Very Nutty Granola Clusters

A small white bowl filled with nutty granola clusters on a white countertop

How is everyone doing out there? I hope you’re all taking care of yourselves and each other and most importantly being kind to one another. 🙂

Being isolated has been fairly easy so far. It helps that I’m a homebody by nature, but keeping the little one growing inside me safe is also a no brainer. I’ve been passing the time in the kitchen quite a bit lately so when I re-discovered all the leftover nuts from Christmas baking I had hiding in the fridge I thought “what the hey, let’s tinker”!

This very nutty granola clusters recipe is a riff on my Ancient Grains Granola Clusters except this one is quite literally, just nuts. Well, some seeds are thrown in for good measure too. 😉

Simple and quick to put together and it will fill your house with an amazing aroma as it bakes in the oven. The only trick will be trying to wait until it is completely cool before breaking it into pieces and gobbling it up.

Stay safe, stay healthy and keep your distance.

Happy baking!

If you liked this recipe you are going to love these ones!

Ancient Grains Granola Clusters
Toasted Ancient Grains Muesli
Spelt Trail Mix Cookies

Very Nutty Granola Clusters

Course Breakfast
Keyword Granola
Author Sophie


  • 3 cups coarsely chopped unsalted nuts 1 cup each hazelnuts, walnuts and pecans (or other nuts)
  • 1/3 cup unsalted pumpkin seeds
  • 1/3 cup unsalted sunflower seeds
  • 1/2 cup finely ground flax seeds
  • 1/2 cup unsweetened, shredded coconut
  • 1/2 tsp sea salt
  • 1/2 tsp ground cinnamon
  • 1/4 cup coconut oil
  • 1/4 cup honey
  • 2 tsp vanilla extract


  1. Preheat the oven to 325 degrees F. Line a large baking sheet with parchment and set aside. In a large bowl, mix together the nuts, seeds, coconut, salt and cinnamon. Set aside.

  2. In a small saucepan, melt the coconut oil on low heat. Remove from the heat and add the honey and vanilla extract. Stir to combine.

  3. Add the coconut oil mixture to the dry ingredients and stir until completely coated. Spread the mixture evenly onto the baking sheet and press down with a spatula to compact it.

  4. Bake for 20 – 25 minutes or until the edges of the granola are lightly browned. Let the granola cool completely before breaking into clusters. Store in air tight jars or containers in the fridge for up to 4 weeks.

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