Nutty Granola Clusters Recipe

April 23, 2015 ‐ Sylvaine HughsonPosted by ‐ Under: Recipes

Enjoy this healthy and delicious homemade granola as a nice alternative to traditional pre-packaged options. This sweet and savory recipe makes a great breakfast or snack – serve with almond milk or add it to yogurt!

Ultimate Nutty Granola Clusters

Prep Time: 15 Minutes
Cook Time: 40 Minutes
Cooling Time: 60 Minutes

Ingredients:

1 cup whole raw organic almonds

1/2 cup raw organic walnut halves or pieces

1 1/4 cup gluten-free rolled oats (or raw buckwheat groats)

2/3 cup mixed unsulfured dried fruit such as cranberries, apricots, cherries, etc.

1/2 cup raw pepita seeds

1/4 cup raw sunflower seeds

1/3 cup shredded unsweetened coconut

2 teaspoons ground cinnamon

1/4 teaspoon fine-grain sea salt

1/4 cup plus 2 tablespoons pure maple syrup or other liquid sweetener

1/4 cup coconut oil, melted

2 teaspoons pure vanilla extract

Directions

1. Preheat the oven to 275°F. Line a large rimmed baking sheet with parchment paper.

2. Place 1/2 cup of the almonds into a food processor and process for about 10 seconds, until a fine meal forms (similar in texture to sand). Transfer the almond meal to a large bowl.

3. In the food processor, combine the remaining 1/2 cup almonds and all of the walnuts and process for about 5 seconds, until finely chopped. You’ll be left with some larger pieces and some powdery meal, which is what you want. Add the mixture to the bowl with the almond meal.

4. Add the oats (or buckwheat groats), dried fruit, pepita seeds, sunflower seeds, coconut, cinnamon, and salt to the large mixing bowl and stir to combine.

5. Add the maple syrup, melted oil, and vanilla to the bowl with the dry ingredients and stir until thoroughly combined.

6. With a spatula, spread the granola into a 1/2-inch layer on the prepared baking sheet and gently press down to compact it slightly. Bake for 20 minutes, then rotate the pan and bake for 18-25 minutes more, or until the granola is lightly golden on the bottom and firm to the touch.

7. Cool the granola on the pan for at least 1 hour before breaking it apart into clusters.

8. Store the granola in a glass jar in the fridge and enjoy it for 2-3 weeks or freeze it for up to 4-5 weeks.

~ Courtesy of The Oh She Glows Cookbook by Angela Liddon