Honey nut clusters are a simple snack made from oats, nuts, and honey that come out crunchy and lightly sweet. They’re easy to throw together and great for munching anytime you want something a little wholesome with a bit of a snap.
This recipe handles problems with clusters sticking together, falling apart, and becoming too sticky, while maintaining crispness and flavor using everyday pantry ingredients.
I’ve found this easy honey nut clusters recipe sorts out the usual issues like clusters falling apart or getting too sticky. I also like that it’s made with basic pantry ingredients and works well even when I’m in a hurry or after a busy weeknight dinner.
This recipe holds its crunch and flavor while baking gently around 20 minutes, which keeps the nuts toasty but not burnt.
Cooling properly is key, and the clusters break nicely without a crumbly mess. It’s one I trust whenever I want a homemade honey nut clusters snack that lasts through the week.
If you enjoy granola-style snacks, check out my gluten-free scones recipe that’s great for breakfast or snack time.
Table of contents
Dietary Considerations
- The recipe contains unsalted butter and egg white, so it is unsuitable for vegan diets in its current form.
- This recipe is not keto or low-carb because honey, molasses, and brown sugar provide high carbohydrate content.
- The recipe is dairy-free only when unsalted butter is replaced with an equal amount of coconut oil or vegan butter alternative.
- The recipe is not nut-free due to mixed nuts but suits vegetarian diets as it contains no meat or fish ingredients.
Why You Will Love This Recipe
- Crunchy and chewy texture that lasts
The clusters bake at a moderate temperature, locking in a crisp outside with a slight chew inside. Once cooled, they hold their shape and stay crunchy for up to two weeks in an airtight container. - Warm flavors with a subtle twist
A mix of cinnamon, cloves, and a small amount of molasses adds depth beyond just honey and nuts, giving the clusters a cozy, layered taste without being overly sweet. - Binding without extra fat or stickiness
Lightly whipped egg white or aquafaba helps the clusters stick together naturally, so the texture is just right—not crumbly or greasy—using less butter than many recipes. - Made with simple ingredients you can trust
Using rolled oats, a variety of nuts, and sunflower seeds, this snack suits gluten-free needs and offers options for nut allergies, all while staying free of refined sugars beyond natural sweeteners like honey and molasses.
Honey Nut Clusters
- Prep Time: 10 minutes
- Cool Time: 0
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 servings 1x
- Category: snack
- Method: baking
- Cuisine: American
- Diet: gluten-free
Description
Honey nut clusters are a simple snack made from oats, nuts, and honey that come out crunchy and lightly sweet. They’re easy to throw together and great for munching anytime you want something a little wholesome with a bit of a snap.
Ingredients
- 3 cups rolled oats
- 1 cup mixed nuts (raw almonds, pecans, walnuts, chopped)
- ½ cup raw sunflower seeds
- ¾ cup honey
- 2 tablespoons molasses
- ¼ cup packed brown sugar
- 2 tablespoons unsalted butter
- 1 large egg white, lightly whipped (or 3 tablespoons aquafaba for vegan option)
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ½ teaspoon fine sea salt
Instructions
- Place honey, molasses, brown sugar, and unsalted butter into a medium saucepan. Heat over medium heat, stirring constantly until the butter melts and the mixture begins to bubble gently. Monitor the temperature with a candy thermometer aiming for about 235°F, which is the soft ball stage. This precise heat prevents burning the sugars and keeps the flavor smooth. As soon as it reaches this stage, take it off the heat immediately.
- In a separate bowl, whisk the egg white until frothy but not stiff. For a vegan alternative, whisk the aquafaba until foamy. This light aeration helps the clusters hold together without adding extra fat or moisture, which can affect texture.
- Stir the vanilla extract into the warm honey mixture promptly. Then fold in the whipped egg white or aquafaba quickly while the mixture is still warm. This timing helps the natural binder integrate fully, increasing the cluster integrity during baking.
- In a large bowl, toss together rolled oats, chopped nuts, sunflower seeds, cinnamon, cloves, and fine sea salt. Make sure these are well mixed so the spices and salt are evenly distributed among the oats and nuts.
*If you prefer a deeper nut flavor, lightly toast the nuts and seeds in a dry skillet over medium heat for 3-4 minutes before mixing. Allow them to cool before adding to the oats.* - Pour the honey mixture over the dry ingredients. Using a sturdy spatula, fold gently to coat everything evenly. Be careful not to crush the nuts or overmix, which can break the clusters apart.
