The big crunchy clusters are easily the best bites of granola, so why not bake a batch of only clusters?! This recipe for homemade granola clusters produces a wholesome, delicious anytime snack that’s easy to make and easier to eat. Bake the maple almond granola mixture in a 9×13-inch baking pan, before breaking up into pieces and returning to the oven. (That’s the cluster trick!) You need just 8 ingredients for this naturally vegan, dairy-free, egg-free recipe.
I originally published this recipe in 2012 and have since added new photos and a few more success tips. I have also made a few small changes to the recipe, which are reflected in the printable recipe below.
Anyone who enjoys snacking on granola can probably relate… have you ever fished around in the container or package to pick out the giant clusters? Just me?
Because aren’t those big crunchy clusters (that practically take up an entire spoon) the best?! You can now find granola clusters in some stores, but it’s easy to make them at home with a handful of simple, wholesome ingredients. I’m talking about a batch of JUST clusters. Bring on the crunch.
This was actually one of the first recipes I shared on this website! And it’s still a consistent favorite in my house. Over the years, I’ve found you really don’t need the whole wheat flour. Instead, use just almond flour to help bind the oats and create those large clusters. By removing the whole wheat flour and if using certified gluten-free oats, this recipe is gluten free. Sliced almonds add flavor and texture, and you’ll love the flavors from maple syrup, brown sugar, and vanilla. (Honestly, like a crunchy granola version of maple brown sugar cookies.)
One reader, Emily, commented: “Help, I can’t stop eating these clusters! Everyone loves them! This super simple recipe is delicious. I love the adaptability and flexibility for add-ins. I added coconut flakes yesterday. Now I’m back to making another batch today! ★★★★★“
Summary of Homemade Granola Clusters:
- Made with minimal ingredients, no need for anything else
- Easy recipe, great for beginner or young bakers
- Wholesome treat made with oats, almonds, and maple syrup
- A little salty and sweet, wonderful maple flavor
- Energy-packed snack you’ll feel good about eating
- Vegan, egg-free, and gluten free if using certified GF oats
- Make the clusters as large or small as you like—you’re in control here!
- So much satisfying texture and crunch in every bite
8 Ingredients & Why Each Is Crucial
- Oats: Whole rolled (old-fashioned) oats are the nutritious heart of these granola clusters. I don’t recommend quick or instant oats here—you need whole. I recommend the same for all my granola recipes, including peanut butter granola. Whole rolled oats are also imperative in many of my oatmeal-based cookies, like oatmeal raisin cookies and flourless peanut butter oatmeal cookies.
- Almond Flour: Almond flour is a pretty common ingredient these days, and most grocery stores carry it. You need this ingredient in order for the granola to clump. If you have any left over, challenge yourself with a batch of French macarons. And if you can’t find almond flour in the store, you can make it at home. See recipe Notes.
- Salt: A little salt brings out all the other flavors, making these the tastiest granola clusters.
- Sliced/Slivered Almonds: Nuts add texture, and you can certainly leave them out if desired. If you only have whole almonds, give them a rough chop. I recommend using unsalted.
- Coconut Oil: Do not leave this out! The fat keeps granola from turning into a mushy mess and adds crunch and richness to every cluster. You can substitute butter if needed, but not a liquid oil. You need a fat that is solid at room temperature.
- Brown Sugar: The brown sugar adds sweetness, but is also needed to thicken the sticky “sauce” that gets poured over the dry ingredients. You can substitute coconut sugar, if desired.
- Maple Syrup: Pure maple syrup gives these clusters the most delicious flavor, and it’s an unrefined sweetener. It also helps the granola stick together, cluster-style.
- Vanilla Extract: Another flavor enhancer!
FAQ: Can I Make This Without Brown Sugar?
We’re sweetening these granola clusters with maple syrup and brown sugar, and I don’t recommend using only maple syrup. You really need a dry sugar to help thicken the sauce poured over the dry ingredients. If you’d prefer to use an unrefined sugar, try using coconut sugar instead of brown sugar.
Bake the Mixture in a Baking Dish (That’s the Trick!)
