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Almond Granola Clusters Recipe

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4 from 10 reviews

These Almond Granola Clusters are a crunchy, sweet, and wholesome breakfast treat made with rolled oats, almond flour, and a mix of nuts and natural sweeteners. Baked to perfection, they're ideal for snacking, topping yogurt, or adding to smoothie bowls.

Ingredients

Dry Ingredients

  • 3 cups (255g) old-fashioned whole rolled oats
  • 3/4 cup (75g) almond flour or almond meal
  • 1/2 teaspoon salt
  • 3/4 cup (95g) sliced, slivered, or chopped almonds (unsalted recommended)

Wet Ingredients

  • 1/3 cup (70g) coconut oil
  • 1/3 cup (67g) packed light or dark brown sugar
  • 1/3 cup (80ml) pure maple syrup
  • 1 teaspoon pure vanilla extract

Instructions

  1. Preheat and prepare pan: Preheat your oven to 300°F (149°C) and line a 9×13-inch baking pan with parchment paper to prevent sticking and ease removal.
  2. Combine dry ingredients: In a large bowl, mix together the oats, almond flour, salt, and almonds until evenly distributed.
  3. Make syrup mixture: In a medium saucepan over medium heat, combine coconut oil, brown sugar, and maple syrup. Whisk frequently until the sugar fully dissolves and the mixture becomes slightly glossy. Remove from heat and whisk in vanilla extract.
  4. Mix wet and dry ingredients: Pour the syrup mixture over the oat mixture. Stir well until sticky clusters form and everything begins to hold together.
  5. Press mixture into pan: Transfer the sticky mixture into the prepared baking pan and press it firmly and evenly into the pan using a spatula.
  6. Bake the granola slab: Bake for 40 minutes, rotating the pan every 10 minutes to promote even baking. After baking, let the granola cool in the pan for 5–10 minutes to set.
  7. Cut and break into clusters: Using the parchment paper edges, lift the granola slab out of the pan, cut into squares, and break into smaller clusters carefully as it will be hot.
  8. Bake clusters again: Spread the clusters back onto the baking pan or a baking sheet and bake for an additional 10 minutes to crisp up.
  9. Cool completely: Remove from oven and allow the clusters to cool completely; they become crunchier as they cool.
  10. Store properly: Store cooled clusters covered at room temperature for up to 1 week or freeze for up to 3 months. Thaw before serving.

Notes

  • Use unsalted almonds to control sodium levels in the granola.
  • Pressing the mixture firmly into the pan helps the clusters hold together better.
  • Rotating the pan during baking ensures even cooking and prevents burning.
  • Cooling time after baking the slab is crucial for the clusters to set properly and hold their shape.
  • The clusters will become crunchier as they cool, so allow them to cool completely before storing.
  • Store in an airtight container to maintain freshness and crunch for up to a week or freeze for longer storage.

Find it online: https://cozyplatter.com/almond-granola-clusters-recipe/