Salted Honey Granola Clusters (Print Version)

Golden oat clusters blended with honey, toasted nuts, and a hint of salt for a flavorful crunch.

# Ingredient List:

→ Dry Ingredients

01 - 3 cups old-fashioned rolled oats
02 - 1 cup raw nuts (almonds, pecans, or walnuts), roughly chopped
03 - 1/3 cup unsweetened shredded coconut, optional
04 - 1/2 teaspoon ground cinnamon

→ Wet Ingredients

05 - 1/2 cup honey
06 - 1/3 cup neutral oil (sunflower, grapeseed, or melted coconut oil)
07 - 1 teaspoon pure vanilla extract

→ Finishing

08 - 1/2 teaspoon fleur de sel, plus extra for sprinkling

# Recipe Steps:

01 - Preheat oven to 325°F. Line a large baking sheet with parchment paper.
02 - In a large mixing bowl, combine oats, chopped nuts, coconut if using, and cinnamon.
03 - In a small saucepan over low heat, gently warm honey and oil until combined and fluid. Remove from heat and stir in vanilla extract.
04 - Pour honey mixture over dry ingredients. Mix thoroughly until all oats and nuts are evenly coated.
05 - Spread mixture in an even layer on prepared baking sheet. Press down lightly with spatula to encourage cluster formation.
06 - Bake for 25-30 minutes, stirring halfway through for even browning. Granola is ready when golden and fragrant.
07 - Remove from oven and immediately sprinkle with fleur de sel. Cool completely on baking sheet. Granola will crisp further as it cools.
08 - Once cooled, break into clusters and store in airtight container for up to 2 weeks.

# Expert Suggestions:

01 -
  • It tastes homemade in the best way—nothing like the stale stuff in boxes, with actual clusters that crunch instead of crumble.
  • The salt-and-honey combo is addictive, making you feel like you're eating something fancy without the pretension.
  • One batch lasts nearly two weeks, so you get mornings of feeling prepared and intentional.
02 -
  • Don't skip stirring halfway through—I learned this the hard way when one batch burned at the edges while the center stayed pale and soft.
  • The granola will feel slightly soft when it first comes out of the oven, but it hardens as it cools, so resist the urge to bake it longer or you'll end up with something brittle and dry.
03 -
  • If you're adding dried fruit, do it after baking and cooling so the pieces stay chewy instead of getting tough.
  • Store your granola in a genuinely airtight container—humidity is the enemy of crunch, so I use glass jars with tight seals and keep them away from the stove's heat.
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