Honey Nut Granola Clusters (Printable)

Golden-baked oats and nuts clusters, sweetened lightly with honey, perfect for a wholesome start or snack.

# 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

# Steps:

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

# Expert Advice:

01 -
  • They stay crispy for days, unlike most granolas that go soft and disappointing by Wednesday.
  • You only need one bowl and one pan, making cleanup almost forgivable.
  • Each bite tastes like you spent hours fussing, but the whole process takes less time than a shower.
02 -
  • Cooling completely is non-negotiable—I learned this the hard way when I tried to break warm granola and ended up with crumbs instead of clusters.
  • The halfway rotation matters more than you'd think; without it, the edges burn while the center stays pale and chewy.
03 -
  • Use a heavy baking sheet rather than a thin one; it distributes heat more evenly and prevents burnt edges.
  • If you like yours extra crunchy, bake for the full 25 minutes and let it cool on the hot pan for five more minutes after removing from the oven.
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