Honey Nut Granola Clusters (Printable Version)

Crunchy clusters of oats, nuts, and honey baked golden for a wholesome and delicious bite.

# Ingredient List:

→ Dry Ingredients

01 - 3 cups old-fashioned rolled oats
02 - 1 cup mixed nuts (almonds, pecans, walnuts), roughly chopped
03 - 1/2 cup unsweetened shredded coconut (optional)
04 - 1/3 cup sunflower seeds or pumpkin seeds
05 - 1/2 teaspoon ground cinnamon
06 - 1/4 teaspoon salt

→ Wet Ingredients

07 - 1/2 cup honey
08 - 1/4 cup coconut oil or unsalted butter, melted
09 - 1 teaspoon pure vanilla extract

# Step-by-Step Instructions:

01 - Preheat oven to 325°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, mix oats, nuts, shredded coconut, seeds, cinnamon, and salt until evenly distributed.
03 - In a small saucepan over low heat, gently warm honey and coconut oil or butter until melted and combined. Remove from heat and stir in vanilla extract.
04 - Pour the warm wet mixture over the dry ingredients and mix thoroughly until all components are evenly coated.
05 - Spread the mixture on the prepared baking sheet, pressing down gently to create a compact, even layer to encourage cluster formation.
06 - Bake for 20 to 25 minutes, rotating the pan halfway through, until the granola turns golden and fragrant.
07 - Remove from the oven and allow to cool completely without stirring. Once cooled, break into clusters as desired.
08 - Store clusters in an airtight container at room temperature for up to two weeks.

# Expert Advice:

01 -
  • They're ready in under an hour and taste infinitely better than anything boxed.
  • One batch lasts all week, which means fewer mornings fumbling for breakfast.
  • The honey caramelizes just enough to make them ridiculously addictive without feeling heavy.
02 -
  • If you stir it while it's hot, you'll end up with granola dust instead of clusters, so patience here actually changes everything.
  • Rotating the pan halfway through baking prevents burnt edges and raw centers, which I learned by trial and not much error.
  • Honey burns faster than you think, so 325°F instead of a higher temperature keeps them golden instead of dark.
03 -
  • Line your baking sheet with parchment paper before you even mix the ingredients—cleanup is effortless and nothing sticks.
  • Let the honey and oil cool just slightly before pouring—cold oats won't coat as evenly, but boiling hot will actually start cooking the honey unevenly.
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