- Line a baking sheet with parchment paper or a silicone baking mat. Transfer the mixture and press down firmly but unevenly, aiming for some areas thicker than others to encourage both large and smaller clusters. This method helps create texture variety in your batch.
- Bake at 300°F for 20 to 25 minutes. Halfway through baking, rotate the pan to ensure even heat. Avoid stirring during baking to preserve the cluster formation and prevent crumbling.
- Remove the baking sheet from the oven and let the clusters cool completely on the pan. Cooling solidifies the bonds formed by the binder and sticky sweetener, so clusters break cleanly and hold their shape.
- Once fully cooled and broken into pieces, store the clusters in an airtight container at room temperature. Avoid refrigerating, as chilled air introduces moisture that softens the clusters. Stored correctly, they should remain crisp and tasty for up to two weeks.
- For smaller, bite-sized clusters, gently break up the mixture on the baking sheet before baking. For larger, chunkier clusters, press the mixture firmly without pre-breaking. This step allows you to customize textures to your liking while maintaining cluster cohesion.
Notes
- The whipped egg white or aquafaba acts as a natural binder, enhancing the chewiness and helping clusters stick together without adding unnecessary fat. Aquafaba offers a vegan alternative with comparable results.
- Keeping a close watch on the temperature of the honey mixture prevents burning and bitterness. Reaching the soft ball stage (235°F) is critical to achieving a smooth caramelization that holds clusters nicely.
- Toasting nuts and seeds lightly before mixing releases oils and intensifies their flavor. Just be sure they cool down before assembly to avoid melting the honey mixture prematurely.
- Choose clear, runny honey to ensure smooth mixing and coating. Crystallized or thick honey can cause uneven binding and sticky clumps.
- Ground cinnamon and a pinch of cloves add gentle warmth and depth without overpowering the natural nut and honey tasting notes. Measure carefully since cloves are potent.
- Pressing firmly creates larger clusters with contrast between crunchy edges and chewier centers. Breaking the mixture before baking yields smaller, bite-sized pieces.
- Keep the clusters in a dry, airtight container. Avoid refrigeration since moisture can soften them. Properly stored clusters maintain their crispness and flavor for about two weeks.
- Including sunflower seeds offers a nut-free crunch option suitable for some dietary restrictions. Adjust nut mixtures to cater to allergies as needed.
Nutrition
- Serving Size: 1/2 cup
- Calories: 200
- Sugar: 10g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg
Ingredient Notes
- Rolled oats: Use old-fashioned rolled oats with a flat, flaky texture—they hold together well and create crunchy clusters. Avoid quick oats since they get mushy and won’t form clusters properly.
- Mixed nuts: Choose raw almonds, pecans, and walnuts, roughly chopped for even roasting. Raw nuts toast better and add fresh nutty flavor without bitterness. Adjust or swap based on taste or allergies.
- Sunflower seeds: Include raw sunflower seeds for added crunch and a nut-free option. They toast evenly and bring subtle earthiness, making clusters suitable for more diets without losing texture.
- Honey: Use clear, runny honey to coat oats and nuts well. Honey binds the clusters and adds natural sweetness. Avoid crystallized honey to keep mixture smooth and sticky enough for good clusters.
- Molasses: A small amount adds deeper flavor and slight chewiness to clusters. Use unsulfured molasses to keep taste mild and balanced, but don’t add too much—it can overpower or darken the clusters.
- Brown sugar: Packed brown sugar helps caramelize the mixture and adds gentle sweetness and moisture. Light or dark brown sugar works, but keep it packed well for consistent sweetness and binding.
- Unsalted butter: Choose unsalted butter to control salt levels while adding richness. It melts smoothly into the honey mixture and helps hold clusters together without making them greasy.
- Egg white or aquafaba: Whip lightly to create a natural binder without extra fat. Egg white adds chewiness and firmness, while aquafaba offers a vegan alternative that still clumps clusters nicely.
- Vanilla extract: Pure vanilla extract gives subtle warmth and rounds out the sweetness. Avoid imitation vanilla, as it can taste artificial and disrupt the cluster’s flavor harmony.
