Pin It I started making this granola on Sunday mornings when I got tired of store-bought versions that crumbled into dust. The house fills with the scent of toasted oats and honey, and by the time it cools, someone's always hovering near the counter waiting to break off a piece. It's become one of those recipes I don't measure anymore, just eyeball and adjust based on what's in the pantry. The secret is resisting the urge to stir it while it bakes. That's how you get those big, crunchy clusters everyone fights over.
My neighbor once knocked on the door mid-bake because she thought I was making cookies. When I told her it was granola, she looked skeptical until I handed her a cluster still warm from the oven. She's asked for the recipe three times since then, and I keep forgetting to write it down for her. Maybe this time I'll actually send it.
Ingredients
- Old-fashioned rolled oats: The backbone of the clusters, these hold together better than quick oats and toast up beautifully without turning mushy.
- Mixed nuts: I like using whatever I have, usually almonds and pecans, chopped just enough so they nestle into the oats without falling through.
- Shredded coconut: Adds a subtle sweetness and extra crunch, though I've skipped it when I'm out and no one noticed.
- Sunflower or pumpkin seeds: These toast faster than nuts, so they bring a deeper, almost nutty flavor to each bite.
- Ground cinnamon: Just enough to warm everything up without tasting like a spice cake.
- Salt: Balances the honey and keeps the granola from tasting one-dimensionally sweet.
- Honey: The glue that holds it all together, literally, and caramelizes slightly as it bakes.
- Coconut oil or butter: Melted into the honey, this helps everything coat evenly and bake into golden clusters.
- Vanilla extract: A small amount that deepens the overall flavor without announcing itself.
Instructions
- Prep the oven and pan:
- Preheat to 325°F and line your baking sheet with parchment. This prevents sticking and makes cleanup nearly effortless.
- Combine the dry ingredients:
- Toss oats, nuts, coconut, seeds, cinnamon, and salt in a large bowl until everything looks evenly distributed.
- Warm the wet ingredients:
- Gently heat honey and coconut oil in a small saucepan over low heat, stirring until smooth. Remove from heat and stir in vanilla.
- Mix everything together:
- Pour the warm honey mixture over the dry ingredients and stir thoroughly. Every oat should glisten a little.
- Press onto the baking sheet:
- Spread the mixture out and press it down firmly with the back of a spatula. This compacting is what creates clusters instead of loose cereal.
- Bake until golden:
- Bake for 20 to 25 minutes, rotating the pan halfway through. You'll know it's done when the edges turn golden and the kitchen smells like a bakery.
- Cool completely without stirring:
- Let it sit untouched on the pan until fully cool. Breaking it too early will crumble everything you worked for.
- Break into clusters and store:
- Once cool, break it into whatever size clusters you like. Store in an airtight container where it'll stay crisp for up to two weeks.
Pin It The first time I made this for a brunch, I set the pan on the counter to cool and turned my back for five minutes. When I came back, half of it was gone and my friend was standing there with crumbs on her shirt, pretending she had no idea what happened. Now I make a double batch when people are coming over.
How to Customize Your Granola
You can swap the honey for maple syrup if you want a vegan version, just press the mixture extra firmly before baking since maple syrup doesn't bind quite as strongly. I've also added a handful of dried cranberries or chopped apricots after baking, tossing them in while the granola is still slightly warm so they stick a little. Some mornings I'll throw in a pinch of cardamom or ginger with the cinnamon, which gives it a completely different personality without changing the texture.
Serving Suggestions
I eat this straight from the jar more often than I'd like to admit, but it's also perfect over yogurt with fresh berries or as a crunchy topping for smoothie bowls. My partner likes it with cold milk like cereal, and honestly, it holds up better than most store-bought options. On camping trips, I'll pack it in a ziplock bag and eat it by the handful on the trail, which is probably its best use.
Storage and Make-Ahead Tips
This granola keeps its crunch for about two weeks in an airtight container at room temperature, though it's usually gone before then. If you live somewhere humid, toss a silica packet in the jar to keep moisture out. I've also frozen it in portions and pulled out a serving at a time, which works surprisingly well if you're meal prepping or just want to stretch a batch.
- Always let it cool completely before sealing the container or it'll steam and lose its crunch.
- Label the jar with the date if you're making multiple batches, they all look the same after a week.
- Double the recipe and bake on two pans if you're feeding a crowd or want to stock up.
Pin It This granola has a way of turning ordinary mornings into something a little more intentional. Whether you're sprinkling it over yogurt or eating it straight from the pan, it's the kind of simple recipe that just works.
Recipe FAQs
- → How do I achieve crunchy clusters without burning?
Bake at 325°F (165°C) and rotate the pan halfway through for even browning. Avoid stirring after baking to keep clusters intact.
- → Can I substitute the honey with other sweeteners?
Maple syrup works well as a vegan alternative. Press clusters firmly before baking to help them hold together.
- → What nuts are best for these clusters?
A mix of almonds, pecans, and walnuts adds a rich nutty flavor and varying textures.
- → How should I store the clusters to keep them fresh?
Keep in an airtight container at room temperature for up to two weeks to maintain crispiness.
- → Are there options to add more flavor or texture?
Adding dried fruits like cranberries or raisins after baking adds natural sweetness and chewiness.