nutty granola clusters
But, if you want to know what nutty honey oat clusters taste like: they taste like… a chewy granola bar (my husband only likes using descriptive words when it comes to my awful morning appearance, apparently). In my morning zombie pondering, it tastes soft like oatmeal with roasted and crunchy bits of honey covered nuts. Now I must decide what he means when he says tetris theme music reminds him of me.
Whaaa?
One Year Ago: Leeks Braised in Garlic and Wine
Nutty Granola Clusters
Makes about 5 cups.
This recipe, besides being extremely easy and quick, is very customizable. Like dried fruit? Add it. Want coconut? Put it in. Prefer maple syrup over honey? Swap it. Like sunflower seeds? Throw them in. This is just the starting point of something greater.
2 cups old fashioned oats
2/3 cup all-purpose flour
1/3 cup packed light brown sugar
1 teaspoon salt
1 cup chopped assorted nuts, toasted
1/2 cup unsalted butter
1/2 cup honey
1 egg white
Preheat oven to 325-degrees. Line a rimmed baking sheet with parchment paper.
In a large bowl mix together the oats, flour, brown sugar, salt and nuts.
In a microwave safe bowl heat the butter and honey together until the butter is melted. Pour over the oat mixture and stir until combined.
Whisk egg white in a small bowl until frothy. Add to oat mixture and mix until incorporated.
Evenly spread oat mixture onto parchment-lined baking sheet and bake until golden brown, about 15 minutes.
Let granola cool completely, then break apart into tiny pieces. Serve with milk and fruit.
Conversions & Equivalents
Volume | Baking | Metric | Pan Size | Temperature | Oven | Other
1/2 teaspoon
=
30 drops
1 teaspoon
=
1/3 tablespoon OR 60 drops
3 teaspoon
=
1 tablespoon or 1/2 fluid ounce
1/2 tablespoon
=
1 1/2 teaspoons
1 tablespoon
=
3 teaspoons or 1/2 fluid ounce
2 tablespoons
=
1/8 cup or 1 fluid ounce
3 tablespoons
=
1 1/2 fluid ounces
4 tablespoons
=
1 1/4 cup or 2 fluid ounces
5 1/3 tablespoons
=
1/3 cup or 5 tablespoons + 1 teaspoon
8 tablespoons
=
1/2 cup or 4 fluid ounces
10 2/3 tablespoons
=
2/3 cup or 10 tablespoons + 2 teaspoons
12 tablespoons
=
3/4 cup or 6 fluid ounces
16 tablespoons
=
1 cup or 8 fluid ounces or 1/2 pint
1/8 cup
=
2 tablespoons or 1 fluid ounce
1/4 cup
=
4 tablespoons or 2 fluid ounces
1/3 cup
=
5 tablespoons + 1 teaspoon
3/8 cup
=
1/4 cup + 2 tablespoons
1/2 cup
=
8 tablespoons or 4 fluid ounces
2/3 cup
=
10 tablespoons + 2 teaspoons
5/8 cup
=
1/2 cup + 2 teaspoons
3/4 cup
=
12 tablespoons or 6 fluid ounces
7/8 cup
=
3/4 cup + 2 tablespoons
1 cup
=
16 tablespoons or 1/2 pint or 8 fluid ounces
2 cups
=
1 pint or 16 fluid ounces
1 pint
=
2 cups or 16 fluid ounces
1 quart
=
2 pints or 4 cups or 32 fluid ounces
1 gallon
=
4 quarts or 8 pints or 16 cups or 128 fluid ounces
FLOUR
1 cup all-purpose flour
=
5 ounces or 142 grams
1 cup cake flour
=
4 ounces or 113 grams
1 cup whole wheat flour
=
5 1/2 ounces or 156 grams
SUGAR
1 cup granulated white sugar
=
7 ounces or 198 grams
1 cup packed brown sugar
=
7 ounces or 198 grams
1 cup confectioners sugar
=
4 ounces or 113 grams
COCOA POWDER
1 cup cocoa powder
=
3 ounces or 85 grams
BUTTER
4 tablespoons
=
1/2 stick or 1/4 cup or 2 ounces
8 tablespoons
=
1 stick or 1/2 cup or 4 ounces
16 tablespoons
=
2 sticks or 1 cup or 8 ounces
32 tablespoons
=
4 sticks or 2 cups or 1 pound
1/4 teaspoon
=
1.23 milliliters
1/2 teaspoon
=
