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    Home » Recipes » Breakfasts

    Published on: January 7, 2013 by Janice Lawandi; Updated on: May 7, 2024 18 Comments

    Granola Clusters

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    Homemade granola clusters broken into big pieces on parchment paper

    I know you saw the title of this post and thought to yourself: "Not another granola recipe," but if you struggle to get clusters of granola and to make crispy clumps of granola, as opposed to loose granola, this post is for you!

    Homemade granola clusters broken into big pieces on parchment paper
    Disclosure: As an Amazon Associate, I earn from qualifying purchases.

    I have been looking for a baking method that yields clusters of granola as opposed to a loose mix. I tried stirring a lot as the granola bakes, and I tried stirring a little, but none of my methods made truly clumped granola. It was always tasty, but never as clustered or clumped as I wanted.

    Jump to:
    • Different Methods of Making Clustered Granola
    • Granola Formula for Clusters and Variations
    • 📖 Recipe
    Ingredients to make granola clusters measured out in bowls and ready to be mixed: butter, pecans, vanilla extract, oats, salt, maple syrup, and pumpkin seeds

    Then, I tried using a smaller rimmed cookie sheet (a quarter sheet pan to be exact), and I patted out and pressed the granola into a thick, dense, even layer from rim to rim. I baked it for 40 minutes straight without stirring. Then I cooled it completely in the pan on a wire rack.

    That's it, that's all. Seriously. That's the secret to get clusters of granola. It's THAT simple! I just patted it tight and baked it for a long time without touching it.

    Granola mixture pressed in a sheet pan

    Different Methods of Making Clustered Granola

    There are actually 4 ways of getting granola to cluster as it bakes:

    1. add egg whites to your granola before baking: the egg whites will glue the oats together as the granola bakes, yielding a shiny, crunchy granola that is clustered
    2. add flour or starches and water to your granola recipe: this is a trick many use for granola bars, but I wasn't interested in adding more ingredients to my granola recipe
    3. stir the granola less and use lots of sugar or syrup: the sugar, maple syrup, or honey that is coating all the oats will act as a glue as it melts and dries up, making crispy granola clusters
    4. press the granola in a smaller sheet pan: pretend you are making one giant granola cookie, or like you are making the base to a batch of date squares, so you just spread the granola so that it fills the pan in one even layer from rim to rim, then press it firmly so that there are no holes or gaps, and bake like this, untouched. Let it cool without touching it, and you will have a sheet of granola that you can break up in clusters of the size you want!
    Breaking a sheet of granola into clusters

    Granola Formula for Clusters and Variations

    Because I'm a scientist, I like to turn most of my recipes into formulas that are easy to customize, so here is the formula for clustered, clumpy granola that can be customized according to what you've got in your pantry.

    1. 4 cups oats: this is your base and it's the constant in the formula. Don't mess with this ingredient, though if you are gluten-free, make sure to buy certified gluten-free oats because regular oats may be contaminated. Use large flake oats, also called rolled oats or old-fashioned oats. 
    2. 1 cup nuts & seeds: this can be almonds, pistachios, walnuts, pecans, flaked coconut, sunflower seeds, pumpkin seeds... it all works, just make sure to use roughly 1 cup. For larger nuts, you can chop them!
    3. ½ cup fat: this can be butter, canola oil, coconut oil, or even a flavourful fruity olive oil to make olive oil granola! 
    4. ½ cup sugar: The sugar needs to coat the dry ingredients so liquid sugars work better, like maple syrup or honey. You can also use brown sugar (light or dark). I've even used molasses to make gingerbread granola. Coconut sugar is also great here, but maybe combine it with another sugar because coconut sugar is expensive and very flavourful.
    5. ½ teaspoon salt: start with this and adjust to your taste. Some people like a "saltier" granola. Salt brings out the other flavours and makes granola taste less bland. Don't skimp on the salt!
    6. ¼–1 teaspoon spices: these are optional, unlike the salt. The amount you use will vary according to the spice. Use more ground cinnamon and ground ginger than you would use nutmeg for example. Start with 1 teaspoon cinnamon, but ¼–½ teaspoon nutmeg, for example. You can try cardamom or allspice in this recipe too.
    7. ¼–2 teaspoons flavour extracts: you can add extracts, like vanilla extract or almond extract. Use 1–2 teaspoons of vanilla, or ¼ teaspoon of almond extract (it's potent so don't use too much). If you have vanilla paste, you can replace vanilla extract with vanilla bean paste in this recipe, or even artificial vanilla (but use less!).
    Homemade granola clusters, broken up into large chunks

    Now you can finally make perfectly clustered granola just the way you like it. And that is why I had to blog about granola, yet again.

