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Large homemade granola clusters piled in a white bowl on a wooden board, with a few loose pieces and a striped towel beside it.

Homemade Granola Clusters

Make big, crunchy homemade granola clusters with oats, mixed nuts, honey or maple syrup. Easy, customizable, and perfect for breakfast or snacking!
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Prep Time 10 minutes
Cook Time 45 minutes
Servings: 6 cups (approximately)
Course: Breakfast, Snack
Cuisine: American
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • ⅔ cup maple syrup or honey
  • ⅓ cup coconut oil or olive oil
  • 1 teaspoon fine sea salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 3 cups old-fashioned rolled oats
  • 1½ cups mixed nuts of choice sliced almonds, chopped walnuts, cashew pieces, pecans, etc.
  • ⅔ cup unsweetened coconut flakes optional
  • ½ cup sunflower seeds
Optional Add-Ins
  • Chocolate chips
  • Dried cranberries
  • Raisins
  • Other dried fruit

Method
 

  1. Preheat the oven. Preheat oven to 300°F. Line a half-sheet baking pan (18 × 13 inches) with parchment paper.
  2. Warm the wet ingredients. Combine the maple syrup or honey, oil, sea salt, cinnamon, and vanilla in a saucepan. Warm over medium heat for approximately 4–5 minutes, whisking until everything is evenly combined. The mixture should be warm but not simmering. Remove from heat.
  3. Combine the dry ingredients. In a large mixing bowl, combine the oats, mixed nuts, coconut flakes (if using), and sunflower seeds.
  4. Coat the granola. Pour the warm wet mixture over the dry ingredients. Toss gently until everything is evenly coated.
  5. Spread and press. Transfer the mixture to the prepared baking sheet. Spread into an even layer and press firmly with a spatula to help the granola form clusters.
  6. Bake. Bake for 25 minutes. Without stirring the granola, rotate the pan 180 degrees. Continue baking for another 15–20 minutes, until the top is golden brown.
  7. Transfer to a cooling rack. Remove the pan from the oven. Carefully slide the entire sheet of granola, still on its parchment paper, onto a wire cooling rack. Keep the granola together in one large piece.
  8. Cool completely. Allow the granola to cool completely without disturbing it. This is essential for creating large, crunchy clusters.
  9. Break into clusters. Once completely cool, use your hands to break the granola into your preferred size pieces.
  10. Store. Transfer to an airtight container and store in a cool, dry location.

Notes

  • Nuts: Use 1½ cups total of your favorite nuts. Combining several varieties adds texture and flavor. I used sliced almonds, chopped walnuts, and cashew pieces in this batch.
  • Budget Tip: Cashew pieces are often less expensive than whole cashews and work perfectly in homemade granola.
  • Chocolate Variation: After baking, sprinkle chocolate chips over the warm granola. Allow them to soften slightly, then gently spread the chocolate across the surface. Cool completely before breaking into clusters.
  • For Large Clusters: Do not stir during baking. Press the mixture firmly into the pan and allow it to cool completely before breaking it apart.
  • Sweetener: Honey and maple syrup can be used interchangeably. Choose maple syrup for a vegan version.
  • Oil: Coconut oil and olive oil both work well.
  • Storage: Store in an airtight container at room temperature for approximately 1–2 weeks or freeze for longer storage.
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