Chunky Cluster Granola

If you’re anything like me, you know the best part of this chunky cluster granola is those big, golden clusters you can snack on straight from the jar. This vegan cluster granola is everything you want — crunchy, lightly sweet, and packed with hearty oats, nuts, and a hint of cinnamon. Thanks to creamy nut butter and maple syrup, it bakes into gorgeous chunks that hold together beautifully. Sprinkle it over your morning yogurt, smoothie bowls, or just enjoy by the handful — trust me, it’s dangerously addictive and a total crowd-pleaser!

Ingredients

2-1/2 cups Rolled Oats

1 cup Nuts/Seeds (almonds, pecans, walnuts, pumpkin seeds — roughly chopped)

1/2 cup Shredded Coconut (optional, for extra crisp)

1/3 cup Maple Syrup or Agave Syrup

1/4 cup Coconut Oil (melted) or neutral oil

1/3 cup Nut Butter (like almond, peanut, or cashew butter — this is key for clusters!)

1 tsp Vanilla Extract

1/2 tsp Cinnamon

1/4 tsp Salt

1/2 cup Dried Fruit (raisins, cranberries, or chopped dates — add after baking)

Instructions

Preheat oven to 325°F (160°C). Line a baking sheet with parchment paper.

In a big bowl, combine oats, nuts/seeds, coconut, cinnamon, and salt.

In a small saucepan over low heat (or in the microwave), stir together maple syrup, coconut oil, and nut butter until smooth and runny. Remove from heat and stir in vanilla.

Pour the wet mix over the dry ingredients. Stir well until every bit is coated — it should look sticky and clumpy.

Pour the mixture onto the baking sheet. Press it down firmly into one even layer (you can use a spatula or your hands). Don’t break it up too much — this helps form those magical clusters.

Bake for 30–35 minutes, turning the pan halfway through. Don’t stir during baking! This keeps the clusters intact.

Remove from the oven and let it cool fully on the pan — it will crisp up as it cools. Once cool, break into big chunks.

Stir in dried fruit if using. Store in an airtight jar for up to 2 weeks (if it lasts that long!).

Tips for Extra Clusters

Cool completely before touching — patience pays off!

Bake until the granola turns golden brown, but not dark.