This granola clusters recipe creates deliciously crunchy and craggy chunks of granola that can be eaten with milk, yogurt, or straight out of hand. High in protein and fiber, they're a healthy snack, breakfast or even dessert!
Are you a clusters person? You know, the type that picks out the crunchy clusters from bags of granola or boxes of cereal? Uh-huh, me too. This granola clusters recipe has been a staple in my house ever since I wrote my first book, and I hope you'll love it too. No more fighting over the clusters!
Ingredients:
The granola clusters are gluten free, vegan and naturally sweetened, and they're made with pantry staples. You can use any nuts and dried fruit you like!
- Old fashioned rolled oats
- Pecans, walnuts and pumpkin seeds (or any nuts and seeds you like)
- Dried fruit, such as apricots, dates, cranberries, currants and/or cherries
- Unsweetened shredded coconut
- Cinnamon
- Maple syrup or honey (or a mix of both)
- Virgin coconut oil
- Vanilla extract
How to make this granola clusters recipe:
This recipe is made in a food processor, which not only makes the process super simple, but which also breaks down the ingredients to crispy clusters without the need for binders such as eggs or starches.
- In a food processor, blend rolled oats to a coarse flour. This step is key, as the flour will act like a binder, gently hugging all of the ingredients together.
- Add more whole oats, unsweetened coconut, nuts, dried fruit and cinnamon. Pulse to combine.
- Drizzle in maple syrup or honey, melted coconut oil and vanilla and pulse again until everything is evenly incorporated and damp.
- Spread the granola mixture onto a parchment-lined baking sheet and press it into a compact, even rectangle. This is another key step, as it will help the ingredients to stick together.
- Bake the granola, without stirring, until golden. Once cooled, break the granola into clusters.
Serving suggestions
You can eat these clusters over yogurt or with milk for breakfast, or nosh them straight out of hand as a healthy snack or dessert.
Recipe tips:
- If you have a gluten allergy, be sure to by certified gluten-free oats.
- You’ll need a food processor for this granola clusters recipe. I use this 14-cup Cuisinart model, which is a true workhorse in the kitchen.
- The granola gets backed on a parchment-lined baking sheet. These pre-cut parchment paper sheets will change your life. I store mine on top of my fridge.
- Be sure to press the granola into a compact rectangle before baking—it should be about 8x12-inches and ½-inch thick. A silicone spatula works well for pressing the granola.
- Don’t stir the granola while baking! Be sure to let it cool before breaking it up.
- Store the granola in an airtight container, such as one of these pretty glass canisters.
- Check out this Gluten Free Granola and this Toasted Buckwheat and Millet Granola!
*This post contains Amazon and other affiliate links to products I use and love (from which I earn income, at no cost to you). Thank you for supporting From Scratch Fast!
FAQs
Store the granola clusters in an airtight container for up to 2 weeks. They can also be frozen for up to 3 months.
The secret to making granola clump together is to use a food processor to finely chop the ingredients together, and to bake the granola in a compact layer without stirring. This allows the granola to naturally stick together without the need for binders such as eggs or starches.
Granola clusters are a fantastic snack when eaten straight out of hand, but you can also eat them over yogurt or in a bowl with milk.
Related recipes:
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Get the recipe!
Granola Clusters (Gluten Free, Vegan)
Ingredients
- 1 ½ cups old fashioned rolled oats, divided
- 1 cup pecans
- ½ cup walnuts
- ½ cup pumpkin seeds
- ½ cup coarsely chopped dried fruit, such as apricots, dates, cranberries, currants, cherries, etc.
- ½ cup unsweetened shredded coconut
- 1 teaspoon ground cinnamon
- ½ teaspoon kosher salt
- ⅓ cup maple syrup or honey (or a mix of both)
- ¼ cup virgin coconut oil, melted
- 2 teaspoons vanilla extract
Instructions
- Preheat the oven to 300˚F. Line a large baking sheet with parchment paper.
- Put ½ cup of the rolled oats in the food processor, and process to a coarse flour. Add the remaining oats, along with the pecans, walnuts, pumpkin seeds, dried fruit, coconut, cinnamon and salt. Pulse until the nuts are coarsely chopped, about 5-6 pulses.
- In a small bowl, combine the maple syrup or honey, melted coconut oil and vanilla. Pour the syrup mixture over the ingredients in the food processor, and pulse until the mixture comes together and looks damp, about 8 pulses.
- Transfer the granola to the baking sheet. Using a rubber spatula, press it into a ½-inch thick rectangle, about 8x12-inches large. Bake 20 minutes. Rotate the pan 190 degrees and bake until lightly browned along the edges, golden on top, and firm to the touch, about 20-25 minutes longer.
- Cool the granola on the pan. Break it into clusters before serving.
Notes
- If you have a gluten allergy, be sure to by certified gluten-free oats.
- You’ll need a food processor for this recipe. I use this 14-cup Cuisinart model, which is a true workhorse in the kitchen.
