If there is one ready-made snack you can count on being in my pantry at all times, it’s granola and currently it’s a big batch of these honey granola clusters.
For the longest time, I steered away from making my own purely because I found it so addictive but having learnt a little self-control over the years I started to create my own. This easy maple granola was the first.
Perfect for eating on it’s own with milk or yoghurt or scattering over the top of pancakes for a crunchy element, granola is an amazingly simple treat to make.
Granola clusters are like a healthy cookie to me. Full of fibre and low GI so it keeps you full for longer but I also have a hard time stopping at one handful. Hard as I try, if a batch of this honey granola is sitting on my kitchen bench, I have to pack it up quick so I don’t eat another delicious handful every time I go past.
What you’ll need
Homemade granola (or you may know it as toasted muesli) is a bunch of simple ingredients, mixed together in a bowl, then baked.
- Oats (2): I use whole rolled oats in mine to keep it super chunky but you can use half and half rolled oats and quick oats too.
- Sweetener: This recipe uses brown sugar (3) and honey (1). You can swap these for things like coconut sugar and maple syrup respectively.
- Nuts and seeds: Perfect for adding some crunch, I use almonds (6) and pepitas (pumpkin seeds) (8) in this recipe but feel free to use your favourites. Chop larger nuts into small pieces.
- Flavourings: A little vanilla (4) and a touch of cinnamon (9) work perfectly with the honey..
- Sea salt flakes (10): Just a touch to balance the sweetness and give a little salty kick from time to time.
- Oil (5): I use a little rice bran oil but you can use canola or coconut oil too.
- Dried fruit (7): The chewiness of the dried cranberries round out the textural elements.
Check out my easy maple granola for loads more substitution ideas.
How to make it
If you’ve never made it before, you’ll love how easy it is to make these honey granola clusters.
- Combine the wet ingredients in a large bowl then add the dry ingredients – I’ve used two bowls in the pictures but that’s not necessary (images 1&2).
- Spread it out on a baking paper lined tray and press it down with a spatula (image 3).
- Bake for 10 minutes, give it a mix so that it browns evenly then bake for another 10 minutes.
- Add the cranberries and give it another mix around (images 4), pulling the edges into the middle, then flatten it out again and bake a further 7-10 minutes until deep golden all over.
- Now you need to wait for it to cool without touching it and as it cools, the clumps will stick together and get super crunchy.
Once cooled and crunchy, break the granola into large clumps
Make sure you mix it all really well before baking so that the honey coating gets over every piece. This caramelises (along with the sugar) and helps it all stick together once it’s baked.
How to store granola
Granola keeps very well in an airtight container. Store it in a cool-dry place for 4-6 weeks, if it lasts that long.
You can freeze it too. Since it’s quite spiky an airtight container is best as it may pierce a plastic bag.
How to use granola
Aside from being completely acceptable snack food all on it’s own, try this honey granola on it’s own with milk or with yoghurt and berries (my favourite way). It’s also great for adding crunch on top of pancakes or chia pudding.
More recipes you’ll love
- Honey Baklava Tart
- Honey Almond Slice
- Almond and Honey Pannacotta
- Chocolate Peanut Bars
- Easy Fluffy Pancakes from Scratch
Honey Granola Clusters
- ⅓ cup honey
- 2 tablespoons vegetable oil (notes)
- ½ teaspoon vanilla extract
- 2 cups rolled oats (180g / 6.3oz)
- ⅓ cup chopped almonds (45g / 1.6oz)
- ⅓ cup pepitas (pumpkin seeds) (45g / 1.6oz)
- 2 tablespoons brown sugar (notes)
- ½ teaspoon cinnamon
- ½ teaspoon sea salt
- 1/4 cup dried cranberries or other dried fruit
- Preheat the oven to 180C / 350F / 160C fan forced. Line a baking tray with baking paper.
- In a large bowl, mix together the wet ingredients: honey, oil, vanilla extract. Mix them really well.
- Add the remaining ingredients (except the cranberries). Mix well – this is easiest with your hands.
- Tip onto the prepared baking tray. Press it down into a thick layer.
- Bake for 20 minutes, giving it a mix around and flattening out again halfway through.
- Add the cranberries and stir it around, then press down again.
- Bake a further 7-10 minutes until it is deep golden in colour.
- Remove from oven and let it cool at room temperature until completely cooled.
- Break into clusters and store in an airtight container for 4-6 weeks.
- I use a standard Australian 20ml tablespoon (equal to 4 teaspoons)
- Don’t add the cranberries before halfway or they will become far too chewy.
- The pressing down is what gives you the clusters. Although you stir it a few times throughout, don’t skip this step or it may dry out too much before it has a chance to clump together.
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