Gluten-Free Granola Clusters

The difference between granola and granola clusters is technique, not ingredients: an egg white, a firm press, and the discipline not to stir. These chunky clusters ride on certified gluten-free oats, maple, and almonds — snackable by the handful, structural over yogurt.

Yield: About 6 cups · Time: 50 min

Ingredients

• 3 cups (300 g) certified gluten-free rolled oats
• 1 cup sliced almonds
• 1/2 cup pumpkin seeds
• 1/2 cup unsweetened coconut flakes
• 1/2 tsp salt + 1 tsp cinnamon
• 1/3 cup (80 ml) maple syrup
• 1/3 cup (80 ml) melted coconut oil
• 1 egg white, whisked frothy
• 1 tsp vanilla

Directions

1. Toss the dry ingredients; stir in maple, oil, vanilla, and the egg white.
2. Press firmly into an even slab on a lined sheet pan.
3. Bake at 300°F (150°C) for 40–45 minutes, rotating once — no stirring, ever.
4. Cool completely on the pan, then break into clusters.
5. Store airtight for 3 weeks.

Pro tip: The egg white is the cluster glue and the no-stir rule is the law — break either and you get loose granola.

Gluten-Free Notes

As always on this site: ingredient formulations change, so verify the gluten-free label on every packaged product you use — especially anything milled, malted, or made in a shared facility.

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Browse more in Breakfast & Brunch, or explore our gluten-free breakfast recipe database and hot cereal guide.