Easy Cinnamon Maple Granola Clusters Recipe (Make-Ahead + Gluten-Free Option)

Prep Time 10 mins
Cook Time 30 mins
Rest Time 45 mins
Total Time 1 hr 25 mins
Cooking Method:
Cuisine:
Courses: , ,
Difficulty: Beginner
Cooking Temp: 150  C
Servings: 8
Best Season: All Seasons
Description

A crunchy, warmly spiced cinnamon maple granola that bakes into sticky clusters — perfect for spooning over yogurt, packing for breakfasts on the go, or snacking straight from the jar. Made with rolled oats, toasted nuts, real maple syrup and just enough coconut oil to bind, these clusters are naturally sweetened, easy to customize, and keep well for meal prep. SEO friendly: cinnamon maple granola clusters recipe, crunchy granola clusters, maple granola.

Ingredients
    For the Base
  • 3 cup rolled oats (old-fashioned)
  • 1 cup large flake quinoa or additional oats (optional for extra crunch)
    • For the Nuts & Seeds
  • 11 cup raw almonds (roughly chopped)
  • 0.5 cup raw pecans (halved or roughly chopped)
  • 0.5 cup raw pumpkin seeds (pepitas)
  • 0.25 cup sunflower seeds
    • For the Sweet Binder
  • 0.5 cup maple syrup (pure)
  • 0.25 cup coconut oil (melted)
  • 2 tbsp brown sugar (lightly packed)
  • 1 tsp vanilla extract
    • For the Spice & Salt
  • 2 tsp ground cinnamon
  • 0.25 tsp ground nutmeg (optional)
  • 0.5 tsp fine sea salt
    • For the Mix-ins (Stirred in After Baking)
  • 0.75 cup dried cranberries or raisins
  • 0.5 cup unsweetened shredded coconut (toasted if you like)
  • 0.5 cup chopped dried apple or apricot (optional)
    • Optional Finishing (for shine/crunch)
  • 1.0–2.0 tbsp maple syrup (for a light glaze after baking)
  • Pinch flaky sea salt for sprinkling
Instructions
    Preheat and Prep
  1. 1
    Position a rack in the center of the oven and preheat to 150°C. Line a large rimmed baking sheet with parchment paper or a silicone baking mat. Measure out ingredients so everything is ready to work with — the binder will be hot and the process goes quickly.
    2. Toast the Dry Base
  2. 2
    In a large mixing bowl, combine the rolled oats, quinoa flakes (if using), chopped almonds, pecans, pumpkin seeds and sunflower seeds. Toss gently to mix. Spread the mixture in an even layer on the prepared baking sheet and toast in the oven for 8–10 minutes, stirring once halfway, until the oats and nuts begin to smell toasty. This step deepens flavor and improves crunch.
    3. Make the Cinnamon-Maple Binder
  3. 3
    While the dry mix toasts, whisk together maple syrup, melted coconut oil, brown sugar, vanilla extract, ground cinnamon, nutmeg (if using) and sea salt in a small heatproof bowl. Warm briefly in the microwave (10–15 seconds) or on the stovetop just until the sugar dissolves and the mixture is smooth — it should be pourable but not boiling.
    4. Combine and Form Clusters
  4. 4
    Remove the toasted oats and nuts from the oven. Immediately pour the warm binder evenly over the hot dry mix on the baking sheet. Use a sturdy spatula to fold and press the binder into the oat mixture, making sure most pieces get coated. Press the mixture firmly into an even layer on the sheet — the more you press, the bigger the clusters will hold together.
    5. Bake Slowly for Crunch & Cluster Formation
  5. 5
    Return the packed baking sheet to the oven and bake at 150°C for 12–18 minutes. Check at 12 minutes: you want the mix to be golden (not dark brown) and set. Baking until just golden ensures a crisp exterior while preventing bitterness. For extra large clusters, bake toward the longer end and avoid stirring; for smaller clusters, gently break and stir once after 8–10 minutes, then press and finish baking.
    6. Cool to Set Clusters
  6. 6
    Remove the tray from the oven and — very important — let it cool completely on the baking sheet without disturbing for at least 30–45 minutes. As it cools, the maple-coconut binder hardens and the granola will crack into clusters. If you wish to add a light glaze, brush the top with 1–2 tablespoons of maple syrup while still warm, then cool.
    7. Add Soft Mix-ins and Store
  7. 7
    Once fully cooled, use a sturdy spatula or your hands to break the sheet into clusters of your preferred size. Transfer clusters to a large bowl and stir in dried cranberries, shredded coconut and other dried fruits so they don't get baked and chewy. Store in an airtight jar or container at room temperature for up to 2 weeks, or freeze for up to 3 months.
Note

Make it vegan: Already vegan if you use maple syrup and coconut oil; ensure brown sugar is vegan if required.

Gluten-free: Use certified gluten-free oats and verify other add-ins are gluten-free.

Cluster size tip: Press firmly before baking and avoid stirring during the final bake to create larger clusters. For chunkier clusters, press the mixture into a smaller area on the baking sheet (less surface area = thicker layer).

Sweetness adjustment: Reduce maple syrup by 2 tablespoons for less sweet granola, or add up to 2 tbsp more for a stickier result.

Nut-free option: Replace nuts with extra seeds (pumpkin, sunflower, chia) and add 0.75 cup toasted coconut flakes for texture.

Reheating: To refresh crunch, spread a portion on a baking sheet and warm at 120°C for 5–8 minutes.

Storage: Airtight jar at room temperature for up to 2 weeks; refrigerate for up to 1 month, freeze up to 3 months. Thaw at room temperature.

Uses: Yogurt topping, cereal with milk, oatmeal mix-in, ice cream crunch, or gift jars.

Keywords: crunchy granola, maple cinnamon, make-ahead breakfast
Read it online: https://petitepanini.com/recipe/easy-cinnamon-maple-granola-clusters-recipe-make-ahead-gluten-free-option/