Pin It I started making granola on Sunday mornings when I got tired of buying expensive bags that were mostly crumbs. The smell of toasted oats and honey filling the kitchen became my favorite alarm clock. My neighbor once knocked on the door just to ask what I was baking. Now I keep a jar on the counter and refill it weekly.
The first time I brought this to a potluck brunch, three people asked for the recipe before I even sat down. One friend admitted she ate half the container standing at my kitchen counter while we talked. I doubled the batch the next week and still ran out. Its become the thing people expect me to show up with now.
Ingredients
- Old fashioned rolled oats: The backbone of every cluster, they toast beautifully and hold their shape without turning mushy.
- Mixed nuts (almonds, pecans, walnuts): Coarsely chopped so you get crunch in every bite, not powdery bits that disappear.
- Shredded unsweetened coconut: Adds a tropical hint and toasts to golden perfection, but skip it if coconut isnt your thing.
- Pumpkin seeds or sunflower seeds: They add little pops of texture and earthy flavor that balance the sweetness.
- Ground cinnamon: Just enough warmth without making it taste like dessert.
- Fine sea salt: Brings out the honey and keeps everything from tasting flat.
- Honey: The glue that binds clusters together and caramelizes as it bakes.
- Melted coconut oil: Helps everything crisp up and adds a subtle richness.
- Vanilla extract: A small pour that deepens the whole flavor without shouting.
- Dried cranberries, raisins, or apricots: Stirred in after baking so they stay chewy instead of hard.
- Dark chocolate chips: Optional but highly recommended if you want this to feel like a treat.
Instructions
- Prep your oven and pan:
- Set the oven to 325°F and line a large baking sheet with parchment paper. This lower temperature toasts without burning the edges.
- Mix the dry base:
- Toss oats, nuts, coconut, seeds, cinnamon, and salt in a big bowl until evenly distributed. Make sure nothing clumps together yet.
- Whisk the wet binder:
- Combine honey, melted coconut oil, and vanilla in a separate bowl. Whisk until smooth and pourable.
- Coat everything:
- Pour the wet mixture over the dry ingredients and stir with a spatula until every oat is glistening. The mixture should start clumping naturally.
- Spread and press:
- Dump the coated mixture onto your prepared sheet and spread it evenly. Press down firmly with the spatula to pack it tight, this is what creates clusters.
- Bake until golden:
- Slide the pan into the oven and bake for 22 to 25 minutes, rotating halfway through. Watch for edges turning amber and the whole pan smelling like caramel.
- Cool completely undisturbed:
- Pull the pan out and resist the urge to stir. Let it cool on the counter for at least 30 minutes so clusters harden properly.
- Break and store:
- Once cool, break the granola into chunks with your hands. Stir in dried fruit or chocolate chips, then transfer to an airtight container.
Pin It My daughter started grabbing handfuls of this straight from the jar on her way out the door. She says it tastes better than anything in a wrapper. I found an empty container in her backpack once with a note that said, refill please. That was when I knew this recipe had become part of our routine.
How to Get the Best Clusters
The secret is in the press. After spreading the mixture on the baking sheet, use the back of your spatula to compact it into a flat, tight layer. Dont leave gaps or loose edges. When it bakes, the honey caramelizes and fuses everything together. The longer you let it cool without touching it, the bigger and sturdier your clusters will be.
Flavor Swaps That Work
Swap maple syrup for honey if you want a deeper, earthier sweetness or need it vegan. Try swapping cinnamon for cardamom or ginger for a warmer spice profile. Add a tablespoon of cocoa powder to the dry mix if you want chocolate granola without adding chips. Nut butters work too, just reduce the oil slightly and warm the nut butter so it mixes easily.
Storage and Shelf Life
Keep this in a glass jar or airtight container at room temperature for up to two weeks. If your kitchen is humid, store it in the fridge to keep it crispy. You can freeze portions in freezer bags for up to three months and thaw them overnight.
- Let granola cool completely before sealing or it will steam and get soggy.
- Keep dried fruit separate until serving if you want it soft and chewy.
- Shake the jar gently before scooping to redistribute any loose oats.
Pin It This granola has ruined me for store bought versions. Now every bowl feels like a small win in the morning.
Questions & Answers
- → How do I prevent granola clusters from becoming too hard?
Let the granola cool completely on the baking sheet without stirring. This helps clusters set properly without becoming overly dense. Store in an airtight container to maintain crunchiness and prevent moisture absorption.
- → Can I make this vegan?
Yes, simply substitute maple syrup for the honey. This swap maintains the same binding properties while keeping the granola completely plant-based. Check that any other add-ins are also vegan-friendly.
- → What's the best way to store homemade granola clusters?
Store in an airtight container at room temperature for up to two weeks. Keep dried fruit and chocolate chips separate until serving if you prefer maximum crunchiness, then mix in as needed.
- → Can I customize the nuts and seeds?
Absolutely. Try almonds, pecans, walnuts, cashews, or macadamia nuts in any combination. Similarly, swap seeds—chia, flax, pumpkin, or sunflower all work well. Adjust quantities to reach 1 cup total nuts for consistency.
- → Why do I need to rotate the pan halfway through baking?
Rotating ensures even browning and prevents edges from burning while the center remains undercooked. Most ovens have hot spots, so this simple step guarantees uniform golden color and consistent texture throughout.
- → How should I add dried fruit and chocolate?
Mix dried fruit and chocolate chips after the granola has cooled completely. Adding them before cooling can cause chocolate to melt and dried fruit to stick excessively, making clusters harder to break apart.