Honey Nut Clustery Granola
Big, crunchy clusters of rolled oats, almonds, pecans and pumpkin seeds baked with honey, olive oil and cinnamon. Better than store-bought.
Homemade granola fills the house with the warm smell of toasting oats and honey, and it costs a fraction of the fancy boxed versions. You also get to decide how sweet it is. Ours uses a modest amount of honey and a little olive oil, which gives a subtle, savory depth.
The trick to big, snackable clusters is an egg white and patience. Whisking an egg white into the mixture helps everything bind, and leaving the granola untouched in the oven and while it cools lets the clusters set. Break it up only once it is completely cool.
Honey Nut Clustery Granola
Ingredients
- 3 cups old-fashioned rolled oats
- 1 cup raw almonds, roughly chopped
- 1/2 cup raw pecans, roughly chopped
- 1/2 cup raw pumpkin seeds
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon fine salt
- 1/3 cup honey
- 1/3 cup extra-virgin olive oil
- 1 teaspoon vanilla extract
- 1 large egg white
- 1/2 cup dried cherries or raisins (optional)
Method
- Heat the oven to 325°F and line a large rimmed baking sheet with parchment.
- In a large bowl, combine the oats, almonds, pecans, pumpkin seeds, cinnamon and salt.
- In a small bowl, whisk the honey, olive oil and vanilla until smooth. Pour over the oat mixture and stir until everything is evenly coated.
- Whisk the egg white in a separate bowl until frothy, then fold it into the granola.
- Spread the mixture on the baking sheet and press it firmly into an even layer with a spatula.
- Bake for 28 to 32 minutes, rotating the pan once halfway but without stirring, until deep golden brown.
- Let it cool completely on the pan, about 45 minutes, then break into clusters and stir in the dried fruit.
Kitchen notes
- Do not stir during baking or cooling if you want large clusters.
- Granola crisps as it cools, so do not worry if it seems soft when it comes out of the oven.
- Swap pecans for walnuts, or add coconut flakes for the final 10 minutes.
Ways to vary it
Serve granola over Greek yogurt with sliced fruit, with cold milk like cereal, or sprinkled over a smoothie bowl. It also makes a thoughtful homemade gift: pack it into clean jars with a ribbon and a handwritten label.
Keeping & reheating
Store in an airtight jar at room temperature for up to 2 weeks or freeze for up to 3 months.
This recipe shares general cooking information and is not medical or nutrition advice. Please check ingredient labels for allergens. Read our full disclaimer.
