Maple Almond Granola Clusters

So here’s the thing.  I love munching on granola. Peanut Butter Cup Granola, Nutella GranolaPB&J Granola, the list goes on.  Anyhoo. What I love MOST about eating stuffing my face with the sweet, yet seemingly healthy oaty goodness are the huge CHUNKS.  Those big crunchy clusters that take up an entire spoon?  Ohhhhh yeah.  They’re my fave!

When I’m having my usual bowl of granola, those big chunks are the first to go.  The rest of the tiny granola crumbies just sink to the bottom of my bowl and then I whine…. and then I grab more clusters from the batch and throw them back on top.  And then I’ve eaten all of the big chunks from my granola recipe.  And then I have to make more.  It’s a vicious cycle, I tell ya.

So in order to solve all of my granola woes, I decided to bake up a granola CLUSTER recipe chock full of my beloved big chunks. (that totally sounds just…wrong… but stay with me here.)  By adding in some whole wheat flour + almond flour, I was able to bind the oats together more.  I threw in some slivered almonds for texture and some sticky stuff: maple syrup, brown sugar, + vanilla extract.  And bonus!  They are completely vegan.

I baked the oat mixture as if they were regular granola bars – pressing down in a baking dish rather than spreading on a baking sheet – and broke the bars into clusters as they were finishing in the oven.  50 minutes later the clusters were crispy and made my kitchen smell like a bakery.

These clusters are AMAZING with some almond milk or regular milk.  Or sprinkled on top of vanilla greek yogurt.  Try them in a parfait with sliced strawberries and more slivered almonds. Or just pull a Sally and munch on them plain all day long. Either way, you will LOVE the big chunky clusters.  The BEST part of granola. 🙂

Maple Almond Granola Clusters

For those of you who love the clusters!


  • 3 cups old-fashioned rolled oats
  • 1/2 cup almond flour (I made my own. See below for easy instructions.)
  • 1/4 cup whole wheat flour
  • 1/2 tsp salt
  • 3/4 cup slivered almonds
  • 1/3 vegetable oil (or melted coconut oil)
  • 1/2 cup packed brown sugar (I used dark, but light brown sugar will work too)
  • 1/4 cup maple syrup
  • 1 tsp vanilla extract


Preheat oven to 300F. Line 9x13 baking pan with parchment paper. Set aside.

In large bowl, toss together oats, almond flour, whole wheat flour, slivered almonds and salt. Pour canola oil evenly over the mixture and stir.  Set aside.

Combine maple syrup and dark brown sugar in a medium pot over medium heat. Stir until sugar dissolves. Remove from heat and add vanilla extract.  Pour sugar/maple mixture over oat mixture and stir until everything begins to come together. Break up any lumps and make sure the wet ingredients are evenly coating the dry. The granola will be VERY sticky.

Press into prepared baking pan, flattening the top so it is perfectly even. I used the bottom of a spatula (sprayed with nonstick spray) to flatten down the top.

Bake for 40 minutes, rotating the pan every 10 minutes. Remove from heat and let sit for a couple minutes. Cut into squares and break up into smaller cluster pieces - the granola will be hot so be careful! Throw the clusters back into the baking pan and bake the clusters for 10 more minutes at 300F.

Remove from oven and let the clusters cool completely - make sure they are cooling uncovered because the air will help give them a nice crunch. Enjoy!

Homemade Almond Flour

  1. Pour 1/2 cup almonds into a food processor or blender. Pulse a few times until they are finely ground. Do not let it grind for too long or the nuts will release too much of their oils and get pasty (which is what you would want if you were making almond butter.)
  2. Once the nuts are ground, pass them through a sifter.  Any larger pieces that didn't make it through can be ground up again.

*1/2 cup of almonds = a little more than 1/2 cup almond flour.  Any leftover flour can be eaten - I threw mine into a smoothie!

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© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.


Related Recipes:

While my Peanut Butter & Jelly Granola doesn’t have just as many clusters, it is chock full of huge nuts, dried fruits, and a ton of peanut butter + jelly.  This is by far, my FAVORITE  homemade granola.


With its giant dried apple pieces, crunchy pecans and loads of cinnamon, my Apple Cinnamon Granola is an easy favorite of mine.  I love cinnamon and apples together!


If you like the maple flavor of the clusters from today, you will FLIP for my Maple Pecan Pie Granola.  Seriously…. tastes like pie… and is healthy…and vegan…and has a SUPER short ingredient list.  Love that!

Vegan Maple Pecan Pie Granola


  1. i love the clusters the best too! did you know trader joes makes a granola cereal “just the clusters”? it’s pretty good, but i’m pretty sure homemade is better!

  2. LOVE granola. These look amazing. love the flavors you chose too!

  3. I love big chunky hunks…I love it when it sticks together and you get those big pieces. This looks awesome!

  4. ahh, i totally know what you mean! i’m HUGE (haha no pun intended) with the large chunks. they go first and they’re always the ones i snatch up. the small ones just don’t do it for me…although, i love granola in any and everything, especially greek yogurt and atop some parfaits!! mmm this looks and sounds so good!

    • the clusters are always the first to go when i’m eating granola too Julie! lol I always leave the crumby ones til the end.

  5. Okay, confession time: I have never made homemade granola because I’ve always been so stupidly intimidated by it. I don’t know why either! Just one of those scary things, like using the stair-master at the gym or swimsuit shopping. Gah! But this looks so EASY and I am SUCH a huge fan of the granola chunks and do the same top-off process, too, so this looks perfect for munching on anytime without the teeny little oats that straggle about in the bottom of the bag.

  6. I love the clusters the most too. I really need to try your method.

  7. Oh my, look at those awesome chunks of granola! Mine always come out so crumby but these clusters are exactly what I need in my life!