- The granola gets backed on a parchment-lined baking sheet. These pre-cut parchment paper sheets will change your life. I store mine on top of my fridge.
- Be sure to press the granola into a compact rectangle before baking—it should be about 8x12-inches and ½-inch thick. A silicone spatula works well for pressing the granola.
- Don’t stir the granola while baking! Be sure to let it cool before breaking it up.
- Store the granola in an airtight container, such as one of these pretty glass canisters.
- Check out this Gluten Free Granola and this Toasted Buckwheat and Millet Granola!
Deborah Washington says
This granola cluster recipe was so yummy! What other oils can we substitute for coconut oil. Do you know the calorie count and other nutrition information?
Nicki Sizemore says
Hi Deborah, I’m so glad you liked the granola!! You can use a neutral vegetable oil (such as grapeseed oil) in place of the coconut oil. Unfortunately I don’t have nutritional information on this recipe. Happy baking!!
Emily J. says
I just made this and it was delicious! I would note, though, that I only baked for 30 minutes TOTAL (I.e. 20 minutes, then rotated and baked 10 minutes more) and my granola was definitely overcooked. I didn't mind because somehow it still tasted good to me, but my husband said it was burned. Next time I'll cut way back on the baking time.
Nicki Sizemore says
Hi Emily, thank you for your comment! All ovens are different, and I'm glad you adjusted the recipe as needed!! Happy baking 🙂
scarlet says
this was sooo goodddd!!! love the crunch and grumble of it!! if anyone is not sure to make it and is reading the comments...do it!!!!
Nicki Sizemore says
This makes me so happy to hear, Scarlet! Thank you!
Jenny Spencer says
This is now my family's FAVORITE granola recipe. We love your other granola recipe too, but this is so, so, SO, SO GOOD!!!
I love the clusters because they are my favorite part in any granola.
Thank you Nicki! You did it, yet again!
Raine 🙂
Nicki Sizemore says
Hi Raine, I'm a cluster person too! I actually love this granola as an afternoon snack. 🙂 Happy baking!
rach says
Of the 15 recipes ive tried, this is the only one that actually creates clusters. The results were awesome. What my fam and I were craving! Thank you!
Nicki Sizemore says
I'm so happy you like the granola! Happy baking!
Rach says
I was drawn to the title. The granola is perfect, it is the only recipe ive used that actually makes clusters. Thank you!
Jennifer says
This is definitely a new favorite! LOVE it!! I substituted almond butter for coconut oil, and it worked perfectly. Still have crunchy clusters!
Nicki Sizemore says
I'm so glad you like the recipe, and thank you for the awesome tip about the almond butter!!
Sarah says
Hi there
I have an intolerance to oats - what would you recommend as a gluten-free substitute to them? Buckwheat groats or rolled rice flakes? Also need it to be nut-free....
Sarah
Nicki Sizemore says
Hi Sarah! Unfortunately the oats are a critical component in this recipe, so they can't easily be swapped out. However, I'd like to direct you to my millet and buckwheat granola, which is oat free!! https://fromscratchfast.com/millet-granola/
Sharon Irven says
Looks yummy. I would leave out nuts due to allergies . Suggestions for subs??
Nicki Sizemore says
Hi Sharon! I would suggest increasing the coconut and dried fruit to 3/4 cup and adding another 1/2 - 1 cup of oats. I haven't tested this recipe without nuts, but I'm confident it will taste great. If you try it, please let me know how it turns out. Happy cooking!
Alex says
This was delicious! We really did get big clusters. I also took mine out at 18 minutes after rotating. Thank you!!
Nicki Sizemore says
Hi Alex, thank you for your comment, and I'm so glad you liked the clusters!!
Carolin says
Hello 🙂
My first visit to this site served me with this recipe, and I just LOVE it! The balance is perfect and it is so easy to make. Thank you very much, this will be my go to granola from here on out. I used sunflower oil instead of the coconut, I chose cranberries and raisins as dried fruit and baked for only 18 minutes after the 180 degrees spin, it woukd have been too dark otherwise. Thank you very much for sharing this. Best regards, Carolin
Nicki Sizemore says
Hi Carolin, and welcome!! I'm so thrilled you like the granola. Thanks for your tips, and I hope to see you back here soon!
KAREN shea says
Yes, all I ever want is the chunks and so this is the most delicious granola ever!
Nicki Sizemore says
Yay!!! I'm so happy you like it, Karen!
daniela says
is there any way I can make this oil-free?
Nicki Sizemore says
Hi Daniela, the oil in this recipe is important for the granola's texture (it makes it crunchy), so I don't recommend omitting it. However, you can swap out the coconut oil for a neutral vegetable oil or olive oil. I hope you enjoy!
Maria says
I have made many different granola recipes, but this one (love the clusters) is my new favorite. Thank you.
Nicki Sizemore says
Hooray! That makes me so happy to hear, Maria!