Melt the coconut oil, brown sugar, and maple syrup together on the stove before pouring over and mixing into your dry ingredients. Press the mixture into a lined 9×13-inch baking dish, as if you were making granola bars. That’s the real trick here:
Rotate the pan every 10 minutes. When the granola “slab” has baked for about 40 minutes, remove the baking pan and let cool for 5–10 minutes, but keep the oven on. Carefully—it’s hot!—lift out the slightly cooled slab of granola (just pick up the whole thing by the edges of the parchment paper) and cut into squares, then break apart into pieces. Those are your clusters!
Return the clusters back to the pan, or spread on a lined baking sheet this time, and give them another 10 minutes in the oven to achieve crispy, crunchy clusters.
They’ll continue crisping up as they cool, so make sure to cool completely at room temperature before transferring the clusters to an airtight container (or your mouth).
You can enjoy these maple almond granola clusters with a spoon as you would any granola cereal, in a bowl with regular/nondairy milk or yogurt, but they also make such a great on-the-go snack. Toss some in a take-along container, add them to your favorite trail mix, or sprinkle them on top of oatmeal or ice cream.
FAQ: Can I Include Some Add-ins?
If you want to add some extra goodies to your maple almond granola clusters—such as pumpkin seeds (pepitas) or sunflower seeds, raisins, coconut flakes, dried cranberries—you can, but keep the total amount of add-ins to about 1 and 1/4 cups, including the sliced almonds in the recipe. So use 3/4 cup sliced almonds and 1/2 cup of any other add-in. Too many add-ins = clusters will fall apart and you’ll just have regular granola. Not a bad thing, just not clusters!
Other Healthier Baking Recipes
- Morning Glory Muffins
- Baked Oatmeal
- Healthy Apple Muffins
- Banana Chocolate Chip Breakfast Cookies
- Greek Yogurt Lemon Bars
For even more inspiration, here are 30+ healthy breakfast ideas.
Print
Maple Almond Granola Clusters
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour, 45 minutes
- Yield: 5.5 cups
- Category: Snacks
- Method: Baking
- Cuisine: American
Description
Try a batch of *just* granola clusters! Bake the mixture in a 9×13-inch baking pan, before breaking up into pieces and returning to the oven. (That’s the cluster trick!) You need just 8 ingredients for this naturally vegan and egg-free recipe. Use certified gluten-free oats to ensure this recipe is gluten free.
Ingredients
- 3 cups (255g) old-fashioned whole rolled oats
- 3/4 cup (75g) almond flour or almond meal
- 1/2 teaspoon salt
- 3/4 cup (95g) sliced, slivered, or chopped almonds (I recommend unsalted)
- 1/3 cup (70g) coconut oil
- 1/3 cup (67g) packed light or dark brown sugar
- 1/3 cup (80ml) pure maple syrup
- 1 teaspoon pure vanilla extract
Instructions
- Preheat oven to 300°F (149°C). Line a 9×13-inch baking pan with parchment paper. Set aside.
- Mix the oats, almond flour, salt, and almonds together in a large bowl. Set aside.
- Combine coconut oil, brown sugar, and maple syrup in a medium saucepan over medium heat. Whisk until sugar dissolves. It’s ok if there’s a layer of oil on top. Remove from heat, whisk in the vanilla, and pour over oat mixture. Stir until everything begins to come together. The mixture will be sticky.
- Pour into prepared baking pan and, using a spatula, press mixture tightly into an even layer in the pan.
- Bake for 40 minutes, rotating the pan every 10 minutes to ensure the granola “slab” bakes evenly. Remove the baking pan, but do not turn off the oven. Let the granola slab cool in the pan for 5–10 minutes. (The cooling is crucial!) Lift the granola out of the pan using the parchment overhang on the sides. Cut into squares, and then break up into smaller cluster pieces—be careful, the granola is hot! Place the clusters back into the baking pan, with or without parchment, or spread onto a lined or unlined baking sheet, and bake the clusters for 10 more minutes.
- Remove clusters from the oven and cool completely. Clusters become crunchier the longer they cool.
- Cover and store the cooled clusters at room temperature for up to 1 week, or freeze for up to 3 months. Thaw at room temperature.