  8. Hey is it possible to substitute the almond flour for other kinds of flour and maple syrup for honey?

    • I would substitute the 1/2 cup of almond flour for 1/4 cup whole wheat flour. You can always make your own almond flour, which I did. Just grind almonds up in a food processor until they become a loose flour – and then sift it through a sifter to get rid of the larger chunks. And I am sure honey would be a good sub for maple syrup. Hope they turn out well! Thanks Cher.

  9. I love Granola – this looks delicious! Would love you to share this at Breakfast Ideas Monday –

  10. Pingback: Strawberry Ginger Powerhouse Granola | whole food hungry

  11. Pingback: Vegan Maple Almond Granola « Northwest Bakestress

  12. Oh yes please!!! I LOVE those big clusters of granola and they’re obviously the first ones to go into my mouth! Do you think I can susbtitute flaxseed meal or ehole wheat flour for almond meal? And applesauce for Canola oil?

    • Hey Catalina! I love the big clusters as well! Yes, you may sub whole wheat flour for the almond meal and apple sauce for the canola oil.

  13. I made them yesterday and turned out great!!!! Thank you!

  14. Pingback: oatmeal raisin cookie granola.

  15. Catalina,


    Sub: coconut butter (melted with everything else) for canola oil.

    Sub: 1/4 apple butter for 1/4 brown sugar.

    Tastes like a lovely fall day.


  16. I made this with 1/4 cup white whole wheat flour instead of almond flour, honey instead of maple syrup, and reduced the sugar and oil just a smidge. As I was stirring it, it looked dry rather than sticky so I decided just to make regular granola rather than try to make clusters. I just put it all in a sheet pan and stirred it around every 10 minutes for 45-50 min. It was delicious! But next time, I want to make this for real (with the almond flour and maple syrup) and have those deeelicious crunchy clusters!

    • well, that does sound like darn good granola! I’d love to make your version sometime. Let me know how the clusters go if you make them!

  17. I loved this recipe and am sharing it with my readers on my Healthy Eats Friday post. I’ve referenced the link to your recipe and cited it as my inspiration. You have such a great set of recipes and I can’t wait to try them all.


  18. Hi sally!

    I am making this for a friend to send to for her birthday and I was just wondering about how long do you think this would last? I am so excited to make this recipe!

  19. I’ve been trying to find a good granola recipe…this sounds amazing! Thanks much for sharing…all of your recipes are inspiring 🙂

  20. Wow this granola is delicious!
    I usually make your Apple cinnamon granola and i love it but today I wanted to try something different and found this recipe.
    I couldn’t stop eating it! each time i passed the pan with the cooling granalo in it i had to eat a piece ;D Its definitely so much better than storebought!

  21. Hi Sally, I really want to make this recipe but almonds are really expensive in Kenya, is it possible to replace the almond flour with more wheat flour so that the recipe uses 3/4 cups of wheat flour total or will the recipe just fall apart? Oh- could I use another nut for the flour? Like cashew or peanut? Sorry about the endless questioning!

    • Hi Angie! You could use homemade peanut flour instead. I feel using all whole wheat flour would make the clusters tasteless and hard as a rock.

      • Oh my freaking gosh, THESE WERE AMAZING!! I actually used cashew flour and reduced the sugar a bit and they were…heavenly!! Awesome recipe Sally!

  22. that looks really great! And I want to make it, too! But can I also use Honey instead of maple syrup?

  23. Hello. Im not sure if I wanted to use almond flour or not yet.. so if I didnt I saw what others did… would I use 1/4 c wheat flour instead of 1/2 c then? … n then add the other 1/4 c wheat flour like the recipe says for wheat flour. .lol sorry if I’m confusing!

    • I’m not sure – I’ve never personally made these clusters without the almond flour. I don’t recommend leaving it out.

  24. Oh my goodness – these are DELICIOUS! I used coconut oil and the flavor is superb. I highly recommend using if you have any…the coconut flavor while subtle, adds a whole other dimension. Thank you so much for this recipe. Clusters are my favorite, and I will be making batches to pass out as holiday treats!!

  25. Omg, I tried your Vanilla-Almond Granola. Two words. IN LOVE! IT WAS SOOOO GOOD! But, I was trying to look for a vanilla-almond granola cluster recipe and here it is! Ugh! I love your website so much! Trying the blueberry whole wheat pancakes tomorrow! <3

  26. LOVE these!!!!! I love that they do not use any processed sugar and that they are vegan! Delicious granola.

  27. Hi
    Is there a substitute for the wheat flour ? Have to abstain from gluten but would love to make granola clusters !

  28. Sally!!! This is amazing! ! I have made most all of your granola vanilla almond is my top favorite! ! I do have a question….I made this exactly to recipe,  but mine is not sticky….and no clusters lol just crumbly which I will say is still amazing and I am on my second  round in 3 days lol but…where is says let sugar dissolve, do you mean until it is like syrup  again or will it always stay slightly grainy  from the sugar? I have my second batch in the oven now with a tweak. …well see!!thank you for all the joy you share with everyone and your hard work on perfecting your recipes!!xoxo

    • Yes, let the sugar dissolve. The maple syrup and sugar mixture will be thick and syrup-y. Glad you enjoy my granola recipes!

  29. Hi,

    Your granola looks amazingly delicious. Couple of question:
    1. do I need to roast the almonds used for almond flour?
    2. are there any substitutes for wholewheat flour?

    Thank you 🙂

  30. On average, how long do you think the shelf life of the granola would be?

  31. I made this (using coconut sugar) and it was very good, thank you.

  32. I literally adore you! Could you give me the recipe in grams please??? I am Italian and I don’t understand how much a cup is 🙁

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