:

• Pepitas
• Raisins
• Coconut flakes
• Chopped pecans

A few tips when you’re making this granola:

1. You will separate the wet and the dry ingredients before combining.
2. You don’t want too much liquid in this recipe, but you want just enough to make sure the granola sticks together and then forms clumps.
3. This recipe is so easy that you really can’t mess it up!  You can use syrup, honey, whatever oils you want, any toppings/mix-ins, just follow the ratios in the recipe.
4. Pack the granola up in a Weck jar (or other similar air tight large jar or sealable freezer safe bag), tie a ribbon on and give it as a gift!  You can even get silly and decorate the jar like a reindeer for the holidays (quick antlers, a red nose and some googley eyes).  Plus, the amazing Weck jar is part of the gift; I use mine all the time!
5. If you’re adding chocolate as one of your toppings, add it when there is only 5 minutes left in the oven otherwise the chocolate will burn (<- game changing tip for making chocolate granola).

If you choose to use coconut oil, like I did, you can choose to melt it first.  That makes it easier to mix in.  I would suggest microwaving for 30 seconds until a bit liquidy.

I like my granola with large chunks in it, so that’s what you’ll find here, a granola recipe with nice large chunks.  Enjoy this healthy snack!

My two favorite chunky granola mix ins:

• Pepita coconut granola mix ins (pictured)
  • 1/2 cup pepitas (pumpkin seeds)
  • ½ cup raisins
  • 1 cup unsweetened coconut flakes
  • 1 cup chopped pecans
• Chocolate cherry granola mix ins
  • 1 cup dried cherries
  • 1 cup unsweetened coconut flakes
  • 1 cup chocolate chunks

Anything goes big batch granola

This recipe for anything goes big batch granola is so simple, very flexible and great to make ahead and freeze!

5 from 1 vote

Print Rate

Prep Time: 5 minutes

Cook Time: 30 minutes

Servings: 10

Equipment

• Weck Jars (26oz)
• Sheet pan

Ingredients

• 1/2 cup neutral oil coconut oil, vegetable oil, grape seed oil, avocado oil
• 1/2 cup honey or maple syrup
• 1/4 cup brown sugar packed (add more if you like a sweeter granola)
• 1 Tbs. vanilla extract
• 3 1/2 cups old fashioned rolled oats
• 3 cups toppings/mix-ins seeds, nuts, dried fruit, flaked coconut, chocolate chunks*

Instructions

Make Now:

• Preheat oven to 325°F, line a large baking sheet with parchment paper. 
• Add oil, honey, brown sugar and vanilla extract to a large bowl, stir. Add oats and toppings, stir well. 
• Pour on to baking sheet and press into an even layer.
• Bake for 30 minutes, rotating the pan half way through cooking. 
• Let granola cool at room temperature for one hour and then break up with a spoon or your hand (I like to leave some large chunks)
• Store in an air tight container for up to 1 month in a cool/dry place (in a cabinet).

Freezing Instructions:

• Allow granola to cool completely. Put in a gallon size freezer bag. Label freezer bag.

Thawing Instructions:

• Remove as much granola as you’d like to enjoy and let come to room temperature for 5 minutes before enjoying (you may need a few extra minutes if having more than a single serving.)

Notes

My two favorite toppings combinations:

1.       Pepita coconut (adjust amounts) -  1/2 cup pepitas – pumpkin seeds, ½ cup raisins, 1 cup unsweetened coconut flakes, 1 cup chopped pecans
2.       Chocolate cherry – 1 cup dried cherries, 1 cup chocolate chunks, 1 cup unsweetened coconut flakes

*if using chocolate, add at the end with 5 minutes left of baking time.

Nutrition facts do not include toppings of choice.

The nutrition information presented on this site should be considered an estimate as the calculations will change based on the exact products you use in your own kitchen.

Nutrition

Calories: 278kcal | Carbohydrates: 39g | Protein: 4g | Fat: 13g | Saturated Fat: 10g | Sodium: 4mg | Potassium: 119mg | Fiber: 3g | Sugar: 20g | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg