Go Back Email Link
–+ servings
Healthy granola recipe with big crunchy clusters styled for a clean Mediterranean diet friendly breakfast.

Healthy Granola Recipe (Crispy Oil-Free Clusters)

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 10 people
Author: Nico Pallotta

  • 2 cups (220 g) rolled oats
  • 1 cup (100 g) mixed nuts any — we use ⅓ cup peanuts, ⅓ cup walnuts, ⅓ cup almonds
  • 3 tablespoons (30 g) mixed seeds any — we use 1 tablespoon each of pumpkin, sunflower, and flax seeds
  • ½ cup (120 g) almond butter substitute tahini
  • ⅓ cup (110 g) honey substitute maple or agave syrup
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt

  • Mix the wet ingredients: Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper for easier cleanup.
    In a large bowl, whisk together ½ cup almond butter, ⅓ cup honey, 1 teaspoon cinnamon, 1 teaspoon vanilla extract, and ¼ teaspoon salt until smooth.
    Microwave the mixture for about 30 seconds to loosen it — this makes it much easier to mix in the dry ingredients.
    Step 1 Wet ingredients mixed together with almond butter honey vanilla and cinnamon in a large bowl.
  • Combine everything: Roughly chop 1 cup mixed nuts and add them to the same bowl along with 2 cups rolled oats and 3 tablespoons mixed seeds. Mix with a spoon until everything is evenly coated.
    Step 2 Oats nuts and seeds stirred together until evenly coated for crunchy granola clusters.
  • Bake the granola: Spread the mixture onto the baking sheet and press it down firmly into a flat, compact layer. This helps create big, crunchy clusters.
    Bake for 15 minutes, then take it out and break it into a few large pieces.
    Press it down again and bake for 7–10 more minutes, or until the edges look dark golden brown.
    Step 3 Granola slab pressed firmly on baking sheet before baking for big crunchy clusters.
  • Cool for crunch: Let the granola cool on the baking sheet for 20 minutes. It won’t be crunchy right away, but it will crisp up as it cools.
    Break into clusters and store in an airtight jar. Enjoy with Greek yogurt and fresh fruit for a healthy, filling breakfast.
    Step 4 Granola cooling on sheet pan to crisp up before storing for a healthy breakfast.
Substitutions
  • Rolled oats → Old-fashioned oats; quick oats for a softer, less-crunchy texture; gluten-free certified oats if needed.
  • Mixed nuts → Any nuts; peanuts, walnuts, almonds; swap in pecans, cashews, hazelnuts, or use seeds only for a nut-free version.
  • Mixed seeds → Pumpkin, sunflower, flax; substitute chia, hemp, or sesame seeds.
  • Almond butter → Tahini for earthy Mediterranean notes; peanut butter for a cozier flavor.
  • Honey → Maple syrup or agave for milder sweetness.
  • Cinnamon → Pumpkin spice or a pinch of nutmeg.
  • Vanilla extract → Almond extract for a sweeter aroma.
  • Salt → Flaky sea salt for a punchier finish.
 
Tips
  • Warm the wet ingredients: Microwave almond butter + honey for 20–30 seconds for easy mixing.
  • Press firmly: The tighter you pack it, the bigger and crunchier the clusters.
  • Watch the color, not the clock: Bake until the edges turn dark golden brown.
  • Cool completely: Let it sit undisturbed so it crisps up properly.
  • Use any nuts or seeds: Swap in whatever combo you’ve got—pecans, cashews, chia, hemp, etc.
  • Adjust sweetness: Add more honey or sub maple for a slightly sweeter batch.
  • Chop nuts smaller: Great for kids or anyone who prefers softer bites.
  • Make it a meal: Pair with yogurt, fruit, or milk for a full breakfast.
  • Store smart: Airtight jar = peak crunch for up to two weeks.
QR Code linking back to recipe