Salted Honey Granola Clusters (Printable Version)

Golden oat clusters kissed with honey and fleur de sel, combined with toasted nuts for a perfect crunch.

# Needed Ingredients:

→ 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

# Steps:

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 combined and fluid. Remove from heat and stir in vanilla extract.
04 - Pour 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. Cool completely on baking sheet until granola crisps.
08 - Once cool, break into clusters and store in an airtight container for up to 2 weeks.

# Expert Advice:

01 -
  • The fleur de sel hits at just the right moment, making your brain do a little loop between sweet and salty that keeps you reaching for more.
  • You'll have homemade granola that actually costs less than the fancy bags at the store and tastes infinitely fresher.
  • It comes together in under an hour and fills your entire home with a smell so good you'll want to bottle it.
02 -
  • If you skip the halfway stir, the edges will burn while the center stays soft; those few extra seconds of attention make the entire difference in texture.
  • Add the salt right when it comes out of the oven while everything is still warm—this is the only moment it will stick slightly and distribute evenly instead of pooling at the bottom of your container.
03 -
  • Stir the granola at exactly the 15-minute mark rather than eyeballing it; this consistency prevents burnt edges and ensures even browning across the entire sheet.
  • Let the honey and oil warm together slowly instead of trying to speed it up; rushing this step can separate the mixture and leave you with uneven coating on your oats.
Go Back