The big crunchy clusters are easily the best bites of granola, so why not bake a batch of only clusters?! This recipe for homemade granola clusters produces a wholesome, delicious anytime snack that’s easy to make and easier to eat. Bake the maple almond granola mixture in a 9×13-inch baking pan, before breaking up into pieces and returning to the oven. (That’s the cluster trick!) You need just 8 ingredients for this naturally vegan, dairy-free, egg-free recipe.
. I have also made a few small changes to the recipe, which are reflected in the printable recipe below.
Anyone who enjoys snacking on granola can probably relate… have you ever fished around in the container or package to pick out the giant clusters? Just me?
Because aren’t those big crunchy clusters (that practically take up an entire spoon) the best?! You can now find granola clusters in some stores, but it’s easy to make them at home with a handful of simple, wholesome ingredients. I’m talking about a batch of JUST clusters. Bring on the crunch.
This was actually one of the first recipes I shared on this website! And it’s still a consistent favorite in my house. Over the years, I’ve found you really don’t need the whole wheat flour. Instead, use just almond flour to help bind the oats and create those large clusters. By removing the whole wheat flour and if using certified gluten-free oats, this recipe is gluten free. Sliced almonds add flavor and texture, and you’ll love the flavors from maple syrup, brown sugar, and vanilla. (Honestly, like a crunchy granola version of maple brown sugar cookies.)
We’re sweetening these granola clusters with maple syrup and brown sugar, and I don’t recommend using only maple syrup. You really need a dry sugar to help thicken the sauce poured over the dry ingredients. If you’d prefer to use an unrefined sugar, try using coconut sugar instead of brown sugar.
Melt the coconut oil, brown sugar, and maple syrup together on the stove before pouring over and mixing into your dry ingredients. Press the mixture into a lined 9×13-inch baking dish, as if you were making granola bars. That’s the real trick here:
Rotate the pan every 10 minutes. When the granola “slab” has baked for about 40 minutes, remove the baking pan and let cool for 5–10 minutes, but keep the oven on. Carefully—it’s hot!—lift out the slightly cooled slab of granola (just pick up the whole thing by the edges of the parchment paper) and cut into squares, then break apart into pieces. Those are your clusters!
Return the clusters back to the pan, or spread on a lined baking sheet this time, and give them another 10 minutes in the oven to achieve crispy, crunchy clusters.
If you want to add some extra goodies to your maple almond granola clusters—such as pumpkin seeds (pepitas) or sunflower seeds, raisins, coconut flakes, dried cranberries—you can, but keep the total amount of add-ins to about 1 and 1/4 cups, including the sliced almonds in the recipe. So use 3/4 cup sliced almonds and 1/2 cup of any other add-in. Too many add-ins = clusters will fall apart and you’ll just have regular granola. Not a bad thing, just not clusters!
For even more inspiration, here are 30+ healthy breakfast ideas.
Try a batch of *just* granola clusters! Bake the mixture in a 9x13-inch baking pan, before breaking up into pieces and returning to the oven. (That's the cluster trick!) You need just 8 ingredients for this naturally vegan and egg-free recipe. Use certified gluten-free oats to ensure this recipe is gluten free.
