Orange Coconut Granola Clusters

Orange coconut granola clusters in a bowl

Remember that orange zest we talked about in the last recipe? Well, we’re using it today in these crispy, crunchy, Orange Coconut Granola Clusters!

Orange Coconut Granola Clusters

Recipe by Dee


  • 2 cups old fashioned oats

  • 1 cup dried shredded coconut, sweetened or unsweetened

  • 1/2 cup granulated sugar

  • 1 tsp. ground cinnamon

  • 3/4 tsp fine sea salt

  • 1/2 tsp. ground ginger

  • 1/4 tsp. ground cardamom

  • 1/4 tsp. ground star anise

  • 1/8 tsp. ground cloves

  • 4 tbsp. unsalted butter

  • 1 tsp. dried orange zest

  • 1 large egg white

  • 1 tbsp. filtered water


  • Preheat the oven to 300 Fahrenheit or 148 Celsius.
  • Add all of the dry ingredients to a large mixing bowl and mix until everything is evenly distributed.
  • Place the butter and orange zest in a butter warmer over very low heat and cook gently until the butter solids have separated and formed into clumps. It should smell like caramel and oranges. Pour the butter through a fine mesh strainer and into the oat mix. Mix until the oats are evenly coated with the butter
  • Add the egg white and tablespoon of water into a small mixing bowl and mix until small bubbles begin to form on the surface, 30 to 60 seconds. Pour into the oat mixture and stir until evenly combined.
  • Line a 1/4 sheet baking tray with a silicone mat or parchment paper. Dump the oat mix into the tray and use a spatula to press the oats into a single layer that's about 1/4 inch thick. Place in the oven and bake without stirring for 60 minutes or until it is golden brown and sounds crisp when you tap it with a knife (or your fingernail).
  • Remove the pan from the oven and use a butter knife to carefully loosen the granola from the sides of the pan. Place a cooling rack over the pan and carefully flip it over. The granola should come out in a single layer. Peel the silicone mat or parchment paper off of the granola.
  • Let the granola cool completely before breaking it into pieces. Store the granola in an airtight container out of direct sunlight. It should keep for at least a month.


  • Make sure that the dried ingredients are mixed well before adding the butter. Spices are great in moderation, but some taste like soap if you get too much in one spot. I’m looking at you cardamom.
  • I used dried orange zest that was leftover from the Orange Cranberry Oatmeal we made a few days ago. However, if you don’t have dried orange zest, you should be able to use fresh zest instead.
  • Don’t forget to strain the melted butter before adding it to the oat mix.
  • Resist the urge to stir the granola. Resist it. The granola will bake evenly without being stirred.
  • Use the leftover egg yolk to make Ginger Spice Cookies or Homemade Pasta. You can store the egg yolk in the fridge for up four days.
Orange coconut granola clusters in a jar.

Ramblings: Something to do with the recipe

It’s been about ten years since I realized I could make granola at home.

I was studying abroad in England and was trying to figure out how to feed myself and granola was one of those things that seemed like an easy and fairly healthy meal. 

Easy meal, yes. 

As for healthy, well, I may have used… an amount of chocolate chips to make the granola form clusters on several occasions.


Anyway, now I know the egg white trick and then there’s the whole pressing the granola into a thin layer to ensure clusters, so no more chocolate coated granola clusters for me.


For now.

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