A perfectly sweet, nutty, granola recipe filled with clusters of almonds, chia, honey, psyllium, olive oil (or coconut oil) and rolled oats. This rubble of granola clusters stands up to milk, yogurt, and eating by the handful. Dark chocolate chips and dried cherries are extraordinarily good mixed into a batch, ditto coconut chips, dried mango, and banana chips. Whether you enjoy it unadorned or gild the lily, this recipe is a cluster-filled breakfast triumph. Enjoy with yogurt and fruit or decorate a smoothie bowl with a strip of the clusters.
This recipe helps me gear up for the day ahead. And I need it. I’m taking a feel-good, feel-stronger attitude towards this year. I’m trying to exercise daily, and a little more intensely than I used to, doing barre3 workouts and power yoga most days. Not only is this clearing my mind, it’s making feel a tad less homesick in London (I love it but I miss my family!). Stronger, healthier, happier a means I could put my all into my work.
And speaking of homesickness, I’m going to be embarrassingly Canadian when I tell you this: I miss pure maple syrup. It was my preferred sweetener when making granola, transforming into a crisp, candied, lightly sweet masterpiece. Maple syrup can be purchased in the UK, but the price tag is something I can’t deal with. So, honey it is. While still pricier, I was able to find a very large jar of the most beautiful, thick, unpasteurized Greek honey, and I immediately thought of granola.
I had tried making granola with honey before, testing high and low temperatures, ratios, different fats, stirring, not stirring–the works. I always felt it turned out slightly soggy, losing crispness in just days. But I think I’ve finally nailed it with this recipe.
The key was water-absorbing psyllium powder, which delivers an incredible amount of fibre. If you’re wondering how to make granola clusters, no flour is need with this recipe. It’s the psyllium powder that holds everything together, helping to form those crisp, cookie-like granola bundles. Along with chia seeds, almonds, oats, honey, and olive oil (you can make this granola with melted coconut oil, if you like), it’s a supercharged breakfast that actually keeps you full for the morning (the other night I actually at this with pineapple and yogurt for dinner, so it’s an all-day granola now!).
I’m still pining for my Canadian maple syrup, but honey is hired for my granola sweetening needs until further notice.
Honey, Almond, and Chia Cluster Granola Recipe
It’s easy to make a high-fiber, healthy, and most importantly, delicious, homemade granola. This crunchy granola cluster recipe combines quick oats, honey, almonds, chia seeds, psyllium (it’s the psyllium powder that holds everything together, helping to form those crisp, cookie-like granola bundles), and olive oil or coconut oil. Crunchy, sweet, perfect with yogurt and fruit in the morning. Add chocolate chips to the fully cooled granola for a sweet hit, or stir in dried fruit, or do both. When baking and cooling granola, be sure not to stir the mixture as this will break up those hard-earned clusters–I know it’s very tempting to fuss about with it, but your patience will be rewarded with an extra-crunchy, cluster-filled batch of granola.
Makes approx. 5½ cups
4 cups old-fashioned rolled oats
1 cup whole raw almonds or walnuts or blanched hazelnuts, roughly chopped
2 Tbsp psyllium powder or ground chia seed powder (not psyllium husk, and not whole chia seeds as below; this helps form the clusters)
2 Tbsp whole chia seeds
1 Tbsp ground cinnamon
¾ tsp salt
½ cup honey, warmed slightly if very thick
1/3 cup extra-virgin olive oil or melted coconut oil
- Preheat oven to 300ºF (150ºC). Line a large rimmed baking sheet or 2 small rimmed baking sheets with parchment paper.
- In a large bowl, mix oats, almonds or walnuts or hazelnuts, psyllium powder or chia powder, whole chia seeds, cinnamon, and salt until fully combined and powders are free of lumps. Mix in honey and olive oil until mixture is damp and fully saturated with liquid. Tip onto prepared baking sheet(s) and spread into an even layer.
- Bake for 30 minutes, do not stir, rotate baking sheet(s), and bake for a further 25 to 30 minutes, until an even deep brown. Turn off oven and let sit in there for 15 minutes. Remove from oven and cool completely, again, without stirring. Once cool, break into clusters and store airtight at room temperature for 1 to 2 months, depending on the humidity of your kitchen. Serve with yogurt or milk and fruit, or add crunch on top of your smoothie bowl.