Learn all the secrets to making perfect large-cluster granola with this easy recipe! Perfectly huge and crunchy granola clusters with lots of almond flavor.
I’m gonna let you in on a little embarrassing, juicy-juicy secret of mine: I am the world’s hugest sucker for clustery-granola.
So obsessed. SO dang-obsessed, you guys…
Sorry was that a lame confession? The only reason that this somewhat of an embarrassment is because of the fact that I have been known to pluck all (yes, ALL) of the granola clusters off the baking sheet before they’re even cool and just eat them all right then and there. No cereal bowl or milk even needed.
I might even just steal the whole baking sheet and tiptoe off to a closet to do my cluster-munching in private.
Yep. Me with my granola clusters = ZE-RO self-control.
Hey, but at least it’s healthy-stuff I’m addicted to! That makes all the difference. Or at least that’s what I tell myself as I’m cluster-crunching….
This granola has been put through pretty much just the ringer of recipe-testing. The granola I was searching for HAD to have my beloved large-clusters. Had to have that perfect delicate almond flavor. And lastly HAD HAD HAD to be idiot proof-ly-easy.
This granola-quest proved to be quite a bit harder than I thought it would….all the many failed batches were so teeny-tiny and non-clustery I pretty much bawled all over the place and I was all set to say goodbye to my cluster-dreams.
Until…..I remembered a tip I read in Cooks Illustrated about making granola. It’s called: Don’t stir the granola.
And you know what? It worked, it worked, it WORKED! All the times I had made granola before, I’d always stirred it a few times while it baked, but it turns out that this is the worst thing you can do if you want large-cluster granola.
Also, no granola-stirring = less work. No babysitting the oven. WIN.
Next on my granola to-do list was the flavors. I really want almonds to be the star of this granola and for those flavors to really shine through. Slivered almonds and almond extract delivered these flavors and were complimented by the old-fashioned rolled oats (always, always use these in granola!) shredded coconut, flaxseeds, chia seeds, and just a hint of cinnamon and vanilla extract to bring all the flavors together.
I’m gonna let you in on a not-so-secret ingredient I depend on for getting the perfect crunch in granola: It’s melted coconut oil. I always use coconut oil in my granola, because it ALWAYS gives granola that perfect texture, plus adds a lot of health benefits! Get your hands on some coconut oil, guys. It’s a pretty magical ingredient.
From there, it’s just maple syrup and coconut sugar for a light sweetness, and an egg white to hold everything together.
Sha-zam! There’s your gorgeous granola all ready for the oven.
Let me say it again just for clarification. Do NOT stir the granola even once while it bakes or afterwards while it’s cooling! Stirring the granola will break it up into tiny pieces and all those gorgeous clusters will be destroyed. Once the granola is done baking, remove it from the oven and let it cool completely. The granola will crisp up the longer it sits and once it’s cooled you will easily be able to break the pieces into gloriously-huge clusters.
And then…you will eat all the clusters by the handful. For real, once you munch on that first cluster, many more will follow.
Possibly all of the clusters will disappear just like that. And then you’ll have to make more. Cryin’ shame.
Oh, and quick tip here: DO NOT forget about the granola mix-ins. My personal favorites include raisins (don’t gag–it’s my fav!) dried cranberries, dried cherries, chocolate chips…YES!
See how perfectly huge, crunchy, and CLUSTER-Y this granola is?! Gosh, I love that word….
Gosh, I love this granola with every ounce of my large-cluster-granola-lovin’ soul. ♥
Have a cluster-munchin’ Monday. Details for the giveaway are below the recipe!
Large-Cluster Almond Granola
Ingredients
- 3 cups old-fashioned rolled oats
- 1 cup slivered almonds
- 1 cup unsweetened shredded coconut
- 2 tablespoons flaxseeds
- 1 tablespoon chia seeds
- 1 teaspoon ground cinnamon
- 1/4 cup coconut sugar or brown sugar
- 1/2 teaspoon salt
- 1/2 cup melted coconut oil
- 1/2 cup maple syrup
- 1 egg white lightly beaten
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- Dried fruit of your choice for mixing in raisins, craisins, ect
Instructions
- Preheat oven to 300F. Line a baking sheet with parchment paper. Set aside.
- In a large bowl, combine oats, almonds, coconut, flaxseeds, chia seeds, cinnamon, sugar, and salt. In a separate bowl, whisk oil, syrup, egg white, and extracts until smooth. Pour over dry mixture and stir until just moistened.
- Evenly spread granola mixture onto prepared baking sheet and pat flat with a spatula. Bake granola at 300F 45-50 minutes or golden and edges start to brown (do NOT stir granola while baking or afterwards) Remove from oven and let granola cool completely, then break granola into clusters and transfer to an airtight container. Stir in dried fruit of your choice.
Notes
Hi. Me, again. Guess what, guys?! I teamed up with a bunch of my best blogging ladies and we’re giving away another $300 Amazon Giftcard to one lucky reader!
Is today your lucky day? I’m thinking yes. 😉 To get your name into the drawing, use the PromoSimple widget below to fill out the mandatory entries. Then you can get more entries into the drawing by filling out the optional prompts. More entries = Better chance of winning!
This giveaway begins February 2 and will end February 9th. Winner will be notified by email.
Good luck!!
Amber @ Dessert Now, Dinner Later! says
Yes please! Large crispy chunks of granola make me giddy!
Sarah says
Ha! Me too. 😀
Bri | Bites of Bri says
I made this today and both my husband and I couldn’t stay away from it. It was outstanding! We don’t like coconut, so I simply omitted it. I’m loving the large clusters!
