Maple Almond Granola Clusters
If you love homemade granola, making homemade granola clusters is must! With 10 minutes of prep, you'll have perfect granola clusters for snacking, topping yogurt, or adding to smoothie bowls.
Servings: 8 servings
Calories: 508kcal
Ingredients
- 3 ½ cups old-fashioned rolled oats
- 1 cup almond flour
- ½ teaspoon salt
- ¾ cup almonds sliced, slivered or chopped
- ⅔ cup coconut oil
- ¼ cup light or dark brown sugar packed
- ⅓ cup pure maple syrup
- 1 ½ teaspoons pure vanilla extract
- 1 teaspoon cinnamon
Instructions
- Preheat the oven to 300ºF. Line a 9x13-inch baking sheet with parchment paper. Set aside.
- Mix the oats, almond flour, salt, and almonds together in a large bowls. Set aside.
- In a microwave-safe bowl, melt the coconut oil—30 second increments at a time—until melted, stirring between each. (You can also do this in saucepan over medium heat). Whisk in the sugar, maple syrup and vanilla. Pour over the oat mixture. Stir until the mixture comes together and everything is coated evenly. The mixture will be sticky.
- Pour onto the prepared baking sheet, and using a spatula press the mixture tightly into an even layer. Bake for for 40 minutes until the granola is lightly golden brown on top, rotating the baking sheet halfway to ensure it bakes evenly. the baking sheet to ensure it bakes evenly.
- Remove from the oven and let cool completely. The granola becomes crunchier the longer they cool. Once the granola has completely cooked, use your hands to break it up into desired size chunks. Cover and store the cooled clusters at room temperature for up to 1 week, or freeze for up to 3 months. Thaw at room temperature.
- Cover and store the cooled clusters at room temperature for up to 2 weeks, or freeze for up to 3 months.
Notes
- Freezing Instructions: You can freeze the completely cooled clusters for up to 3 months. Cover tightly. Thaw at room temperature.
- Oats: Whole rolled oats work best in this recipe. I don't recommend quick or instant. If you need this gluten-free, use certified GF.
- Almond Flour: You can use almond flour or almond meal. You can make almond meal at home. Pulse almonds into a food processor until the almonds are finely ground. Careful not to let it go too long as it will turn into almond butter. If you need this nut free, you can use oat flour or coconut flour.
- Coconut Oil: This is important as it keeps the granola from getting mushy. You could use butter instead, if needed, but you cannot substitute a liquid oil—you need a fat that turns to solid at room temperature.
- Add-Ins: You can add extra goodies like raisins, coconut flakes, raisins, crasins—just keep the total amount to 1 cup.
Nutrition
Calories: 508kcal | Carbohydrates: 46g | Protein: 11g | Fat: 34g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.003g | Sodium: 151mg | Potassium: 268mg | Fiber: 7g | Sugar: 16g | Vitamin A: 1IU | Vitamin C: 0.01mg | Calcium: 107mg | Iron: 3mg