    Feel free to use this granola to make an apple pie yogurt parfait or to add to a yogurt bowl.

    A bowl of granola clusters served with a bowl of berries and greek yogurt, striped linen napkin

    If you tried this recipe for granola clusters (or any other recipe on my website), please leave a ⭐ star rating and let me know how it went in the comments below. I love hearing from you!

    📖 Recipe

    Homemade granola clusters, broken up into large chunks

    Granola Clusters

    AuthorAuthor : Janice Lawandi
    Learn how to make granola clusters, for real, with this easy recipe and formula so you can customize it to make your version of perfect granola!
    5 from 1 vote
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    Prep Time 10 minutes mins
    Cook Time 40 minutes mins
    Total Time 50 minutes mins
    Course Breakfast
    Cuisine American
    Servings 10
    Calories 348 kcal
    Need measurements in CUPSUse the button options below to switch from Metric to US measurements! It's that easy!

    Ingredients
     
     

    • 325 grams rolled oats (or large flake oats)
    • 145 grams nuts I used pistachios and sliced almonds
    • 125 mL pure maple syrup
    • 115 grams coconut oil or butter, melted, or your favourite oil
    • 2.5 mL Diamond Crystal fine kosher salt
    • 10 mL pure vanilla extract

    Instructions
     

    • Preheat the oven to 325°F (165 °C). Line a rimmed quarter sheet pan with parchment and set aside.
    • In a medium bowl, combine the oats and the nuts.
    • In a 1 cup measuring cup, combine the coconut oil (melted) with the maple syrup, salt, and vanilla, and then pour it over the oat mixture.
    • Stir the oat mixture to evenly coat all the dry ingredients then pour it out into the prepared sheet pan.
    • Spread the mixture from rim to rim and compact it/press it flat with a flat-bottomed glass.
    • Bake for about 40 minutes or until the edges begin to brown.
    • Cool the granola completely, then break up the granola slab into clusters and transfer to a large container to store.

    Notes

    1. 4 cups oats: this is your base and it's the constant in the formula. Use large flake oats, also called rolled oats or old-fashioned oats. If you are gluten-free, make sure to buy certified gluten-free oats because regular oats may be contaminated. 
    2. 1 cup nuts & seeds: this can be almonds, pistachios, walnuts, pecans, flaked coconut, sunflower seeds, pumpkin seeds... it all works, just make sure to use roughly 1 cup. For larger nuts, you can chop them!
    3. ½ cup fat: this can be butter, canola oil, coconut oil, or even a flavourful fruity olive oil to make olive oil granola! If using a solid fat like butter or coconut oil, melt it first.
    4. ½ cup sugar: The sugar needs to coat the dry ingredients so liquid sugars work better, like maple syrup or honey. You can also use brown sugar (light or dark). I've even used molasses to make gingerbread granola. Coconut sugar is also great here, but maybe combine it with another sugar because coconut sugar is expensive and very flavourful. You can melt the sugar with the butter/coconut oil first to ensure it can coat the other ingredients properly.
    5. ½ teaspoon salt: start with this and adjust to your taste. Some people like a "saltier" granola. Salt brings out the other flavours and makes granola taste less bland. Don't skimp on the salt!
    6. ¼–1 teaspoon spices: these are optional, unlike the salt. The amount you use will vary according to the spice. Use more ground cinnamon and ground ginger than you would use nutmeg for example. Start with 1 teaspoon cinnamon, but ¼–½ teaspoon nutmeg, for example. You can try cardamom or allspice in this recipe too.
    7. ¼–2 teaspoons flavour extracts: you can add extracts, like vanilla extract or almond extract. Use 1–2 teaspoons of vanilla, or ¼ teaspoon of almond extract (it's potent so don't use too much). If you have vanilla paste, you can replace vanilla extract with vanilla bean paste in this recipe, or even artificial vanilla (but use less!).

