Honey Almond Granola Clusters
Big, crunchy granola clusters made with rolled oats, toasted almonds and honey, bound with a little whisked egg white so the pieces hold together. Press the mixture firmly, bake low and slow, then leave it alone while it cools. That is the secret to chunky clusters.
- Prep
- 15 min
- Cook
- 35 min
- Wait
- 45 min
- Total
- 1 hr 35 min
- Makes
- About 5 cups (450 g) granola, ten ½-cup servings
Steps
Before you start
- Use old-fashioned rolled oats, not instant or steel-cut. Instant oats turn powdery, and steel-cut oats stay hard.
- Measure the honey and coconut oil in the same warm measuring cup. The honey slides out cleanly, so none is lost.
- Plan on 45 minutes of undisturbed cooling after baking. The clusters only crisp and set as they cool.
- Position an oven rack in the center and preheat to 300°F (150°C) before you start mixing.
Preheat and line panOven 300°F / 150°C
- Position a rack in the center of the oven and heat to 300°F (150°C).
- Line an 18×13-inch (46×33 cm) rimmed baking sheet with parchment paper so it covers the bottom and slightly overhangs the long sides.
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Ready when: The oven shows 300°F (150°C) and the parchment lies flat.
Tip: Parchment gives easier release than a greased pan, and the honey won't burn onto it.
Mix dry ingredients
- In a large bowl, stir together the rolled oats, chopped almonds, cinnamon and salt until the cinnamon is evenly distributed, with no brown streaks.
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Ready when: The mixture is a uniform tan color.
Whisk the binder
- In a medium bowl, whisk the honey, melted coconut oil, brown sugar and vanilla until smooth and glossy.
- In a separate small bowl or cup, whisk the egg white with a fork for about 30 seconds until frothy and opaque, with no stringy clear patches.
- Pour the egg white into the honey mixture and whisk for 10 seconds.
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Ready when: The mixture is uniform with no visible streaks of egg white.
Tip: Let the coconut oil cool slightly first. If it is hot, it can start to cook the egg white.
Combine and coat
- Pour the wet mixture over the oat mixture.
- Fold with a flexible spatula, scraping the bottom of the bowl, for about 1 minute.
- Every oat and nut should look evenly coated and slightly sticky.
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Ready when: There are no dry oats or pools of liquid at the bottom of the bowl.
Tip: Be thorough here. Dry patches turn into loose, crumbly granola instead of clusters.
Press into a slab
- Tip the mixture onto the lined pan and spread it into an even layer about ¾ inch (2 cm) thick.
- It will cover roughly two-thirds of the pan.
- Press down firmly with the back of the spatula, or a second piece of parchment and your palms, until the surface is compact and level.
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Ready when: The surface is flat and tightly packed, with no loose oats on top.
Tip: Firm pressing is what makes large clusters. Do not stir during baking.
Bake first roundOven 300°F / 150°C
- Bake at 300°F (150°C) for 20 minutes without stirring.
- Rotate the pan 180 degrees halfway through the baking time, but leave the granola undisturbed.
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Ready when: The edges are light golden and the kitchen smells toasty and nutty.
Tip: Rotate carefully so you don't crack the slab.
Finish bakingOven 300°F / 150°C
- Rotate the pan once more and bake for 12 to 15 more minutes at 300°F (150°C).
- Check at 12 minutes.
- The granola is ready when the whole slab is deep golden brown, the edges are slightly darker, and the surface looks dry rather than wet and shiny.
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Ready when: The surface is deep golden brown and dry. The granola is still soft when hot and crisps as it cools.
Tip: Honey browns quickly at the end. If the edges darken to mahogany, pull the pan out early.
Cool without touching
- Set the pan on a wire rack or heatproof surface.
- Leave the granola completely undisturbed for at least 45 minutes, until the slab is fully cool and hard to the touch.
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Ready when: The slab feels rigid and crisp, with no warmth or softness in the center.
Tip: Breaking it up while warm will give you crumbs instead of clusters.
Break into clusters
- Lift the parchment and slab onto a counter.
- Break the granola with your hands into clusters ranging from nickel-size to golf-ball size.
- Mix in the dried cranberries, if using.
- Pack into an airtight container.
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Ready when: The pieces snap cleanly and sound crisp, not chewy.
Tip: If the center feels chewy, bake the broken pieces on the pan for 5 more minutes at 300°F (150°C), then cool again.
Good to know
Tips
- Do not stir the granola during or after baking. Stirring breaks up the clusters.
- Pack the mixture firmly in the pan and keep it about ¾ inch (2 cm) thick for big chunks.
- Add dried fruit only after baking. Fruit baked in the oven turns hard and bitter.
- Use the granola over yogurt, with milk, or as a snack by the handful.
Make ahead
The granola keeps well, so you can bake it up to 2 weeks ahead. Cool it completely before storing it.
Storage & reheating
Room temperature: store in an airtight container for up to 2 weeks. Fridge: not needed, and it can soften the clusters. Freezer: freeze in a zip-top bag for up to 3 months. Thaw at room temperature for 15 minutes, or re-crisp on a baking sheet at 300°F (150°C) for 5 minutes, then cool completely.
Substitutions
- honey → pure maple syrup. Use the same amount. The flavor is slightly less floral and the clusters are a little less sticky.
- coconut oil → neutral oil such as avocado or light olive oil. Use the same amount. The coconut flavor will be absent.
- raw whole almonds → pecans or walnuts. Use the same weight. Chop them to a similar size.
- large egg white → 2 tablespoons aquafaba (chickpea liquid). This makes the granola vegan if you also swap the honey for maple syrup. Whisk until foamy.
