Description
This Salted Honey Granola Clusters recipe combines toasted oats, nuts, and shredded coconut with a sweet honey glaze and a touch of sea salt for the perfect balance of crunchy, sweet, and savory. Baked until golden and fragrant, these granola clusters make a delicious and healthy snack or breakfast topping that you can enjoy on their own or with yogurt or milk.
Ingredients
Scale
Dry Ingredients
- 3 cups old-fashioned rolled oats
- 1 cup raw nuts (almonds, pecans, or walnuts), roughly chopped
- 1/3 cup unsweetened shredded coconut (optional)
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon fleur de sel, plus extra for sprinkling
Wet Ingredients
- 1/2 cup honey
- 1/3 cup neutral oil (sunflower, grapeseed, or melted coconut oil)
- 1 teaspoon pure vanilla extract
Instructions
- Prepare Equipment: Preheat your oven to 325°F and line a large baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Combine Dry Ingredients: In a large mixing bowl, mix together the oats, chopped nuts, shredded coconut if using, and ground cinnamon. This forms the base of your granola.
- Warm Wet Ingredients: Gently warm the honey and oil together in a small saucepan over low heat until fully combined and fluid. Remove from heat and stir in the vanilla extract for added flavor.
- Coat Granola Mixture: Pour the warm honey mixture over the dry ingredients. Stir thoroughly to ensure every oat and nut piece is evenly coated with the honey glaze, which will help the clusters stick together during baking.
- Spread on Baking Sheet: Transfer the coated mixture onto the prepared baking sheet and spread it out evenly. Press down lightly with a spatula to encourage the granola to form into clusters as it bakes.
- Bake Granola: Bake for 25 to 30 minutes, stirring once halfway through to ensure even browning. Bake until the granola is golden and releases a fragrant aroma.
- Season and Cool: Remove the baking sheet from the oven and immediately sprinkle the granola with fleur de sel to add a pleasant salty contrast. Let it cool completely on the sheet; the granola will crisp up as it cools.
- Store: Once fully cooled, break the granola into clusters of your preferred size. Store them in an airtight container at room temperature for up to 2 weeks, retaining their crunch and flavor.
Notes
- You can vary the type of nuts used to suit your taste or what you have on hand.
- If you prefer larger clusters, press the granola down firmly before baking and avoid over-stirring during baking.
- The fleur de sel enhances the flavor by balancing the sweetness of the honey with a mild saltiness.
- Store granola in an airtight container to keep it fresh and crunchy.
- Omitting the shredded coconut will still yield delicious granola, but the coconut adds extra texture and flavor.