    Nutrition

    Calories: 348kcalCarbohydrates: 37gProtein: 7gFat: 20gSaturated Fat: 11gSodium: 121mgPotassium: 239mgFiber: 5gSugar: 10gCalcium: 44mgIron: 2mg
    Give backIf you enjoy the free content on this website, buy me a pound of butter to say thanks!
    Bowl of granola clusters with yogurt and raspberries, striped linen napkin

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    Comments

    1. Kathy says

      May 07, 2024 at 8:04 am

      I've no idea what went wrong, but all I got was toasted muesli - not clusters. I used Canola oil and brown sugar and unfortunately left it in the oven until brown. I wonder if overcooking was the problem.

      Reply
      • Janice Lawandi says

        May 07, 2024 at 10:32 am

        Hi Kathy,
        Thank you for sharing your results! I'm assuming you pressed the granola firmly before baking it and didn't stir it while it baked to ensure it bakes as a sheet. If that's the case, I suspect because you used canola oil instead of melted coconut oil (which would be warm), the brown sugar didn't coat the oats properly to glue the granola together. I will add a note to the recipe that this may happen with brown sugar.

        Reply
    2. Anneke says

      April 05, 2022 at 2:16 pm

      I tried several recipes, but yours is the one that turned out exactly the way I hoped for! These clusters are perfect! Thank you so much!!

      Reply
    3. Mardi @eatlivetravelwrite says

      January 13, 2013 at 9:54 pm

      This is awesome Janice.... I just made a bog batch of granola bars and these will be next... I'm on a granola kick too 🙂

      Reply
    4. Jessica says

      January 11, 2013 at 8:49 pm

      I've been making granola like a madwoman lately, and while it's utterly delicious, I do miss the clusters - I've got a pan of your recipe cooling on the counter right now! I'd love to have clumps of granola again - much easier to snack on.

      Reply
      • Janice Lawandi says

        January 11, 2013 at 11:08 pm

        Yay! Please let me know how it turns out (though I'm fairly certain you will love it)!

        Reply
    5. Maral says

      January 11, 2013 at 12:59 am

      I'm so glad I stumbled upon your post on Foodgawker! I am a granola fanatic, and my favorite part are the big, crunchy clusters. The last photo with the greek yogurt and raspberry is absolutely gorgeous. I can't wait to try this recipe!

      Reply
      • Janice Lawandi says

        January 11, 2013 at 11:06 pm

        Thanks and I hope you do try it. Please stop by to tell me how you like it when you do!

        Reply
    6. Lauren says

      January 11, 2013 at 1:26 am

      Great tip, I love clustered granola and will definitely try this out!

      Reply
      • Janice Lawandi says

        January 11, 2013 at 11:07 pm

        Awesome! Let me know how it goes 🙂

        Reply
    7. Lizzy Do says

      January 10, 2013 at 1:56 am

      YES!!! I love my granola in clusters, too! Thanks for the excellent tip!!!

      Reply
      • Janice Lawandi says

        January 11, 2013 at 11:06 pm

        You're welcome! I felt funny blogging about it again, but I was so excited when I made this huge slab of granola that could easily be crumbled.

        Reply
    8. cherie says

      January 07, 2013 at 1:06 pm

      Well, I'm glad you posted about granola again LOL I will be giving it a try as I've been wanting a clustery and uncluttered granola without all the extra stuff - sounds perfect

      Reply
      • Janice Lawandi says

        January 08, 2013 at 6:31 pm

        Thanks! I simplified the mix and kept the essentials! And, I omitted any dried fruits because I don't always like the texture the dried fruits take on in the oven.

        Reply
      • Anonymous says

        January 15, 2013 at 5:52 pm

        That is why you add the dried fruit after it is baked...but then again you don't want to stir after...lol.
        Enjoy!!

        Reply
      • Janice Lawandi says

        January 21, 2013 at 3:13 am

        Exactly!

        Reply
    9. Medeja says

      January 07, 2013 at 6:04 am

      It's not breakfast time, but would have this granola! I am glad you found how to make it exactly the way you wanted 😀

      Reply
      • Janice Lawandi says

        January 11, 2013 at 11:05 pm

        Me too! Thanks for reading and you hope you get to try this granola some day soon.

        Reply
    5 from 1 vote (1 rating without comment)

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