2.46 milliliters
3/4 teaspoon
=
3.7 milliliters
1 teaspoon
=
4.93 milliliters
1 1/4 teaspoon
=
6.16 milliliters
1 1/2 teaspoon
=
7.39 milliliters
1 3/4 teaspoon
=
8.63 milliliters
2 teaspoon
=
9.86 milliliters
1 tablespoon
=
14.79 milliliters
2 tablespoons
=
29.57 milliliters
1/4 cup
=
59.15 milliliters
1/2 cup
=
118.3 milliliters
1 cup
=
236.59 milliliters
2 cups or 1 pint
=
473.18 milliliters
3 cups
=
709.77 milliliters
4 cups or 1 quart
=
946.36 milliliters
1/4 teaspoon
=
1.23 milliliters
4 quarts or 1 gallon
=
3.785 liters
PAN SIZE
VOLUME
CAN SUBSTITUTE WITH
1 8-inch round cake pan
4 cups
1 8x4-inch loaf pan
1 9-inch round cake pan
1 9-inch pie plate
2 8-inch round cake pans
8 cups
2 8x4-inch loaf pans
1 9-inch tube pan
2 9-inch round cake pans
1 10-inch bundt pan
1 11x7-inch baking dish
1 10-inch springform pan
1 9-inch round cake pan
6 cups
1 8-inch round cake pan
1 8x4-inch loaf pan
1 11x7-inch baking dish
2 9-inch round cake pans
12 cups
2 8x4-inch loaf pans
1 9-inch tube pan
2 8-inch round cake pans
1 10-inch bundt pan
2 11x7-inch baking dish
1 10-inch springform pan
1 10-inch round cake pan
11 cups
2 8-inch round cake pan
1 9-inch tube pan
1 10-inch springform pan
2 10-inch round cake pans
22 cups
5 8-inch round cake pans
3 or 4 9-inch round cake pans
2 10-inch spring form pan
9-inch tube pan
12 cups
2 8-inch round cake pans
2 9-inch round cake pans
1 10-inch bundt pan
10-inch tube pans
16 cups
3 9-inch round cake pans
2 10-inch pie plates
4 8-inch pie plates
2 9x5-inch loaf pans
2 8-inch square baking dishes
2 9-inch square baking dishes
10-inch bundt pan
12 cups
1 9x13-inch baking dish
2 9-inch round cake pans
1 9-inch tube pan
2 11x7-inch baking dishes
1 10-inch springform pan
11x7x2-inch baking dish
6 cups
1 8-inch square baking dish
1 9-inch square baking dish
1 9-inch round cake pan
9x13x2-inch baking dish
15 cups
1 10-inch bundt pan
2 9-inch round cake pans
3 8-inch round cake pans
1 10x15-inch jellyroll pan
10x15x1-inch jellyroll pan
15 cups
1 10-inch bundt pan
2 9-inch round cake pans
2 8-inch round cake pan
1 9x13-inch baking dish
9x5-inch loaf pan
8 cups
1 10-inch pie plate pan
1 8-inch square baking dish
1 9-inch square baking dish
8x4-inch loaf pan
6 cups
1 8-inch round cake pan
1 11x7-inch baking dish
9-inch springform pan
10 cups
1 10-inch round cake pan
1 10-inch spring form pan
2 8-inch round cake pans
2 9-inch round cake pans
10-inch springform pan
12 cups
2 8x4-inch loaf pan
1 9-inch tube pan
2 9-inch round cake pans
1 10-inch bundt pan
2 11x7-inch baking dishes
2 8-inch round cake pans
8-inch square baking dish
8 cups
1 9x5-inch loaf pan
2 8-inch pie plates
9-inch square baking dish
8 cups
1 11x7-inch baking dish
1 9x5-inch loaf pan
2 8-inch pie plate
Water Freezes
32°F
0°C
40°F
4.4°C
50°F
10°C
60°F
15.6°C
70°F
21.1°C
80°F
26.7°C
90°F
32.2°C
100°F
37.8°C
110°F
43.3°C
120°F
48.9°C
130°F
54.4°C
140°F
60°C
150°F
65.6°C
160°F
71.1°C
170°F
76.7°C
180°F
82.2°C
190°F
87.8°C
200°F
93.3°C
Water Boils
212°F
100°C
250°F
121°C
300°F
149°C
350°F
177°C
400°F
205°C
450°F
233°C
500°F
260°C
275°F
=
140°C or Gas Mark 1
300°F
=
150°C or Gas Mark 2
325°F
=
165°C or Gas Mark 3
350°F
=
180°C or Gas Mark 4
375°F
=
190°C or Gas Mark 5
400°F
=
200°C or Gas Mark 6
425°F
=
220°C or Gas Mark 7
450°F
=
230°C or Gas Mark 9
475°F
=
240°C or Gas Mark 10
And for conversions that are not listed I found a great conversion calculator here!
