Big-Cluster Granola Recipe
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This homemade granola recipe is your ticket to ultra-crunchy, cluster-packed granola—made with wholesome ingredients and a simple trick!
Think of this granola not just as a recipe, but as your go-to, foolproof method for the crunchiest, most cluster-packed granola ever. I originally developed it to combat the humidity that was making my bed and breakfast granola lose its crispness—and now, it’s the only way I make it! (Though many readers still swear by the B&B version too!)
It’s simple and flexible: Start with old-fashioned rolled oats, then mix in whatever nuts and seeds you like for crunch and protein. For sweetness, use brown sugar, maple syrup, or honey—whichever you prefer. Bake everything to golden, toasty perfection, then toss in a handful of your favorite dried fruit once it’s cooled.
The secret to those irresistible clusters? A single egg white. As the granola bakes, the egg white firms up, acting like a natural glue that holds the oats and nuts together, giving you those perfectly crunchy clusters in every bite.
“I have been looking for a homemade granola that checks all the boxes, and THIS one here is IT!”
What You’ll Need To Make Granola
- Vegetable oil or melted coconut oil: Provides moisture and helps bind the ingredients.
- Maple syrup (or honey) and light brown sugar: Adds sweetness and enhances flavor.
- Egg white: Helps binds the ingredients to create crunchy clusters and also reduces the overall fat content by cutting down on the amount of oil needed to moisten the ingredients.
- Vanilla extract, cinnamon, salt: Provides flavor and seasoning to the granola.
- Old-fashioned rolled oats: The base ingredient, providing bulk and texture. Be sure to use regular oats and not instant oats.
- Nuts of your choice (such as almonds, walnuts, and/or pecans): Adds crunch, protein, and nutty flavor.
- Seeds (such as sunflower seeds and/or pumpkin seeds): Adds additional texture, crunch, and nutrition.
- Shredded sweetened or unsweetened coconut: Adds a delicious tropical flavor; feel free to leave it out if you’re not a fan.
- Dried fruit (such as raisins, cranberries, and/or dried blueberries): Offers a sweet and chewy contrast to the crunchy granola.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
Grab a large bowl and whisk together the oil, maple syrup, brown sugar, egg white, vanilla, cinnamon, and salt until everything is well combined.
Then, toss in the oats, nuts, seeds, and shredded coconut (if you’re using it) and stir until everything is nicely coated.
Spread the mixture into an even layer on a parchment-lined baking sheet.
Pop it in the oven for 15 minutes, then take it out, give it a stir with a rubber spatula, and press it back down into a compact layer—this helps create those delicious clusters. Return it to the oven and bake for another 15 to 20 minutes, until it’s golden brown and toasty.
Once it’s out of the oven, resist the urge to dig in right away! Let the granola cool completely on the baking sheet—it’ll crisp up as it cools. Once it’s fully cooled, break it into clusters and mix in the dried fruit. Store the granola in an airtight container at room temperature for up to 10 days, or freeze it if you want to keep it longer. Happy snacking!
Variations
One of the best things about making granola at home is how easy it is to customize. You can swap out the nuts, seeds, dried fruit, sweeteners, and spices to suit your taste, but be sure to keep the ratios the same—that way, your granola stays perfectly crunchy and balanced every time.
Video Tutorial
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Say goodbye to store-bought granola—this homemade version full of crunchy clusters will spoil you for anything else!
Ingredients
- ⅓ cup vegetable oil or melted coconut oil
- ¼ cup maple syrup (or honey)
- ¼ cup (packed) light brown sugar
- 1 large egg white
- ¾ teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ¾ teaspoon salt
- 3 cups old-fashioned rolled oats
- 1¼ cup nuts of your choice (such as almonds, walnuts, and/or pecans), roughly chopped
- ¼ cup seeds (such as sunflower seeds and/or pumpkin seeds, or replace with more nuts)
- ½ cup shredded sweetened or unsweetened coconut, optional
- ½ cup dried fruit (such as raisins, cranberries, and/or dried blueberries), optional
Instructions
- Preheat the oven to 300°F and set a rack in the middle position. Line a rimmed baking sheet with parchment paper.
- In a large bowl, whisk together the oil, maple syrup, brown sugar, egg white, vanilla, cinnamon, and salt. Add the oats, nuts, seeds, and shredded coconut (if using).
- Spread the mixture into an even layer on the prepared baking sheet. Bake for 15 minutes, then remove from the oven. Stir the mixture with a rubber spatula, and then press into an even, compact layer on the baking sheet. Return to the oven and bake for another 15 to 20 minutes, or until golden, without stirring.
- Remove from the oven and allow the granola to cool completely on the baking sheet. It will become crunchier as it cools. Once cooled, break the granola into clusters of your desired size and add the dried fruit. Store the granola in an airtight container at room temperature for about 10 days, or freeze for longer storage.
- Freezer-Friendly Instructions: This granola can be frozen in an airtight container for up to 3 months. Thaw overnight in on the counter before using.
Nutrition Information
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- Per serving (10 servings)
- Serving size: 1 cup
- Calories: 353
- Fat: 23 g
- Saturated fat: 4 g
- Carbohydrates: 36 g
- Sugar: 15 g
- Fiber: 5 g
- Protein: 6 g
- Sodium: 179 mg
- Cholesterol: 0 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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Comments
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Failed to stick together. Can I fix? Made many times without issue. I used coconut oil, only change from previous.
Hi Judith, I’m sorry you had a problem with it this time around. Unfortunately, there’s not a way to fix it.
Hands down BEST GRANOLA EVER! Just made another batch. Love the crunch and I mix it up with different ingredients . Thanks for another winner, Jen!!
This is delicious!! I have been thinking about making my own granola for a while and am so glad I started with a winner. I will definitely be making again!
Just a note as I read reviews also, several others commented about the granola not staying in clusters. I flattened with a second sheet of parchment paper before the second baking and really made sure to press down well and had no issues with this.
Thanks for another great recipe!!
I, too, followed the recipe exactly, and did not get clusters when it was very cool. The taste is great and I am sure it will be a big hit at our family brunch, but am a bit disappointed that it is so fine.
Hi Jenn! I live in CA and would like to try your bnb granola recipe with the wheat germ. Do you think I could add an egg white to it for more clusters or should I make it as written? Have. you tried that? Thank you!
I don’t recommend adding egg white to the other granola, but if you’d like it to more closely resemble this one, feel free to swap some of the ingredients from this recipe into the bed-and-breakfast version. You can play around with it as long as you keep the wet to dry ratios the same.
Hi Jenn,
If I double the recipe do I need to add 2 egg whites? I’ve been making a different recipe and want to try yours! It looks delicious!
Thanks!
Yes, I’d use two egg whites. Hope you enjoy!
OMG this just came out of the oven, and I can see it’s not going to last long. Already thinking I need to triple it! Love the flavors… ever so slightly sweet for me, so next time I’ll back off the brown sugar just a little. For fun, I added some orange zest and that really put it over the top for this citrus lover. Absolutely fine without, however. SO good. I’ll NEVER buy granola again~ like so many of your recipes, this is effortlessly delicious. Thank you from what used to be the bottom of my stomach…. 😉
Jenn,
Where is the link to the old recipe? I pulled all the ingredients to make a batch.
Hi Kerrie, here it is. Enjoy!
Hi Jenn, I have made both your granola recipes, both were absolutely delicious, but the recipe with Wheatgerm definitely had the edge for me. Is there any change you could mail it across please? I’ve made several other of your recipes and all have turned out great! Thank you so much for all the inspiration xxx
Hi Sarah, so glad you like the recipes! I just emailed you the original granola. 😊