A close-up of this coconut almond cluster granola so you can see all the texture! #coconut #almond #granola #breakfast

Coconut Almond Cluster Granola

This coconut almond cluster granola has massive crunchy clusters, perfect if you're a clumpy kind of person.
Course Breakfast, Brunch, Snack
Cuisine American
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 17 people
Calories 369 kcal


  • 1/2 cup + 1 T coconut or olive oil
  • 2/3 cup maple syrup or honey
  • 2/3 cup packed turbinado or light brown sugar
  • 2/3 cup coconut or almond milk
  • 1 tsp kosher salt
  • 2 tsp vanilla extract
  • 5 cups rolled oats
  • 1 cup unsweetened coconut flakes
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger or cardamom
  • 1 cup sliced almonds
  • 1/2 cup pumpkin seeds
  • 1/2 cup sunflower seeds or use more pumpkin seeds or almonds


  1. In a saucepan over medium heat, combine the oils, maple syrup, sugar, milk and salt and bring to a simmer. When sugar has dissolved, stir in the vanilla and cool slightly.
  2. In a food processor, grind 1 1/4 cups oats and 1/4 cup coconut into a flour. Transfer to a large bowl and stir in remaining oats and coconut, the spices, the nuts and the seeds. Pour maple syrup mixture over and stir to combine. Let sit 10 minutes.
  3. Spread the mixture onto 2 parchment or Silpat lined baking sheets, using a spatula to press the mixture together into a packed layer.
  4. Bake at 350F for 40 to 50 minutes, flipping the mixture halfway through (if it comes apart, then just resmush with your spatula), or until golden brown (it might be a touch dark, but that's okay) all over. Cool completely (I mean it! Do you want clumps or not?).

Recipe Notes

Adapted slightly from Melissa Clark via NYT Cooking.