Crunchy Golden Granola Clusters (Printable)

Golden, crunchy clusters made with rolled oats, assorted nuts, and honey. Ideal for breakfast, snacking, or topping yogurt.

# What You'll Need:

→ Dry Ingredients

01 - 2 cups old-fashioned rolled oats
02 - 1 cup mixed nuts (almonds, pecans, walnuts), coarsely chopped
03 - ½ cup shredded unsweetened coconut
04 - ¼ cup pumpkin seeds or sunflower seeds
05 - ½ teaspoon ground cinnamon
06 - ¼ teaspoon fine sea salt

→ Wet Ingredients

07 - ⅓ cup honey
08 - ¼ cup melted coconut oil
09 - 1 teaspoon vanilla extract

→ Optional Add-ins

10 - ½ cup dried cranberries, raisins, or chopped dried apricots
11 - ⅓ cup dark chocolate chips

# Directions:

01 - Preheat oven to 325°F. Line a large baking sheet with parchment paper.
02 - In a large mixing bowl, combine oats, nuts, coconut, seeds, cinnamon, and salt. Stir to mix evenly.
03 - In a separate bowl, whisk together honey, melted coconut oil, and vanilla extract until combined.
04 - Pour wet mixture over dry ingredients. Stir until everything is evenly coated and clumps begin to form.
05 - Spread mixture onto prepared baking sheet in an even layer. Gently press down with a spatula to encourage cluster formation.
06 - Bake for 22 to 25 minutes, rotating pan halfway through, until golden brown.
07 - Remove from oven and let cool completely on baking sheet without stirring to allow clusters to set firmly.
08 - Break into clusters. Mix in dried fruit or chocolate chips if desired. Store in an airtight container.

# Expert Hints:

01 -
  • It forms big, crunchy clusters that actually stay together instead of crumbling into dust at the bottom of the jar.
  • You control the sweetness, the crunch, and every single ingredient, no weird additives or mystery oils.
  • It fills your home with the kind of warm, golden smell that makes everyone ask what you're baking.
  • One batch lasts all week and tastes better than anything you'd pay too much for at the store.
02 -
  • If you stir the granola while it's still warm, the clusters will fall apart and you'll be left with loose cereal instead of chunky perfection.
  • Pressing the mixture flat before baking is the single most important step for getting big clusters, don't skip it or go gentle.
  • If your oven runs hot, check the granola at 20 minutes because the difference between golden and burnt happens fast.
  • Add dried fruit and chocolate only after the granola has cooled completely, or they'll melt, burn, or turn rubbery.
03 -
  • Use a light hand with the oil and honey, too much will make the granola chewy instead of crispy, and too little means it won't cluster at all.
  • If you want extra crunchy clusters, add an egg white whisked until foamy to the wet ingredients, it acts like edible cement.
  • Rotate your baking sheet halfway through so the edges don't brown faster than the center, even ovens have hot spots.
  • Taste a cooled piece before storing, if it's not sweet enough, drizzle a little extra honey over the top and toss gently.
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