Chunky, honey-coated granola clusters with oats, nuts, and optional seeds or dried fruit, baked until crisp and golden.
# List of Ingredients:
→ Dry Ingredients
01 - 3 cups old-fashioned rolled oats
02 - 1 cup mixed tree nuts (almonds, pecans, walnuts), roughly chopped
03 - 1/2 cup unsweetened shredded coconut (optional)
04 - 1/4 cup sunflower seeds (optional)
05 - 1/2 teaspoon ground cinnamon
06 - 1/4 teaspoon fine salt
→ Wet Ingredients
07 - 1/2 cup honey (or 1/2 cup pure maple syrup for a vegan variation)
08 - 1/3 cup coconut oil, melted (or 1/3 cup unsalted butter, melted)
09 - 1 teaspoon pure vanilla extract
→ Add-Ins (optional, after baking)
10 - 1/2 cup mixed dried fruit (cranberries, raisins, chopped dates), optional
11 - 1/4 cup mini chocolate chips, optional
# Step-by-Step Directions:
01 - Preheat oven to 325°F. Line a large baking sheet with parchment paper and set aside.
02 - In a large mixing bowl, combine rolled oats, chopped nuts, shredded coconut, sunflower seeds, cinnamon and salt; toss to distribute evenly.
03 - In a medium bowl, whisk together honey (or maple syrup), melted coconut oil (or melted butter) and vanilla until homogeneous.
04 - Pour the liquid mixture over the dry ingredients and fold thoroughly with a spatula so all pieces are evenly coated.
05 - Transfer the mixture to the prepared sheet and spread into an even layer; press firmly with the back of a spatula to compact the granola for chunkier clusters.
06 - Bake for 25–30 minutes until golden, rotating the tray once halfway through; avoid stirring during baking to preserve clusters.
07 - Remove from oven and allow to cool fully on the baking sheet; the granola will crisp and set as it cools.
08 - Once cooled, break into large clusters and, if desired, fold in dried fruit or chocolate chips. Store in an airtight container for up to 2 weeks.
