Large Cluster Granola
Don’t you just love snacking on cluster granola? Don’t you hate paying those astronomical prices? I know I answer “yes” to both of those questions.
Since discovering I can make granola at home I can’t seem to keep it stocked at my house. Everyone loves it and it’s so much better than store-bought. Plus you can pick and choose what you add to the mix! It’s a win-win.
What You’ll Need
I chose to add dried cranberries and pepitas (pumpkin seeds). You can choose different dried fruit and/or nuts.
- Rolled oats – You will need old-fashioned oats, not quick oats. Check the label if you want this granola to be gluten-free.
- Dried cranberries and pepitas – Choose any nuts and dried fruit you like.
- Honey and brown sugar – This is for the sweetness and to help the clusters stick together.
- Vegetable oil, vanilla extract, and egg white – The egg white is the key to granola clusters.
- Ground cinnamon and salt – Add that classic granola flavor.
Tips
- After spreading the granola out on the baking sheet press it down with a spatula.
- We use a 15x10x1 jelly roll pan. It’s the perfect size for this recipe.
- Avoid stirring the granola while it is baking, we want to keep it in one firm layer.
- Let it cool completely before breaking into clusters. It needs to be firm and set.
Variations
You can switch up the flavors in this granola recipe!
- Add coconut flakes or shredded coconut.
- Almonds, sunflower seeds, chopped pecans, walnuts, pistachios, or peanuts.
- Add in some chocolate chips.
- Swap the honey for maple syrup.
- Dried raisins or dried berries.
- Add extra spices like nutmeg, cardamom, or ground ginger.
- I have never tested this recipe using coconut oil but you could certainly give it a try.
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How to Make Granola Clusters
Preheat the oven to 325 degrees and prepare a large baking sheet with parchment paper or grease the pan. (One with a raised edge)
In a large bowl combine oats, nuts, salt, and cinnamon. In another bowl whisk together honey, brown sugar, oil, and vanilla.
Pour the wet mixture over the oats mixture and stir to coat well.
Beat the egg white in a separate bowl and pour over the mixture. Mix to coat evenly with the egg white.
Spread the mixture onto the baking sheet in an even layer and bake for 20 minutes or until the granola is uniformly golden and no longer moist. Watch closely!
Allow to cool completely (the granola will crisp a little more as it cools.)
Once cooled to room temperature break into large chunks (big clusters) and store granola in an airtight container for 1-2 weeks. (ours never lasts that long)
We love this recipe and make it constantly.
FAQ
The granola must cool to room temperature before storing. This helps stop any condensation from forming.
Store at room temperature in an air-tight container or resealable bag for up to 2 weeks.
Yes. Once cooled completely freeze in an air-tight container or freezer bag for up to 3 months.
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More Delicious Recipes
Large Cluster Granola Recipe
Ingredients
- 3 cups Rolled Oats (Old Fashioned not Quick)
- 1/2 cup Pepitas
- 1/2 cup Dried Cranberries
- 1/4 teaspoon Salt
- 1 1/2 teaspoons Cinnamon
- 1/2 cup Honey
- 1/4 cup Brown Sugar
- 1/3 cup Oil (vegetable or canola)
- 2 teaspoons Vanilla extract
- 1 Egg white, beaten until slightly foamy
Instructions
- Preheat oven to 325 degrees and prepare a large baking sheet with parchment paper or grease the pan. (One with a raised edge)
- In a large bowl combine oats, nuts, salt, and cinnamon. In another bowl whisk together honey, brown sugar, oil, and vanilla.
- Pour the wet mixture over the oats mixture and stir to coat well. Beat the egg white in a separate bowl and pour over the mixture. Mix to coat evenly with the egg white.
- Spread the mixture onto the baking sheet in an even layer and bake 20-30 minutes until the granola is uniformly golden and no longer moist.
- Start watching it closely at about 15 minutes, you don’t want to let it get too brown or burn.
- Allow to cool completely (the granola will crisp a little more as it cools.)
- Once cooled break into large chunks and store granola in an airtight container for 1-2 weeks. (ours never lasts that long)
I just made granola not that long ago but, I’d love to try your recipe. Pinned & shared. Thanks for joining the Inspiration Spotlight party.
This looks yummy! I make my own granola too with a very similar recipe, but it does not clump like that. I break mine up right away (because I didn’t want it sticking to the pan) but I am going to try it this way the next time we run out.
Thanks, Charlotte! I hope you enjoy it!
I make granola similar to this, but I break it up shortly after it comes out of the oven. I bet if I let it cool more, I could make chunks big enough to substitute for the expensive granola bars my daughter likes.
Cristi, I bet it would work. Thanks for stopping by!
We have a hard time with granola because we’re a gluten free household. And certified GF is even *more* expensive. I have gluten free oats — I may have to give this a try.
I hope you enjoy it Meg. Thanks for stopping by!
Do you think you could add peanut butter to this? Sometimes I like a little peanut butter in my store bought bars. Do you think you could cut them into a bar when they first come out of the oven, if you decide you don’t just want large chunks? Either way, I’m making this recipe!
All I can say is give it a try. I’ve never added peanut butter because we like it crunchy.