Chunky granola clusters of oats, mixed nuts, coconut, and honey—pressed and baked until golden for snacking or topping.
# What You Need:
→ Dry Ingredients
01 - 3 cups old-fashioned rolled oats
02 - 1 cup mixed 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 (substitute 1/2 cup maple syrup for a vegan version)
08 - 1/3 cup melted coconut oil (or 1/3 cup unsalted butter if not dairy-free)
09 - 1 teaspoon pure vanilla extract
→ Add-Ins (optional, finish after cooling)
10 - 1/2 cup dried fruit (cranberries, raisins, chopped dates), optional
11 - 1/4 cup mini chocolate chips, optional
# How To Make It:
01 - Preheat the oven to 325°F. Line a large rimmed baking sheet with parchment paper and set aside.
02 - In a large mixing bowl, combine the rolled oats, chopped mixed nuts, shredded coconut, sunflower seeds, ground cinnamon and salt; stir until evenly distributed.
03 - In a separate bowl, whisk together the honey, melted coconut oil and vanilla until smooth and homogenous.
04 - Pour the wet 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 a compact, even layer; press firmly with the back of a spatula to encourage large clusters.
06 - Bake for 25 to 30 minutes, rotating the tray once halfway through; avoid stirring during baking to preserve cluster structure.
07 - Remove from the oven and allow the granola to cool completely on the baking sheet; it will crisp and set as it cools.
08 - Once fully cooled, break the slab into large clusters and stir in dried fruit or chocolate chips if using. Store in an airtight container for up to 2 weeks.
