Honey Nut Granola Clusters (Printable View)

Crunchy clusters of oats, nuts, and honey baked to golden perfection for anytime enjoyment.

# Ingredient List:

→ Dry Ingredients

01 - 3 cups old-fashioned rolled oats
02 - 1 cup mixed nuts (almonds, pecans, walnuts), roughly chopped
03 - 1/2 cup unsweetened shredded coconut (optional)
04 - 1/3 cup sunflower seeds or pumpkin seeds
05 - 1/2 teaspoon ground cinnamon
06 - 1/4 teaspoon salt

→ Wet Ingredients

07 - 1/2 cup honey
08 - 1/4 cup coconut oil or unsalted butter, melted
09 - 1 teaspoon pure vanilla extract

# How to Make:

01 - Preheat oven to 325°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, mix oats, chopped nuts, shredded coconut, seeds, cinnamon, and salt until well distributed.
03 - In a small saucepan over low heat, warm honey and coconut oil or butter until melted and combined. Remove from heat and stir in vanilla extract.
04 - Pour the warm honey mixture over the dry ingredients and stir thoroughly until evenly coated.
05 - Spread the mixture evenly onto the prepared baking sheet, pressing gently to create a compact layer to encourage clustering.
06 - Bake for 20 to 25 minutes, rotating the pan halfway through, until the clusters are golden brown and fragrant.
07 - Remove from oven and allow to cool completely without stirring. Once cooled, break apart into clusters.
08 - Store clusters in an airtight container at room temperature for up to two weeks.

# Expert Tips:

01 -
  • The clusters stay crispy and crunchy for over a week if you don't eat them all first.
  • It takes barely 10 minutes of actual hands-on work before the oven does the heavy lifting.
  • You taste the honey and vanilla in every bite without any of that artificial sweetness.
  • The recipe is flexible enough to swap nuts and seeds based on what you have hiding in your cabinets.
02 -
  • Do not stir the granola while it's cooling—this breaks up the clusters and leaves you with scattered granola instead of those satisfying crispy chunks.
  • Rotate the pan halfway through baking because ovens heat unevenly, and you'll end up with burnt edges and pale centers if you skip this step.
  • Let the wet ingredients cool slightly before mixing with the dry oats or they'll start cooking the oats prematurely and you'll lose that essential crunch.
03 -
  • Toast your nuts and seeds in a dry skillet for 2 to 3 minutes before mixing them in—this deepens their flavor and adds a layer of warmth that makes the whole batch taste more intentional.
  • If your honey has crystallized, warm it gently in a water bath instead of the microwave, which can make it grainy and separate from the oil.
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