How long does the chunky granola with chestnut puree keep?

In an airtight jar the granola stays crunchy for a good 2 weeks. It is important that it has cooled completely before you fill the jar, otherwise condensation forms and the clusters go soft. At our house it is usually eaten long before then anyway.

How do I get really big, crunchy clusters?

The secret is to bake the granola in a baking dish, press it down really firmly and let it cool completely before releasing it from the dish. For extra crunch you can bake the broken pieces again for about 10 minutes at 150°C (302°F) – just keep an eye on it so nothing burns.

What can I use instead of chestnut puree?

Chestnut puree gives the granola its nutty, autumnal note and helps the clusters hold together. If you don't have any, pumpkin puree or a smooth date paste work too – the pieces bind similarly, they just taste a little different.

Can I use other nuts, seeds or dried fruit?

Absolutely. Just use what you have at home – almonds, hazelnuts or cashews instead of pecans and walnuts, plus sunflower or pumpkin seeds or flax, and swap the cranberries for raisins or chopped dates. That way the granola never gets boring.

Can I make the chunky granola gluten-free?

Yes. Simply use gluten-free oats; the nuts, seeds, chestnut puree and the remaining ingredients are naturally gluten-free. That way the granola also works for anyone sensitive to gluten.

Chunky Granola with Chestnut Puree – Vegan

Hello lovelies, are you already making your own granola? We are making it since some time now and I love to experiment with different ingredients and textures. You can find my recipe for chocolate granola here. So this time I wanted to create an autumn inspired granola and what would be more suitable than chestnuts. I love the chestnut dessert they serve here in Switzerland so much, made with chestnut puree, so I added it to the granola – and that is how my chunky granola with chestnut puree was born.

And there was another thing I wanted to achieve with this recipe, I wanted to create really big chunks in the Granola. Because let's be real, these chunky pieces are always the first ones that you want to eat when opening a box. And the granola is also perfect for a snack or to go if it has a chunky texture, almost like granola bites. So the secret to get a chunky granola is to bake it in a baking dish and to let it cool off completely before removing it. It will get extra crispy with the second baking, but this is only optional, its already delicious without that step.

Chunky granola freshly baked in the baking dish

I actually couldn't enjoy the real big chunky pieces that long, since these have been the ones, that miraculous disappeared from my set first - so the granola is kids approved as well :-). You can totally vary with the ingredients or just use up what you have at home, thats the best thing about mixing your own granola.

Chunky granola in storage jars with red currants

Chunky granola topped with berry sauce, plated in a bowl

What is your favorite Granola - homemade or store bought? And how do you like to eat it - classical with milk, or topped on a Smoothie bowl? I would love if you try my recipe and please don't forget to let me know if you do!

If you love this chunky granola with chestnut puree, my breakfast kitchen has more crunchy treats waiting for you: for the chocolatey version I adore my chocolate granola, it gets fruity and chocolatey with the chocolate orange granola, and if you prefer something creamy in the morning you have to try my chocolate overnight oats. I'd be so happy if you make this granola, and I can't wait to hear how you like it.

Chunky Granola with chestnut puree

Verena's notes