There are two camps for granola: loose and sprinkleable (that should be a word) or chunky. I’m firmly in the latter camp, which is what inspired this original recipe. The key? Not stirring or disturbing the granola during the cooking or cooling process. It produces a sheet pan sized granola bar. When broken into large chunks and mixed with dried fruit and seeds, it’s the perfect whole-food cereal, topping for plant-based yogurt or sweet crunchy snack any time of day ( I pack big chunks for kindergarten snacks).


  • 3 cups whole rolled oats
  • 1 cup whole buckwheat groats (you can omit and use 4 cups oats instead, but I like the puffed cereal-like texture they add)
  • 2 cups raw, whole nuts (chopped nuts will burn)
  • Salt to taste
  • 1 or 2 TBSP pumpkin pie spice (or any combo of cinnamon, nutmeg, cloves, ginger, all spice)
  • 1/2 cup coconut oil
  • 1/2 cup honey or maple syrup Dash of vanilla
  • 1-2 TBSP molasses (optional, but adds a nice color)
  • 1 cup dried fruit (coconut “smiles", dried cherries, dried blueberries and dried currents are all more unexpected and flavorful than raisins)
  • Handful of pumpkin or sunflower seeds

Oven to 340 degrees Line baking sheet with parchment paper

  1. Combine honey or maple, vanilla (and molasses if using) and coconut oil in a pot over medium heat until mixture is combined and starts to bubble.
  2. Mix oats, buckwheat, salt and spices in a large bowl
  3. Pour wet mixture into dry ingredients and stir to combine
  4. Spread onto parchment paper
  5. Bake for 15 mins
  6. Rotate pan, but don't touch the granola!
  7. Bake for 10-15 mins (you want golden, but not too dark)
  8. Put pan on drying rack to cool
  9. Once cool, you can break up the granola and add the dried fruit and seeds
  10. You can store in a glass jar in the pantry, but it keeps crunchiest if you roll it up with the parchment paper (helps absorb some moisture), place in a large Ziploc and store in the freezer.