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Maple Almond Granola Clusters Recipe

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4.3 from 3 reviews

These Maple Almond Granola Clusters are a crunchy, sweet, and nutty snack made with rolled oats, almond flour, and sliced almonds, sweetened naturally with maple syrup and brown sugar, then baked to perfection. Perfect for a healthy breakfast topping or a satisfying snack.

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 for easy removal of the granola slab.
  2. Mix Dry Ingredients: In a large bowl, combine the rolled oats, almond flour, salt, and almonds thoroughly. Set this mixture aside while preparing the wet ingredients.
  3. Prepare Wet Mixture: In a medium saucepan over medium heat, combine the coconut oil, brown sugar, and maple syrup. Whisk continuously until the sugar dissolves and the mixture is smooth, even if a layer of oil forms on top. Remove from heat and stir in the vanilla extract.
  4. Combine Wet and Dry Ingredients: Pour the warm syrup mixture over the dry oat mixture and stir until the ingredients begin to stick together and form a sticky mass.
  5. Press and Bake: Transfer the sticky granola mixture into the prepared baking pan. Use a spatula to press it tightly into an even layer. Bake for 40 minutes, rotating the pan every 10 minutes for even baking.
  6. Cool and Cut: After baking, remove the pan from the oven but keep the oven on. Let the granola slab cool in the pan for 5–10 minutes to set. Then lift it out using the parchment paper edges and cut into squares. Break these into smaller clusters carefully as they will be hot.
  7. Finish Baking Clusters: Spread the clusters back onto the baking pan or a baking sheet and bake for an additional 10 minutes to achieve crunchiness.
  8. Final Cooling and Storage: Remove clusters from oven and allow them to cool completely on a rack or baking sheet. Once cooled, store in an airtight container at room temperature for up to one week or freeze for up to three months.

Notes

  • For best results, use unsalted almonds to control sodium levels.
  • Allow the granola slab to cool before cutting to prevent crumbling.
  • Clusters become crunchier as they cool; wait before storing.
  • Store in an airtight container to maintain freshness.
  • Freezing is a great option to extend shelf life up to 3 months.

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