Name: Coconut Granola Clusters Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 50 min
Cuisine: American
Ingredients: 2 cups old-fashioned rolled oats; 1 cup shredded or flaked unsweetened coconut; 1 cup chopped nuts (almonds, pecans, or cashews); 1/3 cup honey or maple syrup; 1/4 cup coconut oil, melted; 1 tsp vanilla extract; 1/4 tsp salt; Optional: 1 tbsp chia seeds, 1 tbsp flaxseeds, 1/2 tsp cinnamon, 1/3 cup dried fruit (added after baking)

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These Coconut Granola Clusters are golden, crunchy, and packed with nutty coconut flavor in every bite. They’re a perfect grab-and-go snack or breakfast topper that I can enjoy straight from the jar or sprinkled over yogurt. Unlike traditional granola, these bake up in satisfying chunks, giving me that addictive, cookie-like crunch I crave in a healthy treat.

Why You’ll Love This Recipe

I love how easy and customizable this recipe is — I can whip it up with pantry staples and tweak it based on what I have on hand. These clusters are naturally sweetened, loaded with texture, and baked to crispy perfection. They’re great for meal prep, travel snacks, or even gift jars. The toasted coconut adds a warm, tropical flavor that keeps me coming back for more. Coconut Granola Clusters Recipe

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Old-fashioned rolled oats
Shredded or flaked unsweetened coconut
Chopped nuts (like almonds, pecans, or cashews)
Honey or maple syrup
Coconut oil (melted)
Vanilla extract
Salt
Optional: chia seeds, flaxseeds, cinnamon, or dried fruit for after baking

Directions

I preheat the oven to 325°F (165°C) and line a baking sheet with parchment paper.
In a large bowl, I mix together the oats, coconut, and chopped nuts.
In a small saucepan or microwave-safe bowl, I warm the honey (or maple syrup), melted coconut oil, vanilla, and salt until everything blends together smoothly.
I pour the wet mixture over the dry ingredients and stir until everything is well coated.
I spread the granola mixture evenly onto the baking sheet, pressing it down gently with a spatula to help it form clusters.
I bake for 20–25 minutes, rotating the pan halfway through, until the granola is golden and fragrant.
I let it cool completely on the baking sheet without stirring so the clusters firm up as they cool.
Once cooled, I break it into large chunks and store it in an airtight container.

Servings and timing

This recipe yields about 4 cups of granola clusters, which gives me roughly 8 servings. Prep time is 10 minutes, and bake time is 25 minutes, with additional cooling time of about 15–20 minutes.

Variations

I sometimes add a sprinkle of cinnamon or nutmeg for extra warmth.
For a tropical twist, I mix in dried pineapple or mango after baking.
I swap the nuts with seeds like pumpkin or sunflower seeds for a nut-free version.
For added crunch, I throw in some puffed rice or quinoa.
If I want a chocolate fix, I stir in mini chocolate chips once the granola has fully cooled.

Storage/Reheating

I store the granola clusters in an airtight jar or container at room temperature for up to 2 weeks. To keep them extra crunchy, I make sure they’re fully cooled before sealing. For longer storage, I freeze them in a zip-top bag for up to 2 months. There’s no need to reheat — they’re ready to eat right out of the container. Coconut Granola Clusters Recipe

FAQs

How do I get big clusters in my granola?

I press the mixture firmly onto the baking sheet and avoid stirring during or after baking. Letting it cool completely before breaking it apart helps the clusters stay intact.

Can I make this granola vegan?

Yes, I use maple syrup instead of honey to keep it fully plant-based.

Can I use sweetened coconut?

I prefer unsweetened to control the sweetness, but sweetened coconut works if I want a dessert-like granola. I just reduce the liquid sweetener slightly.

Is coconut oil necessary?

Coconut oil adds richness and flavor, but I’ve used melted butter or avocado oil as substitutes and still got great results.

Why is my granola not crunchy?

If it’s not crunchy, it might need a few more minutes in the oven. I also make sure to spread it in an even, not-too-thick layer and let it cool fully without stirring.

Conclusion

Coconut Granola Clusters are one of my favorite make-ahead snacks — crunchy, lightly sweet, and full of wholesome ingredients. They’re easy to customize, simple to bake, and endlessly snackable. Whether I’m topping a smoothie bowl or grabbing a handful on the go, these clusters never disappoint.