Notes
- Special Tools (affiliate links): 9×13-inch Baking Pan | Baking Sheet | Parchment Paper | Glass Mixing Bowls | Whisk | Silicone Spatula
- Almond Flour: You can use almond flour or almond meal in this recipe. Almond flour is finely ground blanched almonds. You could also use almond meal, which is coarser. You can purchase almond flour in most grocery stores, and I really like Bob’s Red Mill brand. You can also make it at home, and here’s how: Pulse about 3/4 cup of whole almonds (blanched or not) a few times in a food processor until the almonds are finely ground. Do not let it grind for too long or the nuts will release too much of their oil and turn into homemade almond butter.
- Nut-Free: You can swap almond flour for oat flour, and leave out the sliced almonds. I find this version isn’t quite as crunchy, but it does work.
- Oats: Whole rolled (old-fashioned) oats are the nutritious heart of these granola clusters. I don’t recommend quick or instant oats here—you need whole.
- Coconut Oil: Do not leave this out! The fat keeps granola from turning into a mushy mess and adds crunch and richness to every cluster. You can use butter instead if needed, but don’t substitute a liquid oil—you need a fat that’s solid at room temperature.
- Brown Sugar: The brown sugar adds sweetness, but is also needed to thicken the sticky “sauce” that gets poured over the dry ingredients. You can substitute coconut sugar, if desired.
- Add-Ins: If you want to add some extra goodies to your maple almond granola clusters—such as pumpkin seeds (pepitas) or sunflower seeds, raisins, coconut flakes, dried cranberries—you can, but keep the total amount of add-ins to about 1 and 1/4 cups, including the sliced almonds in the recipe. So use 3/4 cup sliced almonds and 1/2 cup of any other add-in. Keep in mind the clusters may fall apart more depending on the add-ins you use.
Nutrition
- Serving Size: 1/2 cup
- Calories: 306
- Sugar: 12.3 g
- Sodium: 107 mg
- Fat: 12.8 g
- Carbohydrates: 33 g
- Fiber: 4.1 g
- Protein: 6.3 g
Reader Comments and Reviews
Wow, this is my family and I’s new favorite granola! It’s full of crunchy clusters and has a great flavor that beats the store bought kind. This will definitely be my go-to.
This recipe is perfect to match with yogurt. It is healthy but yet sweet and flavorful. It is perfect to eat for breakfast,lunch, or even dinner!! Thank you Sally for a another delicious recipe!
I love this recipe! I’m gluten free and dairy free so I used gf oats. I didn’t have coconut oil and don’t use butter so I used canola oil. I didn’t have sliced almonds so I used whole raw cashews.
After baking and breaking the pieces up I added 1/2 cup raisins.
It turned out great! The cashews baked perfectly and there were lots of clusters.
Hello Sally and Staff
Your granola clusters are one of my favorite snacks. It is so delicious.
I want to make a batch for my kids who are away at college. Does it freeze well? Thank you.
Hi Betsy, absolutely! You can freeze the granola clusters for up to 3 months. Thaw at room temperature.
This was amazing! When I make a batch, it seems to disappear overnight because we can’t stop eating it. I made one slight adjustment…I added 1 teaspoon of cinnamon. Perfect recipe!
Loved this recipe but made some substitutions. I’m allergic to coconut and hate the taste of coconut oil so I substituted canola oil. I know you said it shouldn’t work but the recipe turned out perfect. I also swapped out a few tablespoons of flax meal for some of the almond flour and substituted pecans for almonds. Will definitely make this again!
A neighbor made this as a gift for Christmas and we loved it! When my husband asked me to get granola at the store, I decided to get the recipe instead. I said, “I love Sallly’s Baking Addiction!” when she sent me the link. This was super easy and just as delicious as I remembered. It will become a classic in our household.
This is such a clean, straightforward granola recipe. Finally I have found the perfect granola! You can break it up to whatever size you want. It has such an authentic oatmeal flavor. A lot of time the granola I buy in the grocery stores from organic to generic brands all make me feel nauseous afterwards. They are so heavy and gross. This is just amazing! And if you want add-ins you can do what you want, but for me just the way it is perfection itself.
