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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In the storage section is says to store “10 days weeks”. Which is it? thank you.
Whoops! Definitely days 🙂
I am so excited to try this! I made the original recipe, but didn’t get any clumps, and I live in a dry climate. It tasted amazing though! Looking forward to seeing the difference that an egg white makes.
This is very easy to make and also delicious. I have made it several times.
This is a wonderful recipe. My daughter came for a visit and for breakfast wanted granola to put on her yogurt but I didn’t have any. I thought it can’t be hard to find a recipe but I wanted a very good recipe. This is the best. The only change I made was I didn’t have wheat germ but I substituted wheat bran and I doubled the recipe. It was perfect. Thank you for the recipe. She also has a lot to take home and freeze.
Hi Jen! I’m hoping for some feedback on this one. The flavor is perfect, and it did clump together, it mine was still a bit sticky. It definitely wasn’t crunchy or crispy. Any feedback as to why? The only sub I made was to use coconut instead of vegetable oil. I’d really like to give this as gifts, but am missing the crunch factor.
Hi Shaynee, It sounds like your granola is a bit undercooked. You could try putting it back in the oven for a bit to see if it crisps up, or just bake your next batch a bit longer. Your oven could run cooler than mine. The coconut oil shouldn’t be an issue. The only other thing I can think of is if you’re storing it in a humid environment?
Hi Jen! What would you suggest as a substitute for coconut flakes, (relative doesn’t love the flavor of coconut) would you do a dried fruit? Thanks for the best recipes!!
Hi Barrie, you can just leave it out. And so glad you like the recipes! 🙂
YOUR STEP BY STEP INSTRUCTIONS MAKE EVEN THE “CAN’T COOK” INDIVIDUALS ABLE TO MAKE THIS. THE VISUALS ARE WONDERFUL
This was REALLY good. I made pretty much as described except I used salted sunflower seeds. Yummy! I had to hide it from my husband cuz he couldn’t stop eating it!! 😆
Finally a granola that clumps, YaY! Thank you Jenn, this is by far my fav granola recipe ever. I didn’t have wheat germ so subbed ground flaxseed, and it was perfect!
So delicious and easy to make. This was my 1st time making granola and I had in the past searched for granola recipes. Now that I am retired and my expensive fav “Cafe Fanny” granola is no longer in business so can’t buy it at my health food store any more, I decided to use Jenn’s as everything I prepare of her recipes are delicious. I used all her ingredients, coconut oil and raisins/currants. Left in oven at least 10 min more to get brown as I opened oven to mix granola several times. Seems wet when taking out of oven, but after you add the dried fruit, mix it up, spread and compact it to cool, it hardens beautifully. then break apart. Nice and crunchy. Great snack too. My husband loves it too! Thank you for another great recipe.
Oh, another note, I use all organic ingredients.
Delicious, simple and finally a clumping granola! Thx for a perfect recipe, love the addition of sunflower seeds!