The Granola That Stole My Husband’s Heart
My husband has a thing for Love Crunch Granola. For years, it was a staple in our pantry—until one day we looked at the price tag and thought, “There has to be a better way.” So we started experimenting with homemade recipes, trying to find that same balance of crunch, sweetness, and a touch of salt.
One weekend at my mom’s house, the search was over. Tyler took one bite of the granola sitting on her counter—a crunchy, sweet, and salty masterpiece—and immediately devoured the whole bowl. Turns out, it was a gift from her hairdresser. Within the hour, we were driving to her house to get the recipe.
Tyler saved it in his secret recipe file on his phone, which I think is hilarious because, in my opinion, no recipe should ever be a secret. After a little convincing, he agreed to share it. So here it is—the granola we make on repeat. It’s simple, foolproof, and the perfect combination of salty crunch and toasted sweetness. He still swears by Love Crunch, but this one has our heart. ❤️
Crunchy Granola Recipe
Dry Mixture
- 3 cups rolled oats
- 1 cup sliced, slivered, or chopped almonds
- 1 cup pumpkin seeds
- ¾ cup shredded coconut
- 1/2 teaspoon cinnamon
Wet Mixture
- ¼ cup + 2 tablespoons dark brown sugar
- ¼ cup + 2 tablespoons pure maple syrup
- ¼ cup vegetable oil
- ¾ teaspoon kosher salt
Instructions
- Preheat oven to 250°F (use convection if available). Lightly spray two baking sheets with cooking spray.
- In a large bowl, mix together the oats, nuts, seeds, coconut, and cinnamon.
- In a blender, combine all wet ingredients.
- Pour the wet mixture over the oat mixture and stir until everything is evenly coated.
- Divide between the two baking sheets and spread into a single layer.
- Bake for 1 hour and 15 minutes, rotating the pans halfway through.
- For chunky, bark-style granola, don’t stir while baking—let it cool completely before breaking into pieces.
Store in an airtight jar at room temperature. It’s delicious on everything or just to snack on by itself!