Sarah says
I’m SO happy to hear that this granola was a smashing success, Bri! Enjoy! 🙂
Sadia says
Hey Sarah,
This looks DELICIOUS!! But I was wondering if there was a way to omit the brown sugar. Would it effect the recipe? Could I substitute with a healthier option?
Sarah says
Hi Sadia! A healthier alternative to the brown sugar would be to use coconut sugar. Or if you can’t find coconut sugar you could also use honey. (it would need to be mixed into the liquid ingredients) Hope this helps!
Tracy says
Sarah,
Does it make a difference if the coconut oil is REFINED or UNFINED?
Tracy
Sarah says
Nope! Either one should work. Let me know how your granola turns out!
Tracy says
Thank you for the quick response. The first couple times I made this it turned out perfect! The last couple times, the edges were crisp and very brown at 45 minutes, so I took out of oven. At that 45 minutes, the middle was more chewy then the first couple batches made. Since the first couple batches to the last couple, I have used a different maple syrup and maybe different coconut oil (refined vs. unrefined). When I used up the last of the coconut oil and tossed the empty jar, I didn’t look to see which I bought-refined or unrefined. Not knowing which I used the first couple times, I wondered if the jar I was using may have been different from what I used previously. I will go back to the expensive maple syrup vs. the cheaper brand from COSTCO next time. This is my FAVORITE granola recipe, so I will figure it out!!!!!
Thanks again.
Jackie says
I’m allergic to coconut. What could I sub for the oil and flakes?
Sarah says
For the oil, you could substitute any other kind of oil, such as vegetable. For the coconut, you can just increase the oats up to 4 cups. Good luck! 🙂
Lindsey says
Made this for the first time a week ago, and it’s been such a hit in our house that I’ve made two batches since! Such an easy recipe and sooo much better than store-bought granola. Thanks so much for sharing your amazing recipe!!
Sarah says
I’m so happy to hear that this granola was a hit in your family, Lindsey! Enjoy it! 🙂
Terry H says
This looks really good, but I was wondering if you could put the chocolate chips in before you bake it, or would they melt, or burn?
Sarah says
You would want to add the chocolate chips after the granola has baked, while it’s still slightly warm so it will melt them.
Terry H says
Thank you
Jess says
So sad – 45 minutes was WAY too long in the oven – burnt granola. Probably should have pulled it out at 30 minutes. 🙁
Maggie says
Hi! I want to make these for my 3yo son and I usualy use dates as sweetener in his food, I blend it to a paste consistency and add to a recipe. I know that sugar would make it all to stick together better but do you think that it would be ok to make this without? I don’t have a lot of experience in making granola so I would like to hear from you! Thanks!
Sarah says
You could easily just leave the sugar out and add 1-2 tablespoons of additional maple syrup to taste, Maggie! Let me know if you have any other questions!
Moms Wheelhouse says
I LOVE this recipe! I prefer large chunks of granola and it stays together great so it can be left in bark size pieces or crumbled on yogurt or eaten on -the-go. I use brown sugar (in place of coconut sugar) and skip the almond extra (not in my pantry) but it is delicious 🙂
Sarah says
Large chunks are the best part of granola! Glad to hear that this one is a hit!! 🙂
Bev says
So was so excited to make this I hurried thru the end and found out after it was in the oven that the dried fruit gets added AFTER it’s been baked. So I gently covered with foil and hope it’s going to be ok. We’ll know in 30 minutes. The taste going in was amazing though!
Danielle says
I make your recipe all the time and I love it. I shipping a big batch to my mother in law in Florida- is there any way to extend the expiration date past a week? Like if I vacuum seal or if she puts it in the fridge? By the time it gets down there she’s only gonna have like two days to eat it before it goes bad
Sarah says
Hi Danielle! I’m so glad to hear that this granola is a favorite! Although I wouldn’t recommend refrigerating this granola, you could definitely vacuum seal it and that would make it last longer.
Marina says
The best granola recipe I’ve come across! Thank you! 🙂
Jean says
I really like this granola and I’ve made it quite a few times. I’m wondering if you have tried honey as a substitute for the maple syrup? Sometimes all I have on hand is honey when the urge strikes to make granola. I don’t want to ruin a batch of granola by making that substitution if it’s something you’ve already tested.
Sarah says
I’ve never tried honey with this particular granola so I am unsure as to what it would do to the overall texture of the granola, however, you are certainly welcome to try it! 🙂
Jean says
I made the granola with honey instead of maple syrup just to see how it would turn out. It browned quicker, so I baked it just 40 minutes. The texture was chewy, not crispy. My preference is definitely maple syrup. Just wanted to let you know in case someone else asks about using honey.
Sarah says
Thank you for letting me know, Jean! I’m sorry you didn’t get the results you were looking for!
Leigh Anne says
I love this granola! Do you have the nutritional information for it?
Thanks in advance for any info.
Yvonne Denton says
This granola recipe is absolutely the most delicious I have ever tasted!!!!, It’s easy and quick to make too which is an added bonus!
I have made it so many times now and it is always great! I have a fan assisted oven so I don’t cook it for as long as the recipe say but it does need to be dried right into the middle (once I didn’t cook it long enough and it was chewy in the middle, totally my own fault)
My granddaughter insists on making it every time she comes to stay and then takes the rest home with her 😂
Sarah says
Oh my goodness, thanks so much for coming back to let me know Yvonne! I’m so happy to hear it’s a hit in your family. 🙂