I perfected a big-batch maple granola that breaks into large crunchy clusters, marries nuts and seeds with cinnamon, vanilla and sea salt, and somehow only needs ten minutes of prep, so you’ll want to keep scrolling.
I am obsessed with these crunchy granola clusters. I love the way old fashioned rolled oats toast up into thick, shatterable lumps that snap just right.
Maple syrup brings that natural sweetness without feeling cloying, and the mix of nuts and seeds gives every bite a teethy, satisfying chew. I adore tossing a handful into yogurt, stirring into milk, or eating straight from the jar when the urge hits.
But the best part is the texture. Big clusters break apart on mine.
Pure snack joy. Serious, crunchy, slightly sweet snack joy.
I can’t stop reaching for them every day now.
Ingredients
- Basically the chewy base, so clusters stick and it’s comfort breakfast.
- Crunch and protein, nutty bites that keep you full.
- Plus buttery nuts, softer crunch and warm richness.
- Basically green powerhouses, extra crunch and a bit of iron.
- Plus mild nutty crunch and extra healthy fats.
- Basically adds chew and a light tropical sweetness, if you want.
- Sticky sweet binder with real maple flavor, nothing fake here.
- Helps clusters crisp and keeps everything coated without tasting greasy.
- Basically optional chew and deeper caramel notes if you add it.
- Basically little perfume, vanilla makes everything taste homier.
- Plus warm cinnamon, cozy and surprisingly important.
- Basically cuts sweetness and makes the whole mix pop.
- Plus chewy bursts of tang or sweetness, great contrast.
- Basically melty chocolate pockets or bitter nib crunch, stirred in after baking.
Ingredient Quantities
- 4 cups old fashioned rolled oats
- 1 cup raw almonds, roughly chopped
- 1 cup raw pecans or walnuts, roughly chopped
- 1/2 cup pumpkin seeds (pepitas)
- 1/2 cup sunflower seeds
- 1/2 cup unsweetened shredded coconut (optional)
- 1/2 cup pure maple syrup
- 1/4 cup neutral oil like avocado or light olive oil
- 2 tablespoons brown sugar or coconut sugar (optional, for extra chew)
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 3/4 teaspoon fine sea salt
- 1 to 1 1/2 cups chopped dried fruit like raisins, cranberries or cherries (optional)
- 1/2 cup dark chocolate chips or cacao nibs (optional, stir in after baking)
How to Make this
1. Preheat oven to 325 F (163 C) and line a rimmed baking sheet with parchment paper; set aside.
2. In a large bowl combine 4 cups rolled oats, 1 cup chopped almonds, 1 cup chopped pecans or walnuts, 1/2 cup pumpkin seeds, 1/2 cup sunflower seeds and 1/2 cup shredded coconut if using.
3. In a smaller bowl whisk together 1/2 cup maple syrup, 1/4 cup neutral oil, 2 tablespoons brown or coconut sugar if using, 1 teaspoon vanilla, 1 teaspoon cinnamon and 3/4 teaspoon sea salt until smooth.
4. Pour the wet mixture over the dry ingredients and stir with a spatula until everything is evenly coated but not mushy; try not to overmix or you will break up the clusters later.
5. Dump the mixture onto the prepared sheet and spread into an even layer. Using the back of a spatula or your hand press the granola down firmly into a compact sheet – this is the trick to get big clusters.
6. Bake for 20 to 25 minutes, rotating the pan halfway through, until the edges are golden brown and the center is just set. Keep an eye on it near the end so it does not burn.
7. Remove from oven and immediately press down again with the spatula to re-compact the layer, then let cool completely on the sheet (about 30 to 45 minutes). Cooling is critical or it will not form clusters.
8. Once cool, break into large or small clusters with your hands. Stir in 1 to 1 1/2 cups chopped dried fruit if using and 1/2 cup chocolate chips or cacao nibs after the granola is fully cool so the chocolate does not melt.
9. Store in an airtight container at room temperature for up to 2 weeks or freeze for longer. If you want extra crunch, re-bake broken pieces for 5 to 8 minutes before serving.
Equipment Needed
1. Rimmed baking sheet lined with parchment paper
2. Large mixing bowl for the oats and nuts
3. Smaller bowl and a whisk for the wet ingredients
4. Rubber spatula for mixing and pressing the granola firmly into the pan
5. Measuring cups and spoons (for oats, seeds, syrup, salt, etc.)
6. Chef knife and cutting board to roughly chop almonds and pecans/walnuts
7. Oven mitts and a timer to keep an eye on the bake so it doesnt burn
8. Cooling space or wire rack to let the sheet cool completely so clusters form
9. Airtight container or jar for storing the granola once it cools
FAQ
Easy Granola Clusters Recipe Substitutions and Variations
- Old fashioned rolled oats: swap for quick oats if you want a finer texture, or use equal parts puffed rice for a lighter crunchy cluster (quick oats will make it a bit less chewy).
- Raw almonds or pecans: use roasted nuts instead for more flavor, or replace with an equal mix of pepitas and sunflower seeds to keep it nut free.
