Honey Nut Granola Clusters (Printable)

Crunchy clusters of oats, nuts, and honey baked to golden perfection for a wholesome start or snack.

# What You’ll Need:

→ Dry Ingredients

01 - 3 cups old-fashioned rolled oats
02 - 1 cup mixed nuts (almonds, pecans, walnuts), roughly chopped
03 - 1/2 cup unsweetened shredded coconut (optional)
04 - 1/3 cup sunflower seeds or pumpkin seeds
05 - 1/2 teaspoon ground cinnamon
06 - 1/4 teaspoon salt

→ Wet Ingredients

07 - 1/2 cup honey
08 - 1/4 cup coconut oil or unsalted butter, melted
09 - 1 teaspoon pure vanilla extract

# Directions:

01 - Preheat the oven to 325°F. Line a large baking sheet with parchment paper.
02 - In a large mixing bowl, combine the oats, mixed nuts, shredded coconut, seeds, cinnamon, and salt.
03 - Gently warm the honey and coconut oil or melted butter in a small saucepan over low heat until fully combined. Remove from heat and stir in the vanilla extract.
04 - Pour the warm wet mixture over the dry ingredients and mix thoroughly to ensure even coating.
05 - Spread the mixture evenly onto the prepared baking sheet, pressing gently to form a compact layer to aid clustering.
06 - Bake for 20 to 25 minutes, rotating the pan halfway through, until the clusters are golden brown and fragrant.
07 - Remove from the oven and allow to cool completely on the baking sheet without stirring. Once cooled, break into clusters.
08 - Store the clusters in an airtight container at room temperature for up to two weeks.

# Expert Tips:

01 -
  • They're genuinely crispy—no soft, sad granola here—and stay crunchy in milk or yogurt for actual minutes.
  • The whole process takes barely 35 minutes, and most of that is just waiting for the oven to work.
  • One batch keeps you fed and happy for over two weeks, making it the kind of recipe that pays dividends.
02 -
  • The pressing step is everything—a loose spread turns into granola crumbs, while a firm, compact layer bakes into proper clusters that stay together and feel more luxurious.
  • Cooling completely without stirring is non-negotiable; I learned this the hard way when impatience turned a perfect batch into crumbly bits.
  • The vanilla extract makes a real difference in depth—don't leave it out or use the imitation stuff.
03 -
  • Rotate the pan halfway through baking to catch any hot spots in your oven—uneven toasting is the only real way this recipe fails.
  • Store in a glass container rather than plastic if you can; it keeps everything crisper because glass doesn't trap moisture like plastic does.
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