A bowl of super clumpy nut free free snack mix granola.

Super Clumpy Nut-Free Snack Mix Granola

Yield: about 7-8 cups 1x
Prep: 5 minutesCook: 45 minutesTotal: 1 hour 10 minutes

This Super Clumpy Nut-Free Snack Mix Granola is full of classic snacks like pretzels, sunflower kernels, and dried cranberries. It’s a perfect make-ahead snack or breakfast! Best part: it’s super clumpy!!



Dry Ingredients:

  • 4 cups rolled oats (not quick cooking or steel cut)
  • 1/2 cup unsweetened shredded coconut
  • 1 cup pretzel pieces (pictured: Snap Pretzels broken in half)
  • 1 cup sunflower kernels
  • 1/2 cup dried cranberries
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon salt

Wet Ingredients:

  • 1/4 cup maple syrup
  • 2 tablespoons honey
  • 1/3 cup coconut oil, melted
  • 1 1/2 teaspoons vanilla
  • 23 egg whites (2 for clumpy, 3 for SUPER clumpy)


  1. Preheat oven to 280F. In a large bowl, mix all dry ingredients together.
  2. In a small bowl, add maple syrup, honey, coconut oil, and vanilla and mix together. The mixture will probably stay separated, but give another good stir before pouring over dry ingredients. Add the mixed wet ingredients (except egg whites) to the dry ingredients and mix well.
  3. In a small bowl, whisk your egg whites until they are light and foamy. Pour egg whites over the granola mixture and mix well, until completely saturated (you do not want any extra egg white pooling in the bottom of the bowl).
  4. Spread the granola mixture out on a half sheet size baking tray lined with parchment paper or a silicone baking mat. Leave a rectangular space empty in the middle of your sheet pan and spread the granola around the outsides. This way there are no problems with the center granola cooking faster than the edge granola.
  5. Bake for 45-55 minutes, and DO NOT stir. The clumps will break up if the granola is stirred during cooking. When done, turn the oven off and let the granola cool for about 10 minutes in the oven with the door open, then remove from oven and let cool for another 10 minutes. The granola will harden as it cools.
  6. Use a spatula to lift large sections of the granola from the sheet pan. Store in an airtight container and eat within 4 days. Serve with yogurt, milk, berries or eat plain!


You can use all maple syrup or all honey as the liquid sweetener. I like both!

Note: If you have a severe nut allergy, please make sure all of your ingredients are up to your personal nut-free standards!

Recipe adapted from Recipe Tin Eats formula for Healthy Homemade Granola – Build Your Own. I use her egg whites trick for clumpy granola! Nutrition information estimated with My Fitness Pal.

Nutrition Information

  • Serving Size: about 1/2 cup
  • Calories: 311
  • Fat: 15g
  • Carbohydrates: 39g
  • Protein: 9g
© Author: Danielle
Method: Baked
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