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.
231 Comments on “Large Clump Granola”
I love the original toasted muesli recipe. I’ll definitely give this a try.
this granola looks AMAZING! i always make my own, and like you, am constantly tweaking. you’ve given me some great ideas to try!
I love using millet in granola and I’ve never tried the lower heat/no stirring technique. I’m definitely going to give this recipe a try.
Believe it or not, I just bough coconut oil for the first time and have yet to cook with it. I think I will be trying it in this recipe soon. Thank you!
YUM! Granola is one of my greatest struggles – I burn it every time. This recipe looks delicious though and I can’t wait to try again! Coconut oil is our favorite.
Lovely recipe!
I’m slowly working coconut oil into more and more baking recipes; I’ve found that anything involving oats is delicious with coconut oil. Adding this recipe to my to-do list 😉
Everything should be Fair Trade.
Love the recipe.
This granola looks awesome! And I love barkthins which I see pictured 🙂
What a great idea to use coconut oil in granola! I usually use olive oil.
I love the idea of millet. This will be my project this weekend! Thanks for the idea.
Millet is awesome and so is this granola! Fair trade is so important and something that we should all try to support and buy! What a generous giveaway with great products.
This looks so good- would be amazing on top of some yogurt!
That granola looks delicious! And what an amazing variety of goodies in the Fair Trade giveaway!
I love your original toasted muesli recipe and can’t wait to try this. The millet looks so pretty in it. I agree store bought granola almost never compares to homemade!
I like to make granola but I’ve never tried millet. I’ll have to check that out.
Love the coconut you’ve added to this mix! I’m especially thrilled with your method. Haha my days of constant granola-stirring are over! I’m envious of those big shards you ended up with (and didn’t even have to do any egg-white or extra-oil tricks). Amazing!
Love the coconut oil and the lower temp! Gotta try it!
This recipe looks tasty!
This recipe sounds AMAZING! I’m a new subscriber (couple of months) and have been really enjoying Alexandra’s Kitchen. 🙂
What wonderful products in the Fair Trade Giveaway! I’d love to try them; thanks for the opportunity to enter the draw.
~k
I’m going to have to try granola making again with this recipe. I love the flavor of homemade granola but hate that it never holds together and often gets a bit too toasted.
I have to admit to buying commercial granola on occasion but only Purely Elizabeth original and only when it’s on sale. It is as good as any I have ever made.
Looks like a lot of yummy stuff that I would love to try! Live out in the country, so our grocery stores don’t stock these sorts of items.
This granola looks great. I plan to give it a go.
Ali! I think it’s been 2 or 3 years since I’ve been hooked on making your granola recipe every week for my breakfast. And I can’t believe that just a few months ago I switched to the toasted muesli recipe, which is way easier than the original one I had been making, and I think it tastes better too. So I absolutely love that you posted additional granola developments, you make my life better every time you post. 🙂
This granola looks AMAZING! Can’t wait to try it.
This looks great!
Happy Mother’s Day, Ali!
i switched to coconut oil in my homemade granola too. love the flavor. great giveaway..thanks!
Can’t wait to try this one, Ali – love the idea of coconut oil along with the coconut! Thanks for another hit!
Looks golden and delicious! Can’t wait to try. Thanks for the recipe!