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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Ugh, I went to the store for the wheat germ and forgot to put it in the granola. It still turned out great! I used a half a cup of honey to cut down on sweetness and it was just right. Nearly burned it so heed the warning. Thanks Jenn!
Followed the recipe as written and all I can say is this is delicious and so much better than store-bought ~ thanks!!
This is so yummy!
I also cooked mine on a silpat , so had no problem of sticking. Will definitely make this again, and your suggestion of serving it over lightly sweetened Greek yogurt will be a hit! Thanks for this recipe!
Yep. I just happened to have most of the ingredients I assumed I’d need for homemade granola, so I checked out a few recipes and tried this one out.
I subbed a liquid raw sugar for the honey, left out the walnuts and sunflower seeds because I didn’t have them. Doubled the sesame seeds and went for it without doubling anything else.
I did bake at 300 for 20 minutes first (stirring at 12 min), then bumped up to 350 until it was all a beautiful, toasty brown. It’s delicious! The clusters stuck together just fine. It’s crunchy, toasty, sweet.
Thanks so much for sharing. I had no idea where to start, and this recipe seems forgiving enough to be flexible. I love it. I think I’ll make a ‘Pumpkin Spice’ version next!
I made this granola today for the 2nd time. I gave 1 star less for the following reason – The first time I made this I used aluminium foil and parchment to line the baking tray. This was a big mistake as the granola stuck to the paper. I had to throw away two-thirds of the granola.
Now when I made it for the 2nd time, I made sure to not use any lining, aluminum or parchment. Also after I removed the tray from the oven, I stirred the granola now and then until cool down. By doing so the granola did not get stuck.
This is a delicious granola recipe!
This granola is by far the best I have ever eaten. A warning, if you make this, your store-bought granola days are over. You won’t go back to that tasteless stuff. So good. Thanks again for a GREAT recipe
Hi I am super excited to try this recipe. I had a question….my dry/wet ratio does not include what fruits I add after baking right? Also the honey is sort of what makes it stick together?
Yes and yes. 🙂
Hope you enjoy!
Hello
Can you use quick oats for this recipe
Thanks
Nathalie b
Hi Nathalie, They’ll work but you’ll get a nicer texture with old-fashioned oats.
I have made this several times with great results – deliciously crunchy with perfect snacking texture. Today, however, I was working on auto-pilot while letting the 4-year old help and we dumped ALL the dry ingredients in, to include the dried fruit, prior to mixing in the oil and honey. Well, once it was cooking and I went to mix it, I could tell right away that it wasn’t going to crisp up like it usually does. It still tastes wonderful, but doesn’t have that great texture. The moisture from the dried fruit must be enough to create some steam in the oven. I mention this because I’ve seen a few comments that it won’t crisp, and this could be the reason. Perfect recipe, poor execution on my part 🙁
This recipe was delicious! I used chopped macadamia nuts, chopped peanuts, and chia seeds. While also using a mixture of honey and maple syrup. And golden raisins are more juicy so I use those too! But very delicious and can’t wait to keep adding random things. Served it with greek yogurt, raspberries, and lilikoi!
Another winner! I make this so much and just realized I’ve never reviewed it. I make the following small changes for our house:
– sub coconut oil for veg oil
– sub maple syrup for honey
– double the cinnamon
And then the rest is usually the recipe but I may up one ingredient if I’m out of another. I’ve added in at various times ground flax, chia seeds, hemp hearts, cashews, craisins, banana chips, dried apricots … sky’s the limit!