I wanted to LOVE this, my first time using coconut oil and I do NOT like the after taste. What other oils can be used?
Hi Pamela, use refined coconut oil if you do not want to detect the taste. You can use butter instead if needed, but don’t substitute a liquid oil—you need a fat that’s solid at room temperature.
Thanks. I gifted to my neighbors who love it.
Thanks for a wonderful recipe. I have tried many before but this one is the best for really clustery clusters.
It was a bit overly sweet for me. Is it possible to reduce the sugar ?
Hi Ruby! So glad you enjoyed this recipe. You can certainly try reducing the sugar, but the resulting texture will be different than intended.
These are so good! I didn’t have all the ingredients in my house, so I made some swaps. They still turned out fantastic, which is extra impressive in my opinion. I used oat flour in place of almond flour and swapped the chopped almonds for coconut flakes. I used coconut sugar in place of brown sugar and ended up doing half maple syrup and half honey because I ran out. Lastly, since I realize I was vibing with the coconut theme, I added in a dash of coconut extract with the vanilla. The coconut flavor was so fun and perfect for spring! I absolutely loved the concept of the clusters – bigger, crunchier, and easily snackable 🙂 Definitely adding to the recipe collection.
Love this! However, I cheated and used the convection oven and only rotated the sheet once. Came out perfect!
I didn’t have all the ingredients on hand but was itching to make so I used butter, all-purpose flour, pecans & honey. Turned out fantastic! Awesome crunchy goodness!
can i add a little almond extract?
Hi Lily, absolutely! You could add a bit of almond extract in addition to the vanilla extract.
Absolutely loved this! My children would like to make these into a bar as a snack. Would I be able to cut it up into squares or would it fall apart? Perhaps adding more maple syrup to combine it? However I don’t want to add too much sweetness.
Hi Lola, after cutting them into squares in step 5, you could skip breaking into the smaller clusters and try baking them as squares. We’d try it as is before adding more maple syrup. Let us know if you give it a go!
I make this recipe every Sunday! So simple and delicious. Plus it’s so much more affordable than paying $10 for a small bag of mediocre granola at the grocery store. Thank you for sharing this fabulous recipe!
This was perfect. I added dried cranberries and coconut.
This is my favorite granola recipe! We make it regularly to always have it on hand. I like to add 1/3-1/2 cup ground flax seed and I often switch up the nuts based on what I have on hand.
I have been looking at this for months, but haven’t made it, as I’m not a maple syrup fan. Could I substitute burnt sugar syrup? I’m looking for ways to use it, as I love it, but was concerned about it being too bold a flavor.
Hi CAtherine, I fear that baking the granola mixture with the burnt sugar syrup will make it deeply bitter with an off putting flavor. Instead of maple, try using honey.
Maple syrup is not affordable in South Africa, so I used honey. It turned out great! All thanks to Catherine’s comment and your answer 🙂
The only other substitution I made was pecan flour instead of almond flour. I can’t wait to make it again, with some extra add-ins! Thank you for another great recipe
Can I use just regular AP flour?
Hi Sally I love your recipes. What size pan should I use if I want to double this recipe? Please don’t tell me to make this recipe twice. We love it and I make it every week. It would take too much time to make 2 recipes of this every week. Thank-you
Hi Missy, you can double all the ingredients and bake in two 9×13 pans at the same time, on two different oven racks. They might take slightly longer to bake if doing two at once.
I love this granola! Made just as the recipe said but added a couple of tablespoons of a chia/flaxseed/hemp mix. The clusters are fantastic and the taste is the right balance of sweet and salty.
I’ve tried many recipes for granola with crunchy clusters and this one finally did trick. Makes perfect little crunchy clusters. Thanks
Absolutely love this! In a twist, we added imitation banana extract for a batch with freeze dried apples. For another coconut flakes, pineapple and rum extract (piña colada anyone?) This is an excellent starting point. Thank you!
Great taste and easy to make! I made 8 batches and gave as holiday gifts in tins. Everyone loved it. I added pumpkin seeds, otherwise used recipe as written.