Toasted Coconut & Almond Granola Clusters
Golden, crunchy granola clusters with toasted coconut and almonds, lightly sweetened with maple syrup — perfect over yogurt or with milk.
It is perfect over yogurt with fresh fruit, or with a splash of milk. Keep a jar on the counter and it will last for a few weeks.
Ingredients
- 250 g rolled oats
- 120 g almonds, roughly chopped
- 70 g desiccated or flaked coconut
- 3 tablespoons coconut oil, melted
- 4 tablespoons maple syrup
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon fine salt
Instructions
- Heat the oven to 160°C (320°F) and line a large baking tray with baking paper.
- In a large bowl, mix the oats, almonds, coconut, cinnamon and salt.
- Stir in the melted coconut oil and maple syrup until everything is evenly coated.
- Spread the mixture in a single, even layer on the tray.
- Bake for 12 minutes, stir, then bake for another 10–13 minutes until deeply golden and crisp.
- Cool completely on the tray — it will crisp further as it cools and form clusters.
- Break into clusters and store in an airtight jar.
Cook’s tips
- Spread the mixture in a thin, even layer to ensure every cluster gets crispy.
- Stir halfway through baking for even browning and to prevent burning.
- Let the granola cool completely on the tray before breaking it into clusters — it crisps as it cools.
- Use a large baking tray so the oats don't overlap, which can cause steaming instead of toasting.
- Press the mixture down firmly with the back of a spoon before baking to encourage larger clusters.
Substitutions
- Use honey or agave syrup instead of maple syrup for a different sweetness.
- Swap almonds for walnuts, pecans, or sunflower seeds.
- Replace desiccated coconut with flaked coconut or shredded unsweetened coconut.
- Use melted butter or ghee instead of coconut oil for a richer flavor.
- Add dried fruit (like cranberries or raisins) after baking to keep them from burning.
Storage & reheating
Store in an airtight container at room temperature for up to 2 weeks. If the granola loses its crunch, re-crisp it on a baking sheet in a 150°C (300°F) oven for 5–7 minutes.
Frequently asked questions
Can I use quick oats instead of rolled oats?
Yes, but the texture will be less chunky and the clusters will be smaller. Rolled oats give a heartier, more traditional granola.
How do I make this granola gluten-free?
Use certified gluten-free rolled oats and ensure all other ingredients are gluten-free. The recipe is naturally gluten-free with that swap.
Can I add dried fruit to the granola?
Absolutely. Add any dried fruit after baking, once the granola has cooled, so it stays chewy and doesn't burn in the oven.
How do I get bigger, chunkier clusters?
Press the mixture firmly into the tray before baking, and avoid stirring too much during baking. Let it cool completely before breaking it apart.
