Are you a clusters person? You know, the gal/guy who picks out the crunchy clusters from bags of granola or boxes of cereal? If your hand is raised like mine, then this granola clusters recipe is for you!
I apologize to James and anybody else who has gone to pour a bowl of granola at our house, only to find a rabble of crumbly oats and broken nuts. I’m a clusters picker. There, I admit it. They’re one of my favorite snacks, and I’ve been caught red-handed more than once huddled inside the door to our pantry with a jar of granola, pilfering the oaty chunks. When I realized that the habit was getting out of hand, I decided to develop a granola recipe that was all about the clusters. Cue the orchestra people, because now you can have allllllllll the clusters.
How do you make Granola Clusters?
I originally created this recipe while writing my first book, The Food Processor Family Cookbook. I decided to experiment with making granola in the food processor and discovered that not only does the food processor make the process super simple, but better yet, it creates beautiful, crispy chunks without the need for additional binders such as egg whites or starches!
First, you grind up some rolled oats in the food processor to make a coarse flour. This step is key, as the flour will act like a binder, gently hugging all of the ingredients together. Next, you add the whole oats, nuts, dried fruit and seasonings (in this case cinnamon and coconut), which get pulsed together. Finally, you drizzle in the wet ingredients (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. Now the granola gets baked without stirring until golden. Once cooled, the granola bark breaks into lovely clusters that you can eat over yogurt or with milk for breakfast, or nosh them straight out of hand as a healthy snack or dessert.
Gluten free, vegan granola clusters
- 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 Ā½-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.
My other favorite granola recipes
When we’re not making the granola clusters recipe, we go for these variations:
Coconut Flax Gluten Free Granola
We eat this coconut flax gluten free granola like cereal. It’s crunchy and nutty with subtle sweetness from honey or maple syrup. Unlike the overpriced bags you can find on supermarket shelves, this recipe makes a big batch that lasts us a couple of weeks.
Toasted Buckwheat and Millet Granola
If you’re looking for something new and different, or for an oat- and grain-free alternative, you’ve got to try this toasted buckwheat and millet granola. The raw seeds are tossed with nut butter, honey and coconut, then baked until deliciously crisp. I especially love this granola over yogurt or on smoothie bowls, or even on salads and soups for crunch!
Watch the video!
Get the recipe!
Granola Clusters (GF, Vegan, Naturally Sweetened)
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
- ā 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.
- Be sure to press the granola into a compact rectangle before baking—it should be about 8x12-inches and Ā½-inch thick. A silicone spatula works well for pressing the granola.
- Don’t stir the granola while baking! Be sure to let it cool completely before breaking it up (it will harden as it cools).
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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, Iām 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 donāt 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 š
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 š
Nicki Sizemore says
Hi Raine, I'm a cluster person too! I actually love this granola as an afternoon snack. š 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 š
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!