Save I started making granola on a Sunday morning when the grocery store was out of the cereal I wanted. I had oats, some leftover almonds, and a jar of honey in the back of the pantry. What came out of the oven that day smelled like toasted butter and cinnamon, and I ate half the pan before it even cooled. Now I make a batch every couple of weeks, and it never lasts more than a few days.
The first time I brought this to a brunch, my friend Rachel ate it straight from the bowl with a spoon and asked if I sold it. I didnt, but I did start keeping a jar of it on hand for guests. Theres something about homemade granola that feels generous, even when its just oats and honey doing all the work.
Ingredients
- Old-fashioned rolled oats: The backbone of every cluster, and they hold their shape better than quick oats which turn to powder.
- Mixed nuts: I use whatever I have, but almonds and pecans toast beautifully and add a buttery crunch.
- Shredded unsweetened coconut: This toasts golden and adds a slight chew, but you can leave it out if coconut isnt your thing.
- Pumpkin seeds or sunflower seeds: They add little pops of texture and a subtle earthy flavor that balances the sweetness.
- Ground cinnamon: Just enough to make the whole pan smell like fall without tasting like a candle.
- Fine sea salt: It sharpens everything and keeps the granola from tasting flat.
- Honey: This is what glues the clusters together, and it caramelizes slightly in the oven for deeper flavor.
- Melted coconut oil: It crisps everything up and adds a light richness, though any neutral oil works fine.
- Vanilla extract: A small amount that you dont really taste but would miss if it wasnt there.
- Dried cranberries or raisins: I stir these in after baking so they stay plump and chewy instead of turning hard.
- Dark chocolate chips: Optional, but they melt slightly when you add them to warm yogurt and that is worth it.
Instructions
- Preheat and prep:
- Set your oven to 325°F and line a baking sheet with parchment paper. Dont skip the parchment or youll spend twenty minutes scraping stuck granola off the pan.
- Mix the dry ingredients:
- Combine oats, nuts, coconut, seeds, cinnamon, and salt in a large bowl. Stir it around so the cinnamon doesnt clump in one corner.
- Combine the wet ingredients:
- Whisk honey, melted coconut oil, and vanilla in a smaller bowl until smooth. It should look glossy and pour easily.
- Coat everything:
- Pour the wet mixture over the dry ingredients and stir with a spatula until every oat is coated. The mixture will start to stick together in clumps, and thats exactly what you want.
- Spread and press:
- Dump it all onto the baking sheet and spread it into an even layer. Press down gently with the spatula to pack it a little, which helps the clusters form instead of scattering into loose bits.
- Bake until golden:
- Bake for 22 to 25 minutes, rotating the pan halfway through so it browns evenly. The edges will turn golden first, and the whole pan should smell like toasted nuts and caramel.
- Cool completely:
- Pull it out and resist the urge to stir or break it apart. Let it cool on the pan for at least 30 minutes so the honey sets and the clusters harden.
- Break and store:
- Once cool, break it into clusters with your hands. Stir in dried fruit or chocolate chips if youre using them, then store in an airtight container where it will stay crunchy for up to two weeks.
Save I once made a batch late at night and left it cooling on the stove. My husband woke up at 2 a.m., saw the pan, and ate a handful in the dark. The next morning he said it was the best midnight snack hed ever had, and I havent stopped making it since.
How to Get Perfect Clusters Every Time
The secret is in the pressing. After you spread the mixture on the pan, use the back of your spatula to press it down firmly into a compact layer. Dont just smooth it, really pack it. The tighter you press, the bigger the clusters will be when you break them apart. If you want loose granola, skip this step, but if you want those chunky pieces that hold together in milk or yogurt, this is the move that makes it happen.
Flavor Variations That Actually Work
Ive tried a lot of add-ins, and some are better than others. A tablespoon of cocoa powder mixed into the dry ingredients makes it taste like chocolate cereal. A pinch of cardamom or ginger adds warmth without making it taste like a holiday candle. If you want it less sweet, cut the honey down to a quarter cup and add a tablespoon of nut butter to help it stick. Maple syrup works just as well as honey and gives it a deeper, almost smoky sweetness.
Serving and Storage Tips
I keep mine in a big glass jar on the counter, and it stays crunchy for at least two weeks. You can also freeze it in a zip-top bag for up to three months, though Ive never had a batch last that long. It works over yogurt, stirred into smoothie bowls, or eaten by the handful straight from the jar when youre standing at the counter pretending youre looking for something else.
- Let it cool completely before storing or condensation will make it soggy.
- If it loses its crunch, spread it on a baking sheet and toast it at 300°F for 5 minutes.
- Double the batch and give jars of it as gifts, people remember that kind of thing.
Save This is the kind of recipe that makes your kitchen smell like someones been baking all day, even though it only took half an hour. Make it once and youll understand why I havent bought store-bought granola in years.
Recipe FAQ
- → What nuts work best for granola clusters?
Almonds, pecans, and walnuts offer great texture and flavor, but feel free to mix in your favorites.
- → Can honey be substituted for a vegan option?
Maple syrup is a perfect vegan alternative that provides similar sweetness and helps bind the clusters.
- → How do I get crunchy clusters instead of loose granola?
Press the mixture firmly on the baking sheet before baking and avoid stirring while cooling to let clusters form.
- → Are there any tips for adding extra crunch?
Incorporate chia or flax seeds for added texture and nutritional boost.
- → How should cluster snacks be stored?
Keep them in an airtight container at room temperature to maintain crispness for up to two weeks.