Homemade Granola Clusters
These homemade granola clusters are healthy, crunchy and delicious! They're chunky, easy to make, and taste so much better than store-bought!
Servings 5 cups, approximately
Equipment
- mixing bowls
- a 10x15 inch (25 X 38 cm) jelly roll pan or baking sheet of similar size
- silicone spatula
- parchment paper
Ingredients
- 3 cups (255g) old-fashioned rolled oats
- 2 cups (250g) chopped almonds
- ¼ cup (30g) sunflower seeds
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ¼ cup (60ml) olive oil
- ½ cup (125ml) honey
- 1 teaspoon vanilla
Instructions
- Preheat the oven to 325°F / 165°C.
- Line the pan with parchment paper. Set it aside.
- In a large mixing bowl, stir together the oats, cinnamon, nuts, seeds, and salt. Set aside.
- In another bowl, whisk together the honey, vanilla and oil.
- Pour the honey mixture over the dry ingredients and stir until everything is well combined. Make sure to coat everything well with the wet ingredients.
- Spread the granola mixture into the prepared pan, from corner to corner. Use a spatula to press down on the mixture and flatten it into a slab that's an even layer. This will help it stick together. If you don't want clusters, just stir the granola (without pressing down) every 10-15 minutes while baking.
- Bake for 20 minutes and rotate the pan so that it will bake evenly all around. Bake for 10-15 minutes more, until it's golden brown. (The edges will brown first.)
- Keep an eye on it while it's baking as it can burn very quickly!
- Transfer the pan to a wire rack to cool completely. The granola will harden and dry as it cools.
- When it has completely cooled, use your hands to break the granola into clusters.
- Store in an airtight container at room temperature for up to about 2-3 weeks.
- Enjoy!
Notes
Ovens vary
Keep an eagle eye on while it's baking as it can burn quickly. You'll notice that the corners tend to brown first.
Storage
Don't store the granola in the fridge or it will get soft.
Freezing Tips
This granola freezes really well. Just store it in a sealed freezer bag or freezer-safe container. You can keep it in the freezer for about 2 months. To thaw, just leave it sit at room temperature for a couple of hours or in the fridge overnight.
Picture Tutorial & Tips
I have a detailed picture tutorial in my post to help you out with each step of the recipe as well as lots of tips to ensure success.
Baking Measurements
I have used weight measurements for all the recipes on this website. Even though I have also included American volume measurements for convenience, I highly recommend using a digital kitchen scale to weigh all ingredients for the most accurate measurements. Digital kitchen scales are more precise than cups, which is so important in baking, and they give the most accurate, consistent results. Happy baking!
Recipe adapted from America's Test Kitchen.
©Pastry Wishes