Comment Guidelines
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The Good Kind of Comments:
- Conversational. If you're starting or continuing a conversation about your life, your experiences in the kitchen, or stories about your family, then I love and welcome your comments. The ability to genuinely connect with other people with similar interests whom I may never otherwise meet is one of the things I most love about the food blogging community, and I encourage people to participate as much as they'd like in these sometimes spontaneous conversations.
- Feedback. If you tried a recipe that you found on The Red Spoon, I would love to hear about it. Whether it was a success or a flop, whether you added ingredients or adjusted cooking times, whatever you did, I am always interested in hearing how things went in another kitchen with the same recipe.
- Questions. If something in a recipe is confusing or obviously wrong, please feel free to ask a question. Or, if you're just really curious about where we bought the cutest outfit on the latest Henry cameo, don't be shy at all about asking.
The Bad Kind of Comments:
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- Nastygrams. Every once in a while I find one of these in my inbox or in a comment on a post. People sending me nastygrams: don't do it. You're wasting your time. I really don't care if you think my blog "looks like" another blog, of if you think talking about my kid and putting pictures of him in posts is "copying" another blog. Seriously. The blog you're rushing to defend probably didn't come up with that one either, and even if they did there is nothing illegal, unethical, or unfair about doing the same thing. If you're genuinely concerned that plagiarism has taken place on The Red Spoon, just send me a polite email asking if I forgot to credit someone somewhere. But when you leave an anonymous comment saying that my website is ugly, you have become that annoying kid on the playground that wants to correct everyone but that no one else likes, except you're not a kid so what's your excuse? Your comment will be deleted, your email won't be responded to, and thank you for the page views and corresponding advertising revenue.
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I make loads of granola and LOVE the idea of adding egg white to make it into clusters. Thanks! (And, by the way, I think the Tetris music is very cool. So you’re OK.)
Looks delicious! I’m going to make this replacing 1/2 of the flour with cocoa and adding coconut, sunflower seeds, and dried cranberries!
I love your blog!
I want some of this! YUM!! Going on my list of things to make soon!
This is what I need in about five hours when I get up for my run. Good stuff.
This is what I should be eating instead of big muffins in the mornings!
I think people should cut others some slack in the mornings and not expect everyone to be a cheerful Pollyanna without a cup (or five) of coffee! :)
I am making this today. Fantastic looking recipe. Great pictures.
Meg, I made a batch of these and they are AMAZING. I made just a few changes (you can check that out on my site). this is totally a new favorite. Thanks SO much.
This looks great! I’m so glad I found you from Rivki’s tweets!
Love,
Mary
This granola looks sooo good! I made some recently too and am almost out. I need to get back to baking!
I just tried these and the flavor is yummy, but it is chewier then I expected. It is almost cookie like – instead of granola crunchy. This is not what I expected – did I do something wrong??
Thanks for your help!
Julie — no, this is a soft granola. If you want something crunchier, you can divide the oat mixture between two pans spreading the amount on each pan thinner, and baking longer until you reach your preferred crisp and crunchy level.
I just made these today, one word—Delicious! Thanks, I’m blogging about them and adding a link to your blog. Your photography is beautiful.
Great recipe but it shouldn’t be tagged “gluten-free”. The 2/3 cup of flour is pretty likely to have gluten….
Terri- Thanks for catching that. Apparently the forgetful pregnancy brain started early!