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Big Cluster Granola

A pile of golden brown granola clusters with visible dried fruit on a light gray plate.
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Create large, crunchy granola clusters perfect for breakfast bowls and snacks. This recipe uses minimal pantry ingredients and provides clear baking instructions for maximum crunch.

Ingredients

Scale
  • 4 cups rolled oats
  • 1 cup nuts (almonds, pecans, or walnuts), chopped
  • 1/2 cup seeds (pumpkin or sunflower), optional
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 cup melted coconut oil or neutral oil
  • 1/2 cup honey or maple syrup
  • 1 teaspoon vanilla extract
  • 1 large egg white, lightly beaten (optional, for extra crispiness)

Instructions

  1. Preheat your oven to 300°F (150°C). Line a large baking sheet with parchment paper.
  2. In a large bowl, combine the rolled oats, chopped nuts, seeds (if using), salt, and cinnamon. Stir well.
  3. In a separate small bowl, whisk together the melted coconut oil, honey or maple syrup, and vanilla extract. If using egg white, whisk it into this wet mixture.
  4. Pour the wet ingredients over the dry ingredients. Stir until everything is evenly coated. Avoid overmixing.
  5. Spread the granola mixture onto the prepared baking sheet in a single, even layer. Press down gently with a spatula to encourage clumping. Do not break up the clusters.
  6. Bake for 25-35 minutes, or until the granola is golden brown and feels dry to the touch. Rotate the baking sheet halfway through.
  7. Let the granola cool completely on the baking sheet without disturbing it. This is crucial for forming large clusters.
  8. Once completely cool, break the granola into clusters.

Notes

  • Store granola in an airtight container at room temperature for up to 2 weeks.
  • For a lower sugar option, reduce the honey or maple syrup by 1-2 tablespoons.
  • Experiment with different nuts, seeds, and spices like cardamom or nutmeg.
  • Add dried fruit like raisins or cranberries after the granola has cooled.

Nutrition

Find it online: https://gourmetgaze.com/granola-clusters/