• Lauren Humphreys

Granola Clusters

Today’s recipe for granola clusters is one of my personal all-time favorites, and I hope it becomes one of your favorites, too! It is full of nuts – pecans, almonds, and coconut – and lots of rolled oats. Plus, it is perfectly sweet and salty and crunchy. The large clusters are way more fun to eat than plain old granola and will make it hard to go back to store-bought granola out of a box!  When I have family visiting, I have learned to always make a double batch since the clusters disappear so quickly! It is especially loved by my mom, Sharon, and sisters, Jolene, Kelsie, and Olivia!



Granola often carries a “health halo” because it contains healthful ingredients, such as oats, nuts, seeds, and/or fruits. However, there are often more calories, fat, and sugar than one may realize accompanying the positive nutritional attributes. If you’re like me, a single portion can easily turn into two (or even three!) because it tastes so darn good! Regardless, granola is often a better snack that candy or desserts, so just make sure you’re aware of your portions. This particular recipe is literally addictive, so you’ve been fairly warned… 


This recipe comes together quite easily and stores in an airtight container for up to two weeks (if you have any left after that long). My favorite ways to enjoy the granola clusters are:

  • Eaten straight up!  

  • As a topping for plain Greek Yogurt and fruit

  • For added crunch on my plain oatmeal   

After my hilly run and 20 mile bike ride today with Rob, the granola clusters were especially satisfying!

Granola Clusters


3 cups old-fashioned oats

¼ cup flour

½ cup sliced almonds

½ cup chopped pecans

½ cup shredded or flaked coconut

1/3 vegetable oil

½ cup brown sugar

¼ cup honey or maple syrup

¼ tsp salt

1 tsp vanilla


Preheat oven to 300° F, and line a 9x13 inch pan with parchment paper.


In a large mixing bowl, combine the oats, flour, almonds, pecans, and coconut. Set aside. In a microwavable bowl, heat the vegetable oil, brown sugar, honey, and salt for about 45 seconds, stirring after 15-second intervals, or until the sugar is dissolved. Do not boil. Once smooth, add the vanilla. Pour the sugar mixture over the oat mixture, and stir until all oats are moistened.


Gently press the oat mixture into prepared pan and flatten slightly so the top is flat. Bake for 30-35 minutes or until golden brown. Let cool for about 20 minutes in the pan. Once cooled slightly, lift the granola clusters from the pan and cut with a sharp knife into pieces. Let cool completely before placing in an airtight container.  



 
 
 
 

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