Granola Clusters

Today’s recipe for granola clusters is one of my personal all-time favorites, and I hope it becomes one of your favorites, too! It is full of nuts – pecans, almonds, and coconut – and lots of rolled oats. Plus, it is perfectly sweet and salty and crunchy. The large clusters are way more fun to eat than plain old granola and will make it hard to go back to store-bought granola out of a box!  When I have family visiting, I have learned to always make a double batch since the clusters disappear so quickly! It is especially loved by my mom, sisters, and father-in-law. These granola clusters were nicknamed “crackle” by my father-in-law because of its crunchy texture and addictive nature. The key here is very addictive nature!

Granola often carries a “health halo” because it contains healthful ingredients, such as oats, nuts, seeds, and/or fruits. However, there are often more calories, fat, and sugar than one may realize accompanying the positive nutritional attributes. A single portion can easily turn into two (or even three!) because it tastes so darn good! Regardless, granola is often a better snack that candy or desserts, so just make sure you’re aware of your portions. This particular recipe is literally addictive, so you’ve been fairly warned… 

Ways to Enjoy the Granola Clusters

This recipe comes together quite easily and stores in an airtight container for up to two weeks (if you have any left after that long). My favorite ways to enjoy the granola clusters are:

• Eaten straight up!  
• As a topping for plain Greek Yogurt and fruit
• For added crunch on my plain oatmeal   
• Like dessert with a warm cup of coffee

However you choose to enjoy these granola clusters, you will not be disappointed!

Granola Clusters

These large granola clusters are the perfect balance of sweetness, a little saltiness, and toasty flavors of pecans, almonds, and coconut. One bite of these crunchy treats and you'll be hooked!

5 from 3 votes

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Course Breakfast

Cuisine American

Servings 12 servings

Ingredients

  

• 3 cups old-fashioned oats
• ¼ cup all-purpose flour
• ½ cup sliced almonds
• ½ cup chopped pecans
• ½ cup shredded coconut
• ⅓ vegetable oil See note below
• ½ cup brown sugar
• ¼ cup honey or maple syrup
• ½ tsp salt
• 1 tsp vanilla
• ¾ cup sweetened dried cranberries, optional

Instructions

 

• Preheat oven to 300° F, and line a 9x13 inch pan with parchment paper.
• In a large mixing bowl, combine the oats, flour, almonds, pecans, and coconut. Set aside. In a microwavable bowl, heat the vegetable oil (or butter), brown sugar, honey (or maple syrup) and salt for about 45 seconds, stirring after 15-second intervals, or until the sugar is dissolved. Do not boil. Once smooth, add the vanilla. Pour the sugar mixture over the oat mixture, and stir until all oats are moistened.

If using the dried cranberries:

• Place half the oat mixture into the bottom of the pan. Sprinkle the dried cranberries evenly over the top. Cover the dried cranberries entirely with the remaining oat mixture and flatten slightly so the top is even but do not compact. This prevents the cranberries from becoming very dried out and hard.
• Bake for 30-40 minutes or until golden brown. A metal pan will be on the shorter range and a glass pan will likely take closer to 40 minutes. Let cool for about 20-30 minutes in the pan. Once cooled slightly, lift the parchment paper and granola from the pan. Cut or break the granola into large clusters. Let cool completely before placing in an airtight container.

If omitting the dried cranberries:

• Evenly spread the oat mixture into prepared pan. Flatten slightly so the top is even but do not compact.
• Bake for 30-40 minutes or until golden brown. A metal pan will be on the shorter range and a glass pan will likely take closer to 40 minutes. Let cool for about 20-30 minutes in the pan. Once cooled slightly, lift the parchment paper and granola from the pan. Cut or break the granola into large clusters. Let cool completely before placing in an airtight container.

Notes

Do not substitute 1 minute quick oats. This recipe must be made with old-fashioned oats.

If desired, you may also substitute melted butter or a combination of melted butter and vegetable oil to equal ⅓ cup in place of the vegetable oil. The butter adds to the flavor but the texture is better with vegetable oil.  

Step-By-Step Pics

Measure your old-fashioned oats and flour. You cannot use 1 minute oats in this recipe:

Chop the nuts (if needed) and add to oats:

Measure honey (shown), brown sugar, vegetable oil, and salt. Heat to dissolve sugar:

Add vanilla to the liquid mixture and pour over the oat and nut mixture:

Stir until it looks like this:

Bake to golden perfection!

Break or cut into clusters:

Enjoy!

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