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Chunky Maca Almond Granola

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Chunky Maca Almond Granola

Chunky Maca Almond Granola

Granola is one of the easiest things you can make, it’s very forgiving and even a not so perfect batch is perfectly edible. It’s one those things that once you’ve made yourself it’s hard to go back to store-bought.


This chunky almond granola took a few tries to perfect, I wanted it to come out in chunky pieces you can pick up and snack on. The trick is not touching the granola while it cooks or while it cools, letting it harden before snapping it into large chunks. Like most of the granola’s I’ve created, I try keep sugars to a minimum using a little honey for sweetness (you can sub out for agave or maple if you’re vegan). The Maca adds a unique “caramel” like flavour, plus all those good for you benefits it’s said to be harboring. If you don’t like Maca or can’t get it, you can leave it out (yes, even though it’s called Maca Almond Granola). I added it for its adaptogenic benefits (it’s a long time favorite adaptogen of mine) so leaving it out won’t break the recipe.


Chunky Maca Almond Granola

Chunky Maca Almond Granola

A super chunky homemade granola in under 30 minutes. It has Maca Powder and almonds for flavour and a boost of nutrients to start your day.
Course Breakfast, Snacks
Cuisine Refined Sugar Free, Vegan


  • 2 1/2 C rolled oats
  • 1/2 C white quinoa uncooked
  • 1/2 C Almonds roughly chopped
  • 2 tbsp maca powder
  • 1/2 tsp Salt
  • 1/3 C coconut oil
  • 1/2 C almond butter
  • 1/4 C honey
  • 1 tsp vanilla extract


  • Preheat the oven to 180C and line a baking tray with paper and set aside.
  • Combine the dry ingredients in a medium mixing bowl and set aside
  • Melt the coconut oil in a frying pan. Once melted turn off the stove and add in the almond butter, honey and vanilla. Combine until fully mixed (if it’s too hard, heat it up)
  • Add the wet ingredients to the dry ingredients and mix. Make sure the granola is fully coated.
  • Spread the granola in an even thin layer on the lined baking tray. Bake for 15-20 minutes, until the edges are golden brown and you can smell the granola toasting. Turn the pan around halfway through. Do not touch the granola.
  • Allow to cool on a wire rack. Once cooled, break the granola into large clumps.
  • Store in an airtight jar at room temperature for up to 2 weeks.


Chunky Maca Almond Granola



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