This granola cluster recipe is everything I look for in a wholesome snack: crunchy, slightly sweet, and packed with texture. I love how it bakes into satisfying chunks rather than loose bits, making it perfect for snacking straight out of the jar or adding to yogurt, smoothie bowls, or even desserts. With a base of oats, nuts, and seeds, it’s naturally sweetened with maple syrup and doesn’t require any complicated techniques. The real secret lies in how I press the granola firmly before baking and let it cool completely afterward to achieve those golden, crispy clusters.

Why You’ll Love This Recipe

I love how easy and versatile this recipe is. It takes just 10 minutes to prep, and the rest is hands-off baking. The flavors are warm and comforting thanks to cinnamon and vanilla, while the combination of maple syrup and coconut oil gives it just the right sweetness and crispiness. I also enjoy how customizable it is—I can change up the nuts, add dried fruit, or stir in chocolate after it cools. Whether I’m prepping a healthy breakfast topping or a simple snack, this granola always hits the mark.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Maple syrup – I use this as the natural sweetener and binding agent to help the clusters stick together while adding depth of flavor.

• Coconut oil – This gives the granola a rich, crisp texture. I melt it down so it blends easily with the syrup and spices.

• Fine sea salt – Just a pinch enhances the sweetness and adds balance to the overall flavor.

• Ground cinnamon – Adds a warm, cozy spice that complements the nuts and maple.

• Vanilla extract – I always include vanilla to bring a subtle, aromatic depth to the mix.

• Old-fashioned rolled oats – These give the granola its classic texture and help form sturdy clusters. Quick oats don’t work as well here.

• Sliced or slivered almonds – These add crunch and a delicate nutty flavor that pairs well with the other mix-ins.

• Unsweetened coconut flakes – I love the light texture and tropical touch this brings to each bite.

• Chopped pecans – These add richness and a buttery crunch that makes each cluster more satisfying.

• Sunflower seeds – I toss these in for extra crunch and nutritional value without overpowering the flavor.

Directions

1. Preheat the oven to 300°F (150°C). Line a large baking sheet (about 18×13 inches) with parchment paper and set it aside.

2. In a small saucepan over medium heat, combine the maple syrup, coconut oil, sea salt, cinnamon, and vanilla extract. Warm the mixture for about 4 to 5 minutes until the coconut oil is fully melted and the ingredients are well blended. Do not let it boil.

3. In a large mixing bowl, combine the rolled oats, almonds, coconut flakes, pecans, and sunflower seeds. Pour the warm maple mixture over the dry ingredients and gently toss everything until fully coated.

4. Transfer the mixture to the prepared baking sheet and spread it out evenly. Use a spatula or your hands to gently press the mixture down into a compact, even layer—this helps create large clusters.

5. Bake for 25 minutes. Without stirring, rotate the pan 180° and bake for an additional 15 to 20 minutes until the granola is lightly golden on top.

6. Remove from the oven and let the granola cool completely on the pan. This step is important—the granola will continue to crisp up as it cools and will hold together better for cluster formation.

7. Once cooled, break the granola into clusters of your desired size and store in an airtight container.

Servings And Timing

• Prep time: 10 minutes

• Cook time: 45 minutes

• Total time: 55 minutes

• Yield: Approximately 6 cups of granola clusters

Variations

• Replace maple syrup with honey if I want a slightly different flavor—just keep the measurement the same.

• Use different nuts like walnuts, cashews, or pistachios. I usually keep the total amount of nuts around 2 cups.

• Add dried fruit such as raisins, chopped apricots, or cranberries after the granola has completely cooled. This prevents the fruit from drying out or burning.

• Stir in chocolate chips or chopped dark chocolate once the granola has cooled to room temperature for a dessert-like twist.

• Omit coconut flakes if I’m not a fan—just add a bit more oats or nuts in their place.

Storage/Reheating

I store my granola clusters in an airtight container at room temperature. They stay fresh and crunchy for up to 2 weeks. If they start to lose a bit of their crispness, I warm small portions in a low oven at 250°F (120°C) for about 5 to 10 minutes to revive the crunch. Just be sure to cool it again before sealing it up.

FAQs

How Do I Get Granola To Stick Together In Clusters?

I press the granola firmly into the pan before baking and avoid stirring during baking. Letting it cool completely before breaking it into pieces is key to creating those crunchy clusters.

Can I Use Quick Oats Instead Of Rolled Oats?

No, I don’t recommend it. Quick oats are thinner and softer, which leads to a crumbly texture. Rolled oats hold their shape and help create bigger, more stable clusters.

What Can I Use Instead Of Coconut Oil?

I sometimes use other neutral oils like avocado oil or light olive oil. Butter can also be used for a richer flavor, though it changes the recipe slightly.

Is This Recipe Gluten-Free?

Yes, as long as I use certified gluten-free oats, this recipe is completely gluten-free. Just double-check all ingredient labels if cooking for someone with sensitivities.

Can I Freeze Granola Clusters?

Yes. I place the cooled clusters in a freezer-safe container or bag and freeze for up to 2 months. I let them thaw at room temperature when I’m ready to eat them.

Conclusion

These homemade granola clusters are one of my favorite pantry staples. They’re crunchy, flavorful, and packed with nutritious ingredients. I love how flexible the recipe is—whether I’m keeping it simple or mixing in chocolate or fruit, it never disappoints. With a little prep and patience, I always end up with big, satisfying chunks of granola that make every snack time better.