Why is my granola chewy not crunchy?

Bake granola slowly at a low temperature for a crispy, crunchy texture. Also, toss it halfway through in order to expose the entire mixture to heat. This helps it evenly bake.

Does granola crisp as it cools?

Yes! Granola will always feel soft when it is first removed from the oven. As it cools, it will firm up and become crunchy.

What is a substitute for peanut butter in granola?

If you don't like peanut butter, you can use almond butter instead.

Why isn't my granola sticking together?

If you want big granola clusters, press the mixture together tightly into a compact layer on the baking sheet. When you toss is halfway through baking, let about half of the clumps stay intact so they remain clustered.

Why does my granola taste bitter?

If it tastes bitter, you probably burned it in the oven. You can prevent this by ensuring your oven is not hotter than 325 degrees F. Also, keep an eye on it while baking so it doesn't overcook.

Chunky Monkey Granola (Vegan, Gluten-Free)

Description

This chunky monkey granola recipe is loaded with banana chips, nuts, coconut, and chocolate chips! It’s healthy, vegan, gluten-free, and dairy-free. The easy sheet-pan recipe requires no stovetop. You can serve it with milk or use it as a topping for yogurt, smoothie bowls, and more. This homemade banana granola recipe truly tastes like a breakfast dessert!

Ingredients

Scale

3 cups rolled oats
1/2 cup chopped peanuts, walnuts, or pecans
1/2 cup sliced almonds
1/4 cup shredded coconut
1/4 cup coconut flakes
1 tsp ground cinnamon
1/2 tsp salt
1/2 cup peanut butter or almond butter (use a natural, drippy kind)
1/2 cup maple syrup
1/2 cup coconut oil
2 tsp vanilla extract
1 cup dried banana chips
1 cup chocolate chips

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Instructions

Preheat the oven to 325 degrees F. Line one large baking sheet (or two small baking sheets) with parchment paper.
In a bowl, add rolled oats, chopped peanuts, sliced almonds, shredded coconut, coconut flakes, cinnamon, and salt. Mix together.
In a separate bowl, add peanut butter, maple syrup, coconut oil, and vanilla extract. Microwave for 45 seconds. Mix together until smooth.
Pour the wet mixture over the dry mixture. Stir together to evenly coat the oats and almonds.
Spread the granola across the baking sheet in an even layer.
Bake the granola for 30-35 minutes, tossing once halfway through with a spatula. Remove granola from the oven and let it cool on the baking sheet for at least 15 minutes. The granola will feel soft at first, but it will firm up and become crunchy as it cools down.
Add dried banana chips and chocolate chips to the baking sheet. Gently toss together to combine, then continue to let cool completely. Enjoy!

Notes

How to store granola: Once the granola has cooled completely, store it in a tightly sealed jar or container. Enjoy within 5-7 days.

Nutrition

Serving Size: 1/4 cup
Calories: 279
Sugar: 12g
Fat: 18g
Carbohydrates: 26g
Fiber: 3g
Protein: 5g