Save I started making this granola on Sunday mornings when I got tired of store-bought cereal that went stale too quickly. The first batch came out flat and crumbly because I kept stirring it halfway through, breaking up every cluster before it had a chance to set. Now I know better: leave it alone, let the honey work its magic, and you'll lift golden slabs from the pan that shatter into perfect crunchy pieces.
I brought a jar of this to a friend's brunch once, and she accused me of buying it from some fancy market. When I told her it took less than ten minutes of actual work, she made me write down the recipe on a napkin. That napkin is probably still stuck to her fridge.
Ingredients
- Old-fashioned rolled oats: The backbone of any good granola, they toast up crisp and hold the clusters together when you press them flat before baking.
- Mixed nuts: Use whatever you have or love most; I usually throw in almonds and pecans because they get the best caramelized edges.
- Unsweetened shredded coconut: Optional, but it adds a subtle tropical note and extra crunch without making things too sweet.
- Sunflower or pumpkin seeds: These little guys toast faster than nuts, so watch them closely in the final minutes.
- Ground cinnamon: Just enough to add warmth without turning this into a spice cake.
- Salt: A small pinch balances the honey and keeps everything from tasting one-dimensional.
- Honey: The glue that holds your clusters together; warm it gently so it pours smoothly and coats every oat.
- Coconut oil or unsalted butter: Melted fat helps everything crisp up and gives the granola a rich, toasted flavor.
- Pure vanilla extract: Stir it in off the heat so the alcohol doesn't burn off too fast and take the flavor with it.
Instructions
- Preheat and prep:
- Set your oven to 325°F and line a big baking sheet with parchment paper. This temperature is low enough to toast without scorching.
- Mix the dry ingredients:
- Toss oats, nuts, coconut, seeds, cinnamon, and salt in a large bowl until everything is evenly distributed.
- Warm the wet ingredients:
- Melt honey and coconut oil together over low heat in a small saucepan, then stir in vanilla once you pull it off the burner. You want it liquid and smooth, not bubbling.
- Combine everything:
- Pour the warm mixture over the dry ingredients and stir with a spatula until every oat glistens. It should look like wet sand.
- Press into clusters:
- Spread the mixture onto the prepared pan and press down firmly with the back of your spatula to pack it into an even layer. This is the secret to big, crunchy clusters.
- Bake low and slow:
- Slide the pan into the oven for 20 to 25 minutes, rotating it halfway through so it browns evenly. You'll know it's done when the edges turn golden and your kitchen smells like a hug.
- Cool completely:
- Resist the urge to stir or break it up while it's hot. Let it sit on the pan until it's completely cool, then crack it into clusters with your hands.
- Store properly:
- Transfer to an airtight container and keep it at room temperature. It stays crisp for up to two weeks if you don't eat it all first.
Save There's something satisfying about breaking apart a cooled slab of granola with your hands, hearing it crack into jagged pieces like brittle. My kids fight over the biggest clusters, and I always sneak a handful before I even seal the jar.
Flavor Variations
I've made this with maple syrup instead of honey when a vegan friend was visiting, and it worked perfectly as long as I pressed everything down extra hard. You can also add a tablespoon of cocoa powder to the dry mix for a chocolate version, or toss in dried cherries and orange zest after baking for something a little fancy.
Serving Suggestions
I eat this straight out of the jar most mornings, but it's also perfect over Greek yogurt with fresh berries or as a crunchy topping for baked apples. Sometimes I'll pack a small container for road trips because it holds up better than anything else in a hot car.
Troubleshooting and Storage
If your granola comes out soft or chewy, it probably needed a few more minutes in the oven or didn't cool long enough to set. Humidity can also mess with the texture, so if you live somewhere sticky, store it with a silica packet or keep it in the fridge.
- Use certified gluten-free oats if you're serving someone with celiac disease.
- Swap the butter for coconut oil to make it dairy-free without losing any richness.
- Add the dried fruit after baking so it doesn't turn into hard little pebbles in the oven.
Save This recipe has saved me from buying overpriced granola more times than I can count. Once you make it yourself, you'll never go back to the stuff in the bag.
Recipe Questions & Answers
- → What nuts are used in these clusters?
Mixed nuts such as almonds, pecans, and walnuts are roughly chopped to add crunch and depth.
- → Can I substitute honey for a different sweetener?
Maple syrup works well as a vegan-friendly alternative, but press the mixture firmly before baking to help clusters hold.
- → How do I achieve crispy clusters instead of loose granola?
Pressing the mixture into a compact layer before baking and not stirring after baking help form crunchy clusters.
- → Are there any allergen concerns to be aware of?
These clusters contain tree nuts and possibly coconut allergens; oats may contain gluten unless certified gluten-free.
- → What is the best way to store these clusters?
Store in an airtight container at room temperature to maintain freshness and crunch for up to two weeks.