1-Gathering Your Supplies: Before you begin, preheat your oven to 300 degrees Fahrenheit and line an 18 x 13 inch baking sheet with parchment paper. This step sets the stage for even baking and helps with cluster formation. Measure out all your ingredients to make the process smooth you’ll need exactly what’s listed in the ingredients section above.

2-Mixing the Wet Ingredients: In a small saucepan over medium heat, combine 2/3 cup maple syrup, 1/3 cup coconut oil, 1 teaspoon sea salt, 1 teaspoon cinnamon, and 1 teaspoon vanilla extract. Heat this for 4-5 minutes until the coconut oil melts and the mixture warms up, but don’t let it simmer. Give it a good whisk to blend everything, then take it off the heat. This warm binder is what makes your granola clusters stick together nicely.

3-Combining Dry and Wet Mixtures: In a large bowl, add 3 cups old-fashioned rolled oats, 1 cup sliced almonds, 2/3 cup coconut flakes, 1/2 cup chopped pecans, and 1/2 cup sunflower seeds. Pour the warm mixture over these dry ingredients and toss gently until everything is evenly coated. Pressing it firmly on the baking sheet before baking encourages larger clusters, so don’t skip that step.

4-Baking and Cooling: Spread the mixture evenly on your prepared sheet and press it down gently with a spatula to compact it. Bake for 25 minutes, then rotate the pan 180 degrees without stirring. Continue baking for another 15-20 minutes until it’s lightly golden on top. Once done, transfer it to a wire rack and let it cool completely before breaking it into chunks. This cooling process, which takes about 30 minutes, allows the clusters to harden and hold their shape.

5-Final Touches and Storage: After cooling, your granola clusters are ready to enjoy or store. Keep leftovers in an airtight container for up to 2 weeks. If you want to add dried fruit or other mix-ins, do it now to avoid sogginess. This method not only creates delicious clusters but also lets you customize based on tips like substituting honey for maple syrup if you prefer.