- Pure maple syrup: honey works well, same amount, or use brown rice syrup for a milder sweetness and stickier clusters.
- Neutral oil like avocado: you can use melted coconut oil for a hint of coconut, or light olive oil if thats what you have on hand (melted butter also gives richer taste).
Pro Tips
1. Press really hard when you spread it on the sheet and press again right after it comes out of the oven. If you dont compact it well you wont get those big clusters everyone loves. Use the flat side of a spatula or the bottom of a measuring cup to make it extra tight.
2. Watch the oven the last 5 minutes. Ovens vary a lot, and granola can go from perfect to burnt fast. If the edges are browning but the center still looks pale, rotate the pan and lower the temp by 10 degrees next time.
3. Add the dried fruit and chocolate only after the granola is completely cool. If you stir them in while warm the chocolate melts and the fruit gets soft and sticky. If you want plumper fruit, soak it for 10 minutes in hot water, drain and pat dry before stirring in.
4. For chunkier clusters, avoid over-stirring when mixing wet and dry. Combine until everything is coated but still a little loose, then press once onto the pan. Also try swapping half the oil for nut butter to help pieces bind together if you like extra chew.
Easy Granola Clusters Recipe
I perfected a big-batch maple granola that breaks into large crunchy clusters, marries nuts and seeds with cinnamon, vanilla and sea salt, and somehow only needs ten minutes of prep, so you’ll want to keep scrolling.
12
servings
470
kcal
Equipment: 1. Rimmed baking sheet lined with parchment paper
2. Large mixing bowl for the oats and nuts
3. Smaller bowl and a whisk for the wet ingredients
4. Rubber spatula for mixing and pressing the granola firmly into the pan
5. Measuring cups and spoons (for oats, seeds, syrup, salt, etc.)
6. Chef knife and cutting board to roughly chop almonds and pecans/walnuts
7. Oven mitts and a timer to keep an eye on the bake so it doesnt burn
8. Cooling space or wire rack to let the sheet cool completely so clusters form
9. Airtight container or jar for storing the granola once it cools
Ingredients
4 cups old fashioned rolled oats
1 cup raw almonds, roughly chopped
1 cup raw pecans or walnuts, roughly chopped
1/2 cup pumpkin seeds (pepitas)
1/2 cup sunflower seeds
1/2 cup unsweetened shredded coconut (optional)
1/2 cup pure maple syrup
1/4 cup neutral oil like avocado or light olive oil
2 tablespoons brown sugar or coconut sugar (optional, for extra chew)
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
3/4 teaspoon fine sea salt
1 to 1 1/2 cups chopped dried fruit like raisins, cranberries or cherries (optional)
1/2 cup dark chocolate chips or cacao nibs (optional, stir in after baking)
Directions
- Preheat oven to 325 F (163 C) and line a rimmed baking sheet with parchment paper; set aside.
- In a large bowl combine 4 cups rolled oats, 1 cup chopped almonds, 1 cup chopped pecans or walnuts, 1/2 cup pumpkin seeds, 1/2 cup sunflower seeds and 1/2 cup shredded coconut if using.
- In a smaller bowl whisk together 1/2 cup maple syrup, 1/4 cup neutral oil, 2 tablespoons brown or coconut sugar if using, 1 teaspoon vanilla, 1 teaspoon cinnamon and 3/4 teaspoon sea salt until smooth.
- Pour the wet mixture over the dry ingredients and stir with a spatula until everything is evenly coated but not mushy; try not to overmix or you will break up the clusters later.
- Dump the mixture onto the prepared sheet and spread into an even layer. Using the back of a spatula or your hand press the granola down firmly into a compact sheet – this is the trick to get big clusters.
- Bake for 20 to 25 minutes, rotating the pan halfway through, until the edges are golden brown and the center is just set. Keep an eye on it near the end so it does not burn.
- Remove from oven and immediately press down again with the spatula to re-compact the layer, then let cool completely on the sheet (about 30 to 45 minutes). Cooling is critical or it will not form clusters.
- Once cool, break into large or small clusters with your hands. Stir in 1 to 1 1/2 cups chopped dried fruit if using and 1/2 cup chocolate chips or cacao nibs after the granola is fully cool so the chocolate does not melt.
- Store in an airtight container at room temperature for up to 2 weeks or freeze for longer. If you want extra crunch, re-bake broken pieces for 5 to 8 minutes before serving.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 100g
- Total number of serves: 12
- Calories: 470kcal
- Fat: 27.1g
- Saturated Fat: 5.6g
- Trans Fat: 0g
- Polyunsaturated: 9.8g
- Monounsaturated: 9.5g
- Cholesterol: 0mg
- Sodium: 153mg
- Potassium: 426mg
- Carbohydrates: 48.3g
- Fiber: 6.9g
- Sugar: 23.1g
- Protein: 11.9g
- Vitamin A: 200IU
- Vitamin C: 1mg
- Calcium: 70mg
- Iron: 3.2mg
