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
Love this recipe so much!! Making a couple batches for teachers Christmas gifts so trying to keep nut free. Is it better to substitute the almond flour for oat flour, golden wheat flour or all purpose flour? Want to keep the crunchy texture that has been coming out with the almond flour that I’ve been using!
Hi Tiffany, we’re so glad this is a favorite for you! You can swap almond flour for oat flour, and leave out the sliced almonds. We find this version isn’t quite as crunchy, but it does work.
I have tried other granola recipes from you site and all came out perfect. Not sure what went wrong with this one. Followed the recipe to a T. Added less than a half a cup of additional mix-ins (pumpkin seeds and raisins). Bake for the allotted 40 minutes – turning each 10 minutes. Let it cool for 10 minutes. When I started to cut it into squares it was fine around the edges but the center just fell apart into regular granola – no chucks. Put it back on the sheet pan and cooked for 10 more minutes. Ended up with part small chunks but mostly just loose pieces. And it is not crispy – sort of soft and chewy. Tastes fine but was really looking for a super crispy chunky granola.