Crunchy, naturally sweet, and utterly satisfying, these Maple Almond Granola Clusters are a perfect snack for any time of day.
Packed with plant-based protein from almonds, fiber-rich oats, and healthy fats, they offer a nourishing boost without excess saturated fat.
Quick to make, versatile, and perfect for meal prep, they’re an everyday snack that’s both wholesome and delicious.
Maple Almond Granola Clusters
Equipment
- 1 large mixing bowl
- 1 medium saucepan
- Wooden spoon
- 18×13-inch rimmed baking sheet
- Parchment Paper
- Measuring Cups and Spoons
Ingredients
- 6 cups old-fashioned oats
- 1 ½ cups finely ground almonds
- 1 teaspoon kosher salt
- ½ cup canola oil
- 1 cup packed brown sugar
- ½ cup maple syrup
- 1 teaspoon vanilla extract
Instructions
- Oven Preparation and Pan Setup: Begin by preheating your oven to 300°F (150°C). While the oven warms, prepare an 18×13-inch rimmed baking sheet by lining it with parchment paper. Ensure the parchment lays flat with no folds, as this will prevent sticking and make it easy to remove the granola later. Set the prepared pan aside within easy reach.
- Dry Ingredients Mixing: In a large mixing bowl, combine 6 cups of old-fashioned oats, 1 ½ cups finely ground almonds, and 1 teaspoon kosher salt. Use a wooden spoon to gently stir the ingredients until they are evenly distributed. This step ensures that each bite of granola has a balanced combination of oats, almonds, and a hint of salt for flavor.
- Coating with Oil: Drizzle ½ cup of canola oil evenly over the oat-almond mixture. Using the wooden spoon, thoroughly mix the ingredients, making sure every oat and almond is lightly coated with oil. This helps the granola develop a golden, crispy texture while baking. Take your time to ensure the mixture is uniform.
- Preparing the Maple Syrup Mixture: In a medium saucepan, combine 1 cup packed brown sugar with ½ cup maple syrup. Place the saucepan over medium heat and gently warm the mixture for approximately six minutes. Stir frequently with a wooden spoon to prevent scorching. You want the sugar to fully dissolve into the syrup, creating a smooth, golden liquid.
- Adding Vanilla Flavor: Once the sugar has completely dissolved, remove the saucepan from heat. Stir in 1 teaspoon of vanilla extract to the warm syrup mixture. Mix thoroughly, ensuring the vanilla is evenly incorporated. This step adds depth of flavor and a rich, aromatic sweetness to the granola clusters.
- Combining Wet and Dry Mixtures: Pour the warm maple-sugar mixture over the prepared oats and almonds in the large mixing bowl. Using a wooden spoon, gently but firmly stir to combine. The mixture will initially be thick and sticky; continue stirring, pressing down lumps and folding the mixture until the maple-sugar evenly coats all oats and almonds. Be patient—this ensures uniform sweetness and texture.
- Pressing Into Pan: Transfer the granola mixture to the prepared baking sheet. Using the back of the wooden spoon (or a flat spatula), press the mixture firmly and evenly into the pan. The mixture should be compact; pressing it tightly helps the granola hold together when baked and later cut into clusters.
- Baking Until Golden: Place the baking sheet in the preheated oven and bake for 45 minutes. Halfway through baking, carefully check the granola’s color—it should gradually turn golden brown and release a fragrant, nutty aroma. Baking slowly at this temperature ensures the clusters are crunchy without burning.
- Scoring the Granola: Once baked, remove the pan from the oven and immediately score the granola into bars or clusters while it is still warm. Use a sharp knife to make even lines, but don’t worry if some pieces break; this is normal. Scoring now will make it easier to “snap” the clusters into bite-size pieces once cooled.
- Cooling and Breaking Into Clusters: Allow the granola to cool completely in the pan. As it cools, it will harden and hold its shape. Once cooled, gently break along the scored lines or into smaller bite-size clusters. Transfer the clusters to an airtight container for storage.
- Storing for Freshness: Store the Maple Almond Granola Clusters in a tightly covered container at room temperature. They will remain fresh and crunchy for up to two weeks. This makes them a perfect make-ahead snack for busy mornings, school lunches, or an anytime energy boost.
Notes
- Press the granola mixture firmly into the pan to ensure clusters hold together.
- Use parchment paper for easy removal and cleanup.
- Stir the maple-sugar mixture frequently while heating to prevent burning and achieve a smooth syrup.
- Allow granola to cool completely before breaking to avoid crumbling.
- Adjust sweetness by slightly reducing or increasing brown sugar or maple syrup to taste.
- For extra texture, consider adding unsweetened coconut flakes or chia seeds to the oat-almond mixture.
Chef’s Secrets For Perfect Clusters
To achieve clusters that are crunchy yet chewy, press the granola firmly into the pan before baking.
Even pressure ensures the mixture binds as it bakes.
Heating the syrup slowly over medium heat prevents scorching and allows the sugar to dissolve fully, producing a glossy coating.
Stir gently but thoroughly when combining wet and dry ingredients so every oat and almond is coated evenly.
For a subtle flavor twist, lightly toast the almonds before mixing—they release a nutty aroma that enhances the granola’s depth.
Serving Suggestions For Daily Enjoyment
These granola clusters are perfect for snacking straight from the container, adding to yogurt or smoothie bowls, or even crumbling over salads for a sweet, nutty crunch.
Pair them with fresh berries, sliced bananas, or a dollop of nut butter for an energizing breakfast.
They also make convenient lunchbox additions or office snacks.
Because they are naturally sweetened and nutrient-rich, they serve as a satisfying pick-me-up anytime you need a boost.
Storage Tips To Maintain Freshness
Store granola clusters in an airtight container at room temperature for up to two weeks to maintain crunchiness and flavor.
For longer storage, consider freezing portions in a resealable bag for up to three months; thaw at room temperature before enjoying.
Avoid storing in humid environments, as moisture can soften the clusters.
If granola softens over time, briefly re-bake at 300°F for 5–7 minutes to restore crispness.
Frequently Asked Questions
1. Can I substitute the canola oil?
Yes! You can use other neutral oils such as sunflower, avocado, or light olive oil. Coconut oil works too, but it may add a subtle coconut flavor and slightly alter texture.
2. Can I make this recipe gluten-free?
Absolutely. Use certified gluten-free oats to make the clusters suitable for a gluten-free diet. Ensure all other ingredients are also labeled gluten-free if necessary.
3. How do I prevent granola from sticking together too much?
Pressing the mixture firmly into the pan helps it hold shape, but do not over-press. Once cooled, gently break into clusters. Overly thick clusters may stick together; lightly scoring while warm helps control size.
4. Can I add extra ingredients like seeds or dried fruit?
Yes! Chia seeds, flaxseeds, pumpkin seeds, or unsweetened coconut flakes mix well. Add dried fruits after baking to prevent them from burning or becoming too sticky during cooking.
5. How do I adjust sweetness for dietary preferences?
You can reduce the brown sugar slightly or substitute part of the maple syrup with a low-calorie liquid sweetener. Keep in mind that lowering sugar may affect how well clusters hold together, so balance carefully.
