Big-Cluster Granola Recipe
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Say goodbye to the store-bought stuff—this homemade granola is full of flavor and loaded with giant clusters, all thanks to one simple trick. Perfect over yogurt, with milk, or by the handful.
Think of this homemade 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 a combo of brown sugar and either 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’ve been in search of granola with lots of clumps – I’ve found it! I add it to yogurt parfaits for breakfast or have it as an afternoon snack. The BEST!”
What You’ll Need To Make Granola
- Vegetable oil or melted coconut oil: Adds moisture and helps everything stick together while it bakes.
- Maple syrup (or honey) and light brown sugar: Sweeten the granola and give it that craveable flavor—maple syrup and honey work equally well, so use whatever you prefer.
- Egg white: Helps bind the granola into those crunchy clusters and cuts back on the amount of oil needed.
- Vanilla extract, cinnamon, salt: A simple mix that brings warmth, flavor, and just the right balance.
- Old-fashioned rolled oats: The base of the granola—go with regular rolled oats, not the quick-cooking kind.
- Nuts and seeds of your choice (such as almonds, walnuts, and/or pecans): Add crunch, protein, and nutty flavor.
- Shredded sweetened or unsweetened coconut: Brings a hint of tropical flavor; feel free to leave it out if you’re not a fan.
- Dried fruit (such as raisins, cranberries, and/or dried blueberries): Adds a chewy, sweet contrast to the crunchy ingredients.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
Step 1: Whisk the wet ingredients. In a large bowl, whisk together the oil, maple syrup, brown sugar, egg white, vanilla, cinnamon, and salt until smooth and well combined.
Step 2: Add the dry ingredients. Toss in the oats, nuts, seeds, and coconut (if using) and stir until everything’s evenly coated.
Step 3: Spread on a baking sheet. Pour the mixture onto a parchment-lined baking sheet and press it into an even layer. Pressing it down firmly before baking helps it bake into clusters instead of loose crumbs.
Step 4: Bake and stir. Bake at 300°F for 15 minutes, then remove from the oven, give it a gentle stir, and press it back into a compact layer. Return to the oven and bake for another 15 to 20 minutes, until golden and toasty.
Pro Tip: Keep an eye on the edges during the last few minutes—they tend to brown first.
Step 5: Cool and finish. Let the granola cool completely on the pan (resist the urge to dig in right away!)—it will crisp up as it cools. Once cool, break it into clusters, stir in the dried fruit, and store in an airtight container at room temperature for up to 10 days (or freeze for longer storage). Happy snacking!
Granola Goals: How to Get It Just Right
- Line your pan. Always use parchment paper—it helps the sweetener stick to the oats instead of the pan, which is key for forming clumps.
- For big clusters, go easy on the stirring. Press the granola into the pan before baking, stir once halfway through, and press down again. After you remove it from the oven, don’t touch it(!) until it’s completely cool.
- Add dried fruit at the end. It’ll burn in the oven—just stir it in once everything’s baked and cooled.
- Endless Variations, Same Crunchy Results. One of the best parts of homemade granola is how easy it is to customize—swap out the nuts, seeds, dried fruit, sweeteners, and spices to suit your taste—just stick to the same ratios to keep it crunchy and well-balanced.
Video Tutorial
Got Oats? Other Delicious Ways to Use Them
Granola
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 cups 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 (150°C) 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.
Notes
Nutrition Information
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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This is truly a wonderful, satisfying granola. Rich in flavor, great crunch! Thank you for sharing with us😃
Hi Jenn,
This granola is the best. It is so so much better than store bought and so easy to make. Also, freezes well. All your recipes are top notch. Thank you.
Benna Benford
My husband and I loved this granola! He says it’s the best I’ve made. I didn’t have sunflower seeds, so I just increased the oatmeal by a half cup. I didn’t think there were too many nuts at all, and I’m not worried that will be the case next time when I add the sunflower seeds. But if you prefer a higher proportion of oatmeal in your granola, just use more oatmeal in place of some of the nuts. Easy! Delicious!
This is the best granola !! Everyone in my family loves it. I’m done with store bought granola and loving that I can add or subtract any item that appeals to me. Thank you!
This is the best granola recipe I have found. I made it for Christmas to put in co-workers gift bags I made. They loved it!
I LOVE this granola. I make it all the time. I use dried cherries for the dried fruit and I add dark chocolate chips. I make a double batch and freeze what I am not going to eat in a weeks time. It freezed well and it a nice treat to go out to the freezer and break off a little square when I am wanting something sweet! Its great with yogurt, oat milk or good old cows milk, or dry for a wonderful treat on any occasion.
LOVE this granola. I sub ground flax for wheat germ, and sometimes maple syrup for honey depending on what I have. We keep this granola in our pantry at all times!
This recipe was a real game changer. Our neighbors share holiday gifts every year. I was looking for something different, something unique to me. I decided to bake and this granola was a hit. Rave reviews. I made it exact to your recipe and I’ve made several batches since then. BTW, I also made your Spicy Salty Pecans for the holiday bags. Delicious.
My very favorite Jen Segal recipe among a multitude of proven winners. Ingredients can easily be adapted as long as proportions stay the same. No wheat germ on hand? I have subbed almond flour with good success. Not enough honey? I’ve used half honey and half sorghum syrup. 1/2 canola oil and 1/2 melted coconut oil produces great results. Flax seed instead of sesame seed. Raisins, currants, dried cranberries, dehydrated apples, peaches, chopped apricots….all delicious. Carefully follow Jen’s formula and directions for producing the beautiful chunky texture. Great, great recipe!
I make a double batch of this Granola on a regular basis. I use all organic ingredients and substitute chia for sesame seeds. It has completely replaced cereal at our house, we top Greek yogurt with it as well. Freezes very well. So good!