Chunky Flaxseed Granola (Whole Foods Copycat)

Ah, Whole Foods. The relationship we have is love/hate. I LOVE the food they have there but HATE the prices. Since I tend to usually be on a tight budget, I usually skip Whole Foods and try to find ingredients elsewhere, but sometimes you just have to splurge. A co-worker of mine introduced me to Whole Food’s Chunky Flaxseed Granola, aka heaven in a tub. I’ve never had chewy granola besides in bar form, so I quickly fell in love with the texture and taste of this stuff.

About 10 (or 20) handfuls in, I looked more closely at the list of ingredients and realized how easy it would be to make this stuff (and NOT spend $5 on a little tub of it). This recipe is perfected after burning my first batch and cutting back some of the ingredients to make a more “chewy” consistency. Feel free to sub in whatever other ingredients you’d like/you have at home, but try to stay as true to the measurements as possible!

Here’s what you’ll need for the dry ingredients:

  • 3 cups Gluten Free oats (Bob’s Red Mill for the win, yet again)
  • 1 cup almonds (chopped, slivered or whole…it doesn’t matter)
  • 1 cup unsweetened raisins.
  • 1/2 cup sunflower seeds
  • 1/4 cup flaxseed
  • Pinch of salt

Here’s what you’ll need for the wet ingredients:

  • 1/4 heaping cup of honey
  • 1/4 cup brown sugar
  • 4 TBSP oil (I used vegetable oil, but canola also works)
  • 1/2 tsp vanilla extract
  • Pinch of salt

Here’s what you’ll do:

  1. Preheat your oven to 300 degrees Fahrenheit and line a large baking sheet with parchment paper.
  2. Mix together all of the dry ingredients in a large bowl and set aside.
  3. Add all wet ingredients into a small saucepan over medium heat until and mix until combined. Keep on heat for about 15 seconds after the mixture starts to foam.
  4. Pour the wet ingredients from the saucepan into the large bowl of dry ingredients and mix them together until combined and mixture is well coated with the wet ingredients.
  5. Pour coated granola onto the large baking sheet and press until it’s at a single layer.
  6. Bake for 18-20 minutes (Not longer, or the granola will start to burn!)
  7. Cool the granola completely (Seriously, wait it out or it will crumble) and then break it into chunks.
  8. Place granola into an airtight container or snack-size ziploc bags for easy transport.

Enjoy this recipe, everyone! It’s a great staple snack to have at the house or in your car for on-the-go snacking!

Let me know what other granola variations you enjoy in the comments below!


The Busy Bee