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.
Can olive oil be used instead of the vegetable oil? I looking for a healthier oil. I haven’t tried this recipe, but it looks delicious!
Hi Sally, I worry the flavor of olive oil would be too strong but, if you don’t mind, it will work.
If you like coconut; try coconut oil..healthy and delicious!
This granola is delicious, thank you. I made several tweaks, no pecans or walnuts, or honey. I added pine nuts, half unsweetened coconut, agave syrup and dried Montmorency cherries. YUMMY! Thank you so much, I’ve finally found a keeper.
can maple syrup be substituted for honey?
Hi Lexa, Not sure it will be quite as sticky, so you might not get as many clumps — but other than that, it should work 🙂
How much protein is in this granola recipe?
Hi Lisa, Just added the nutritional info underneath the recipe. Hope that helps!
When I add 1/2 cup of this soy protein (non-GMO, non-sweetened, non-flavored), the amount of protein per serving goes from 8 to a little over 12 grams.
https://mikegrubic.myshaklee.com/us/en/shop/healthyfoundations/protein/product-_p_instant-proteinsupsup-soy-mixp
FYI. I initially used bulk-store dates. 17 of them weighed 90 grams. I now found the ones mentioned in the recipe. 17 of them weighed 313 grams. Makes a big difference in taste and consistency.
First time making granola. I added a little unflavored unsweetened non-GMO soy protein powder and replaced some of the honey with maply syrup and Agave.
But what concerns me is before I altered the recipe, my recipe software on the computer said that a 3/4 cup serving was almost 500 calories. Is this normal for granola and should not be a concern given that much is coming from fruit, nuts, and seeds?
Yes, granola is very high in calories b/c of the nuts. As for worrying about it, I would say it depends on your individual health goals. Some people are on calorie restricted diets, while others simply watch the quality of the calories. Hope that helps 🙂
Hi – can I replace some of the nuts with more oats to cut down on the calorie content? If so, what ratio would work?
You can swap out the nuts for oats or any other dry ingredients (like seeds or dried fruits) as long as you keep the ratios the same. Enjoy!
The best granola ever. As suggested in the procedure, I altered the nut ratio between almond, hazelnuts, walnuts, pecan nuts and Brazilian nuts and slightly adjusted the wheat germ and coconut flakes. I am not keen on dry fruit so I omit them when I make it – I sometimes though I add some fresh strawberries when enjoying a bowl of this granola.
The recipe is fantastic: It is fast and easy, and the taste is unbeatable in comparison to granola/cereals from supermarkets. I love it and so does my family (especially my mum – she eats it almost across the day when I make it). It is nowadays my breakfast when I would like cereals in the morning.
This is an excellent granola – no more buying it ready made in the stores, this is way better, and I had all the ingredients in my pantry already! Packed with quality ingredients, no fillers. I also added a few tablespoons of flax seed, some hemp hearts, and 2 teaspoons of vanilla. If you are using a dark colored honey, it browns the granola quickly in the oven so you will want to watch your baking time. This recipe doesn’t make a very sweet granola so you may want to add more sweetener to your taste.
Outstanding! My whole family loved it. Thanks, Jenn!
This is a really good granola recipe. I had never made granola before- I thought it was hard to do. Boy, was I wrong! I used walnut oil (because I had some open) instead of vegetable oil, and subbed maple syrup for the honey. I didn’t have any wheat germ. The result was marvelous. I didn’t wait for it to cool all the way before I had to have a bowl. YUM!!
Overall a delicious recipe and next time I make it I will follow the instructions more carefully…. I cut the oil and honey down to 1/4 cup each and accidentally mixed in the dried fruit before baking. It was still delicious, but it did not form “clusters” and the burned flavor of the dried fruit overpowered the delicate taste of the granola. In short, I would recommend following the instructions more carefully.