- Ground cinnamon: Use fresh ground cinnamon for a mild, warm spice note that complements the honey and nuts. Too much can mask other flavors, so keep it moderate for a gentle hint.
- Ground cloves: A pinch adds a faint aromatic depth that balances sweetness without overwhelming. Freshly ground cloves work best; use sparingly since it’s a strong spice.
- Fine sea salt: A small amount highlights the nuts and honey without noticeable saltiness. Use fine grains for even distribution. Skip coarse flakes, which don’t dissolve well in this recipe.
Recipe Baking Tips
- If clusters crumble, fold in 1 large lightly whipped egg white or 3 tablespoons aquafaba before baking to improve binder strength and reduce excess fat.
- If honey or sugar burns, use a candy thermometer and keep the mixture temperature at 235°F during heating, about 5 minutes, to prevent overheating.
- For larger clusters, press mixture firmly on the baking sheet before baking at 300°F for 20 minutes without stirring, allowing bonds to set evenly.
- If clusters stick to parchment, spray paper lightly with cooking oil or use a silicone mat before spreading the mixture to ease removal after baking.
- When storing clusters, place completely cooled pieces in an airtight container at room temperature to keep crunch for up to 14 days without moisture loss.
Serving Suggestions
Serve honey nut clusters alongside Greek yogurt or cottage cheese. Include fresh berries or sliced apples to complement textures and mild flavors.
Serve honey nut clusters with smoothies or sprinkle them over oatmeal bowls for added crunch and protein boost. Add raw carrots or celery sticks on the side.
Use honey nut clusters to make breakfast parfaits layered with yogurt and fruit. Add clusters into salad bowls for added texture and mild sweetness.
Mix honey nut clusters into homemade trail mix along with dried fruits and seeds. Include them in baked goods such as muffins or energy bars for crunch.
Top honey nut clusters with drizzled nut butter such as almond or peanut butter for extra binding and flavor. Add a spoonful of plain or flavored yogurt for moistness and flavor contrast.
Drizzle clusters with a small amount of maple syrup or serve with a side of fresh fruit compote for natural sweetness and moisture balance.
Recipe variations
- You can use different nuts such as almonds, pecans, or walnuts in the honey nut clusters recipe to adjust flavor and texture while keeping the base ingredients consistent.
- Add 1 teaspoon of ground cinnamon or ¼ teaspoon of ground cloves along with vanilla extract to introduce warm, subtle spice notes enhancing homemade honey nut clusters’ complexity.
- Either a lightly whipped egg white or 3 tablespoons of aquafaba can serve as a binder in easy honey nut clusters for better cohesion without adding extra fats.
- If using larger batch sizes, double honey to 1½ cups and increase nuts and oats proportionally while monitoring bake time closely to maintain crispness and cluster integrity.
Save This Recipe!
How to Store?
To keep your honey nut clusters fresh and delicious, follow these storage tips:
Room Temperature: Store honey nut clusters in an airtight container at room temperature up to 14 days. Keep container sealed to maintain crispness.
Refrigeration: Place honey nut clusters in an airtight container and refrigerate up to 30 days. Avoid moisture exposure to prevent sogginess.
Freezing: Wrap honey nut clusters in plastic wrap or aluminum foil, place in a freezer bag up to 3 months. Thaw fully at room temperature.
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Yes. One cup of honey nut clusters provides 213 calories, 87% carbs, 5% fat, 8% protein, plus iron, vitamin B6, and vitamin B12.
Nuts like roasted almonds and walnuts go well with honey, especially when drizzled with honey and baked for a sweet and salty snack.
No. Honey Bunches of Oats lacks strong evidence for weight loss due to high sugar and low protein and fat content.
Yes and no. Honey offers antioxidants and soothes sore throats, but as added sugar, it should be consumed in moderation.
Yes. Crunchy Nut cereal has high sugar content, making it less healthy than better breakfast options.
Honey nut clusters contain oats, sugar, wheat flour, vegetable oils, roasted peanuts (5%), invert and glucose syrup, honey (1%), salt, and malt extract.
No. Frosties do not list peanuts as an ingredient but may contain barley and possibly peanuts from cross-contact.
Avoid hot water, garlic, cucumber, ghee, meat, fish, and hot milk with honey to prevent digestive issues and reduced benefits.
If you enjoyed this honey nut clusters or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!
