Go Back
+ servings

Granola Clusters

Adapted from The Traveler’s Lunchbox
Course Snack
Cuisine American
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 16
Calories 492kcal
Author Jill Nystul


  • 1 lb quick oats I used gluten-free
  • 3 cups coarsely chopped raw nuts and/or seeds I used 2 cups whole, roasted almonds and 1 cup sunflower seeds
  • 1 teaspoon ground cinnamon
  • 2 cups dried fruit I used 1 cup raisins, 1 cup cranberries
  • 1 cup packed brown sugar
  • 1/2 cup honey
  • 1 cup 2 sticks butter
  • 1/2 cup maple syrup
  • 1/3 cup water
  • 1/2 teaspoon salt
  • 2 teaspoons vanilla extract


  • Preheat the oven to 350 degrees. In a food processor, coffee grinder or blender, grind half the oats to a fine powder
  • In a large bowl, combine the whole oats, ground oats, nuts, spices, and dried fruit.
  • In a saucepan over medium heat, combine the brown sugar, honey, butter, maple syrup and water and heat until the mixture starts to bubble. Stir in the salt and vanilla.
  • Pour this over the oats and nuts, stirring well to coat.
  • It should be moist – stir in another tablespoon or two of water if it isn’t. Let stand for about ten minutes.
  • Spread the mixture out on a large baking sheet and FIRMLY PRESS IT DOWN until it is packed nicely into the pan.
  • Bake for 25-30 minutes, or until the top is golden brown. Remove from the oven, let cool, then gently break up the mixture into medium-sized clumps. Now put BACK in the oven for another 15 to 20 minutes.
  • When the granola comes out of the oven it should be nice and golden brown, extra crunchy on the outside and just slightly soft and chewy on the inside. Let cool completely then break it up into clusters and store in a covered container at room temperature.


Calories: 492kcal | Carbohydrates: 57g | Protein: 9g | Fat: 27g | Saturated Fat: 8g | Cholesterol: 30mg | Sodium: 203mg | Potassium: 335mg | Fiber: 6g | Sugar: 32g | Vitamin A: 360IU | Vitamin C: 0.1mg | Calcium: 107mg | Iron: 2.4mg