Salted Honey Granola Clusters (Printable)

Crunchy oat and nut clusters sweetened with honey and seasoned with fleur de sel for perfect flavor balance.

# What You'll Need:

→ Dry Ingredients

01 - 3 cups old-fashioned rolled oats
02 - 1 cup raw nuts (almonds, pecans, or walnuts), roughly chopped
03 - 1/3 cup unsweetened shredded coconut, optional
04 - 1/2 teaspoon ground cinnamon

→ Wet Ingredients

05 - 1/2 cup honey
06 - 1/3 cup neutral oil (sunflower, grapeseed, or melted coconut oil)
07 - 1 teaspoon pure vanilla extract

→ Finishing

08 - 1/2 teaspoon fleur de sel, plus extra for sprinkling

# How to Make It:

01 - Preheat oven to 325°F. Line a large baking sheet with parchment paper.
02 - In a large mixing bowl, combine oats, chopped nuts, coconut if using, and cinnamon.
03 - In a small saucepan over low heat, gently warm honey and oil until just combined and fluid. Remove from heat and stir in vanilla extract.
04 - Pour the honey mixture over dry ingredients and mix well, ensuring all oats and nuts are evenly coated.
05 - Spread mixture in an even layer on prepared baking sheet. Press down lightly with a spatula to encourage cluster formation.
06 - Bake for 25 to 30 minutes, stirring halfway through for even browning, until golden and fragrant.
07 - Remove from oven and immediately sprinkle with fleur de sel. Let cool completely on baking sheet; granola will crisp as it cools.
08 - Once cool, break into clusters and store in an airtight container for up to 2 weeks.

# Expert Hints:

01 -
  • It tastes like the fancy granola from upscale coffee shops but costs a fraction of the price and takes barely any effort.
  • The fleur de sel trick transforms ordinary honey granola into something that feels sophisticated enough to impress people at breakfast.
  • One batch lasts nearly two weeks in an airtight container, so you can make it once and feel productive all week.
02 -
  • Don't skip the cooling step on the baking sheet—pulling the granola into containers while it's still warm will trap steam and make it chewy instead of crunchy by the next morning.
  • Fleur de sel really is worth the small investment and slight hunt at the grocery store because table salt dissolves and disappears, while fleur de sel crystals stay intact and provide those little pops of savory surprise.
03 -
  • Make a double batch on a Sunday afternoon because single batches somehow disappear before you've finished organizing your pantry, and having extra on hand prevents disappointing breakfasts later in the week.
  • Store it in glass jars with tight-fitting lids rather than plastic containers because the seal stays better and the granola stays crunchier far longer.
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