Honey Nut Granola Clusters (Printable)

Crunchy clusters of oats, nuts, and honey baked to golden perfection for a wholesome start.

# Ingredient List:

→ Dry Ingredients

01 - 3 cups old-fashioned rolled oats
02 - 1 cup mixed nuts (almonds, pecans, walnuts), roughly chopped
03 - 1/2 cup unsweetened shredded coconut (optional)
04 - 1/3 cup sunflower seeds or pumpkin seeds
05 - 1/2 teaspoon ground cinnamon
06 - 1/4 teaspoon salt

→ Wet Ingredients

07 - 1/2 cup honey
08 - 1/4 cup coconut oil or unsalted butter, melted
09 - 1 teaspoon pure vanilla extract

# Directions:

01 - Set oven to 325°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, mix oats, nuts, coconut, seeds, cinnamon, and salt until evenly distributed.
03 - Gently heat honey and coconut oil (or butter) in a small saucepan over low heat until melted and blended; remove from heat, then stir in vanilla extract.
04 - Pour the warm liquid mixture over the dry ingredients and stir thoroughly to coat everything evenly.
05 - Transfer the mixture to the prepared baking sheet, pressing down gently to create a compact, even layer to encourage clumping.
06 - Bake for 20 to 25 minutes, rotating the pan halfway through, until the mixture is golden brown and aromatic.
07 - Remove from oven and allow to cool completely without stirring. Once cool, break into clusters.
08 - Transfer clusters to an airtight container and store at room temperature for up to two weeks.

# Expert Advice:

01 -
  • It forms actual clusters instead of turning into expensive dust like so many homemade granolas do.
  • You control the sweetness and can swap ingredients based on what you have without ruining the texture.
  • It stays crispy for weeks in a jar, which means one batch lasts through several rushed mornings.
02 -
  • Do not stir the granola while it bakes or after it comes out of the oven, this is the number one mistake that ruins the clusters.
  • Pressing the mixture down firmly before baking is what makes the difference between clumps and crumbs.
03 -
  • Rotate the baking sheet halfway through baking to avoid hot spots and ensure even browning.
  • If you want extra-large clusters, press the mixture down even harder and let it cool for at least an hour before breaking it apart.
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