Easy Granola Clusters Recipe! (GF, Vegan, Naturally Sweetened)
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 these Grain Free Granola Clusters, 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:
Watch the video!
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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 these Grain Free Granola Clusters, this Gluten Free Granola and this Toasted Buckwheat and Millet Granola!
This is my favorite go-to granola recipe!
That makes me so happy to hear!!
I love this recipe! I do not put in any fruit in it though. I use what ever nuts and seeds I have on hand that equal the amount in the recipe. Thank you for creating such a versatile recipe.
That's so great to hear, and I love how you made the recipe your own!