The perfect clumpy granola recipe has a few secrets. To get good clumps in your granola, you’ll want to press down the mixture halfway through cooking, and once more at the end.
The next secret for how to get granola to clump is to avoid mixing it up often, and DO NOT mix it right after it comes out of the oven. Be patient and let the granola fully cool before you break it up.
The best recipe for how to make granola clumpy granola will also include a mixture of 1/2 oil and 1/2 sweetener like honey or maple syrup. The wet ingredients also typically includes vanilla. When you add it to the oats, you want to make sure they are fully coated.
One final trick some people used to get big chunks in their homemade oatmeal is to use egg whites. This can serve as a binding agent and help the chunks stick together better.
Coconut and Cranberry Granola
This is a recipe for coconut and cranberry granola. It uses coconut oil as the oil for the wet ingredients mixture. You want to make sure it’s in liquid form so you may have to heat it briefly if your coconut oil is solid.
You can cook your coconut for the homemade granola along with your oats and other ingredients. Another trick is to add your coconut flakes halfway through cooking so the coconut toasts lightly.
When you add the dried cranberries, or any dried fruit like raisins, add them after the cooking. Sprinkle the dried cranberries on top of the cooked oatmeal and then press them down. They will blend into the oatmeal as it cools and become part of the clumps.
The Best Nuts for Oatmeal Recipes
This coconut oatmeal recipe calls for sliced almonds and sunflower seeds, which go perfectly together. You can also add 2 tablespoons of sesame seeds here. Other oatmeal recipes might call for cashews or walnuts, which can be among the best nuts to use for oatmeal.
If you make a lot of homemade oatmeal, consider trying different flavor combinations. For example you might want to try sliced almonds with dried cherries and vanilla, flavors that are like a cherry pie.
Clumpy Granola Recipe – Coconut Cranberry
- Rimmed baking sheet (10 x 15)
- Parchment paper
- 1 large mixing bowl
- 1 small mixing bowl
- 4 cups rolled oats
- ½ cup raw sunflower seeds
- ¾ cup sliced almonds
- 1½ cup coconut flakes
- ½ teaspoon salt
- ½ teaspoon cinnamon
In small bowl:
- ½ cup coconut oil
- ½ cup honey or maple syrup
- 1 teaspoon vanilla
- 1½ cup dried cranberries
- Preheat oven to 350 degrees
- Combine first ingredient group (rolled oats, sunflower seeds, slivered almonds, coconut flakes, salt and cinnamon) in a large bowl.
- Mix wet ingredients (coconut oil, honey, and vanilla) in small bowl.
- Pour wet ingredients into dry ingredients and stir them together until all the oats are coated, folding about 1 minute.
- Spread the parchment paper on the baking sheet, then spread the clumpy oatmeal mixture out evenly. Cook in the oven at 350 for 25 minutes. Midway through cooking, mix the oats (only once!) and press them firmly down with a spatula.
- Important! When the clumpy oatmeal is done cooking (when it is slightly golden brown, but not too brown), remove it from the oven and do not mix it.
- Spread the dried cranberries on top of the oats and press it firmly down again with a spatula and allow it to cool untouched for 45 minutes.
- Once the coconut cranberry oatmeal is cool, you can break it up into your desired side clumps. Serve in a bowl with milk or as a topping for yogurt. Clumpy oatmeal is even an ideal snack on its own.