Maple Almond Granola Clusters

maple almond granola clusters in green bowl

maple almond granola clusters on pink checkered linen

I love homemade granola. Peanut Butter Cup Granola, Nutella GranolaPB&J Granola, the list goes on. What I love MOST about granola are the huge CHUNKS. Those big crunchy clusters that take up an entire spoon? The best!

I decided to bake a granola CLUSTER recipe chock full of my beloved big chunks. By adding in some whole wheat flour + almond flour, I was able to bind the oats together a little 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.

maple almond granola clusters

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maple almond granola clusters in green bowl

Maple Almond Granola Clusters

  • Author: Sally
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour, 45 minutes
  • Yield: 5 cups
  • Category: Snacks
  • Method: Baking
  • Cuisine: American


Hearty, healthy, and wholesome maple almond granola clusters!


  • 3 cups old-fashioned rolled oats
  • 1/2 cup almond flour*
  • 1/4 cup whole wheat flour (spoon & leveled)
  • 1/2 teaspoon salt
  • 3/4 cup slivered almonds
  • 1/3 vegetable oil or melted coconut oil
  • 1/2 cup packed light or dark brown sugar
  • 1/4 cup pure maple syrup
  • 1 teaspoon pure vanilla extract

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. Preheat oven to 300°F (149°C). Line 9×13 baking pan with parchment paper. Set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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 300°F (149°C).
  6. 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!


  1. Almond Flour: See above for how to make homemade almond flour. 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!

Keywords: maple almond granola clusters


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

    1. LOVE it Catalina!! I <3 these granola bites.. I should make them again soon!

  2. 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!

    1. Hi Christina! The clusters would taste fresh for about 1 week. So nice of you to send!

  3. 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!

  4. 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!

    1. 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.

      1. 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!

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

    1. That would be fine, Ayse. Enjoy!

  6. 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!!

  7. 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

  8. YummyVeggie says:

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

  9. 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

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

  10. 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 🙂

    1. You can roast the almonds if you’d like. You can use regular all-purpose flour or even oat flour.

  11. Roana Crystal says:

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

    1. Around 2-3 weeks. It freezes wonderfully too- up to 2-3 months.

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

  13. Hi! This looks amazing and I really wanted to have the clusters, but mine wasn’t nearly sticky enough…what do you suggest I do?

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Kay, Did you make any ingredient substitutions? You can add a bit more maple syrup if it’s not sticky enough – and be sure you are really pressing it into the pan to bake!

  14. Brian Burke says:

    Hi Sally, would it be possible to add weight measurements to all the recipes? I prefer to use the scale to be as exact as possible and I use conversion charts for now but it would be awesome if there were gram measurements on here.

    Thanks for all your recipes, we make so many of them and they are amazing! I hope you’re making good money from the ads on here

    1. Trina @ Sally's Baking Addiction says:

      Hi Brian! Almost all of our recipes include weight measurements, but some of our oldest recipes (like this one) do not have them. We’re so glad you’re enjoying making our recipes. Happy baking!

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