Big-Cluster Granola Recipe
This post may contain affiliate links. Read my full disclosure policy.
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.
Comments
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
I have been looking for a homemade granola that checks all the boxes, and THIS one here is IT! Went with the basics, then used Goji berries, sliced coconut, and mixed nuts.
I have to stop myself from eating it out of the jar as a snack!
Also, with yogurt…WINNER!
Thank-you for sharing.
I’ve made this several times since the revised recipe came out, haven’t ever seen the original. This is the best granola! The only thing I would add is to make sure you have the granola in an even layer. If it is thicker in the middle the edges get too done before the middle gets browned. My error & really that should have occurred to me. Now I spend extra time spreading it out after the initial 15 min bake to make sure it is even. The comments are confusing as I assume they are also for the original recipe containing wheat germ & sesame seeds. I may try those but I really see no reason to mess with perfection. My husband dislikes sunflower seeds so I add more pecans, not a problem since they are the best part. Thanks for a great easy recipe.
The new revised recipe did not clump anywhere near as well as the old one! I adored the first recipe and will revert to it. I’m curious why you revised it!
I’ve been spending some time in Florida, where the humidity is higher than that in Maryland, and realized that the humidity was making the original version lose its crispiness. I toyed around with it and this was the finished product. I’m sorry that it didn’t come out well for you; it should have big clusters! I’m curious – did you make any adjustments to the recipe?
Thank you from the Texas gulf coast! I definitely need the high humidity version!
I want to make your updated recipe for Granola. Is it ok to substitute quick oats/1-minute oats?
Hi Sharon, For the best results, I’d stick with old-fashioned oats — sorry!
Hi Jenn
I’m hoping to make your granola soon. After reading the reviews I noticed others mention wheat germ but it’s not listed under ingredients. Checking the original recipe I see it but less oats. Which should I follow?
Chris
Hi Chris, I’d go with the new recipe with no wheat germ. Please LMK how it turns out!
Hi Jenn, I have a question about why the dried fruit is added after baking the granola. It seems it would then be separate little pieces instead of being part of the granola clusters. Thanks in advance, looking forward to making this!
Hi Julia, with this recipe, the dried fruit doesn’t really adhere to the rest of the granola so it’s just loosely tossed in at the end. Hope you enjoy if you make it!
Hi, the granola turned out perfect, except it almost got burned, even though I was following the instructions to a tea. Thank god I was keeping an eye on it, otherwise it would burn. Next time I would keep it in the oven for only 10-15 min. after stirring and pressing, definitely not for the whole 20 min. Other than that, a great recipe! Good luck in the kitchen:)
Jenn, I have been making your original recipe for many years and I’m anxious to try the newest version. My question is about adding the dried fruit. I would stir it into the baked granola when it came out of the oven and then press it flat while it cooled (per your instructions). Can I use this same method for this granola or should I add the fruit when it’s completely cool?
Thank you,
Pam
Hi Pam, good question – with this recipe, that method doesn’t work and the dried fruit doesn’t really adhere to the rest of the granola; it’s just loosely tossed in at the end. Hope you enjoy if you make this version!
Two questions: is it the egg white that means the granola needs to be frozen for longer storage? I usually like to make a triple recipe of granola, and that would be a lot of freezer space.
Also – I’m puzzled about the quantity of “9-10 cups” and thought the recipe looked like it would make just over 5 1/2 cups.
The egg white is not the reason you need to freeze the granola; I only suggest freezing it as it will extend its shelf-life. And I know the quantity of 9 to 10 cups sounds strange – the granola is in such large clusters so it takes up a lot more space in the measuring cups. (If you were to break it into tiny pieces, it would be more like 5 1/2 cups. Hope that clarifies!
In regard to the shredded coconut, do you use sweetened or unsweetened?
Hi Jo Ann, You can use either, but I prefer sweetened. 🙂