How to Make Granola Clusters - Sally's Baking Addiction (2024)

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.

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.

I published this recipe back in 2012—it was one of my first recipes 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.)

Summary of Homemade Granola Clusters:

• Made with minimal ingredients, no need for anything else
• Easy recipe, great for beginner or young bakers
• Wholesome treat made with oats, almonds, and maple syrup
• A little salty and sweet, wonderful maple flavor
• Energy-packed snack you’ll feel good about eating
• Vegan, egg-free, and gluten free if using certified GF oats
• Make the clusters as large or small as you like—you’re in control here!
• So much satisfying texture and crunch in every bite

8 Ingredients & Why Each Is Crucial

1. Oats: Whole rolled (old-fashioned) oats are the nutritious heart of these granola clusters. I don’t recommend quick or instant oats here—you need whole. I recommend the same for all my granola recipes, including peanut butter granola. Whole rolled oats are also imperative in many of my oatmeal-based cookies, like oatmeal raisin cookies and flourless peanut butter oatmeal cookies.
2. Almond Flour: Almond flour is a pretty common ingredient these days, and most grocery stores carry it. You need this ingredient in order for the granola to clump. If you have any left over, challenge yourself with a batch of French macarons. And if you can’t find almond flour in the store, you can make it at home. See recipe Notes.
3. Salt: A little salt brings out all the other flavors, making these the tastiest granola clusters.
4. Sliced/Slivered Almonds: Nuts add texture, and you can certainly leave them out if desired. If you only have whole almonds, give them a rough chop. I recommend using unsalted.
5. Coconut Oil: Do not leave this out! The fat keeps granola from turning into a mushy mess and adds crunch and richness to every cluster. You can substitute butter if needed, but not a liquid oil. You need a fat that is solid at room temperature.
6. Brown Sugar: The brown sugar adds sweetness, but is also needed to thicken the sticky “sauce” that gets poured over the dry ingredients. You can substitute coconut sugar, if desired.
7. Maple Syrup: Pure maple syrup gives these clusters the most delicious flavor, and it’s an unrefined sweetener. It also helps the granola stick together, cluster-style.
8. Vanilla Extract: Another flavor enhancer!

FAQ: Can I Make This Without Brown Sugar?

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.

Bake the Mixture in a Baking Dish (That’s the Trick!)

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.

FAQ: Can I Include Some Add-ins?

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!

Other Healthier Baking Recipes

• Morning Glory Muffins
• Baked Oatmeal
• Healthy Apple Muffins
• Banana Chocolate Chip Breakfast Cookies
• Greek Yogurt Lemon Bars

For even more inspiration, here are 30+ healthy breakfast ideas.

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