Large Clump Granola
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This granola is a staple in our house: my children are never happier than when they walk into the kitchen to find a freshly baked batch cooling on a sheet pan. Seasoned with maple syrup and sea salt, and loaded with nuts and seeds, this granola is not only super tasty but healthy to boot. Read below to find my tips for making excellent large-clump granola.
As I mentioned a few weeks ago in the Bircher muesli post, this granola is a staple in our house, one treat my kids never tire of, a great healthy breakfast or after school snack.
Four Tips for Making Granola that Clumps
- Don’t stir. Don’t stir while it’s baking; don’t stir after you remove it from the oven.
- Bake at a lower temperature. I bake this granola at 275ºF for 45 minutes to an hour or until it’s lightly golden all around. The lower temperature allows the granola to brown slowly and evenly without having to stir.
- Once you remove the granola from the oven, let it cool completely on its sheetpan — this allows it to crisp up further and set. Once cool, you can break the granola into big ragged shards.
- Parchment paper sheets: Parchment paper prevents the granola from sticking to the pan and therefore allows it to break away into big chunks. Save the sheets and use them again and again — store the used sheets in a bag.
Large-Batch Granola
If you’re going through the process of making granola, I don’t think there’s any point in making anything other than a large batch. With that in mind, here’s one final tip:
- Invest in a single large sheetpan: I love these 15x21x1-inch sheetpans. The below recipe yields nearly 3 quarts of granola. You can spread the granola over two standard sheet pans, but a single large sheetpan makes the process easier.
PS: Homemade muesli + Bircher muesli, another staple:
How to Make Large-Clump Granola
First, gather your ingredients. Combine rolled oats, almonds, millet, unsweetened coconut, sea salt, maple syrup, and oil (melted coconut oil or a neutral oil such as grapeseed) in a large bowl. Toss to combine.
Spread onto a parchment-lined sheetpan.
Bake until evenly and lightly golden.
Let cool completely; then break into shards.
Store in an airtight vessel at room temperature.
Large Clump Granola
- Total Time: 1 hour 10 minutes
- Yield: 10 cups
Description
You can bake this granola on two sheetpans, rotating them halfway through the cooking. OR, bake the entire batch on a large 15x21x1-inch sheetpan.
Parchment paper sheets — can’t say enough about them. Save them and use them again and again — I fold mine up and stick them in a ziplock bag.
The recipe halves well, too. See notes below the recipe for those proportions.
Ingredients
- 3/4 cup (160 g) whole millet
- 4 cups (408 g) oats (not instant)
- 1 1/2 cups (100 g) unsweetened coconut flakes
- 2 1/2 cups (220 g) sliced almonds
- 2 teaspoons (7 g) sea salt, such as Maldon
- 1 cup maple syrup
- 1/3 cup grapeseed oil or other neutral oil or melted coconut oil
Instructions
- Preheat the oven to 275ºF.
- In a large bowl, toss together the millet, oats, coconut flakes, almonds and salt. Pour in the maple syrup and oil. Stir to coat.
- Line a baking sheet with parchment paper and spread the oat mixture out on it. Place it in the oven and bake for 45 minutes to hour, or until the edges look slightly dark. Note: As soon as you start smelling it, start checking it. This may take you 30 minutes; it may take you an hour and 15 minutes depending on your oven and baking pan. Really try to use the visual cues: lightly golden throughout with slightly darker edges.
- Do not stir: As in: Do not stir during the cooking process or when it comes out of the oven.
- Let the mixture cool completely on sheet pan. When ready to store, lift up edges of parchment to loosen the granola — this will create nice big shards. Transfer shards to storage container. Pour in remaining granola — it will inevitably break into smaller pieces.
Notes
For a half recipe, use these proportions:
- 1/2 cup (102 g) whole millet
- 2 cups (204 g) oats (not instant)
- 3/4 cup (48 g) unsweetened coconut flakes
- 1 1/4 cups (128 g) sliced almonds
- 1 tsp sea salt
- 1/2 cup maple syrup
- 3 tablespoons grapeseed oil or coconut oil (melted)
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Breakfast
- Method: Baked
- Cuisine: American
Keywords: granola, oats, millet, coconut, coconut oil, maple syrup, sea salt
This post may contain affiliate links. Please read my disclosure policy.
229 Comments on “Large Clump Granola”
I used quinoa since I didn’t have millet and it was delicious! Question about the salt: I dont have Maldon or sea salt. I subbed the same amount Morton Coarse Kosher salt and it was a tad but salty for me. What amount kosher salt would you suggest? Could I just use table salt? What amount table salt would you suggest? This recipe will become a staple in our kitchen. We love it! Thanks!
★★★★★
Great to hear Marilyn! Morton Coarse Kosher salt definitely is on the salty side. I typically use Diamond Crystal kosher salt, and when I can’t find it and find myself using Morton’s, I always have to adjust, because I inevitably make everything too salty. Yes, you can use table salt or a smaller amount of the kosher salt you are using. I would do no more than 1.5 teaspoons. You could even start with a teaspoon or 1.25 teaspoons.
Wonderful granola! We’ve made it many times.
One question…is there another ingredient that could be substituted for the millet? The tiny grains get stuck in our teeth and so we are wondering if something else could be used instead.
★★★★★
Hi Diana! Great to hear. I think you could use really any seed — sunflower or pumpkin seeds might work best. I know some people have used quinoa, but quinoa is also small and might cause the same issue.