Granola Clusters (Gluten Free, Vegan)
This granola clusters recipe creates deliciously crunchy and craggy chunks of granola that can be eaten with milk, yogurt, or straight out of hand. High in protein and fiber, they're a healthy snack, breakfast or even dessert. Don’t stir the granola when baking, and be sure to let it cool completely before breaking it into clusters.
Servings: 7 cups
Ingredients
- 1 ½ cups old fashioned rolled oats, divided
- 1 cup raw pecans, walnuts, and/or almonds
- ½ cup pumpkin seeds
- ½ cup coarsely chopped dried fruit, such as apricots, dates, cranberries, currants, cherries, etc.
- ½ cup unsweetened shredded coconut
- 1 teaspoon ground cinnamon
- ¼ teaspoon fine sea salt
- ⅓ cup maple syrup or honey (or a mix of both)
- ¼ cup virgin coconut oil, melted
- 2 teaspoons vanilla extract
Instructions
- Preheat the oven to 300˚F. Line a large baking sheet with parchment paper.
- Put ½ cup of the rolled oats in the food processor, and process to a coarse flour. Add the remaining oats, along with the nuts, pumpkin seeds, dried fruit, coconut, cinnamon and salt. Pulse until the nuts are coarsely chopped, about 5-6 pulses.
- In a small bowl, combine the maple syrup or honey, melted coconut oil and vanilla. Pour the syrup mixture over the ingredients in the food processor, and pulse until the mixture comes together and looks damp, about 8 pulses.
- Transfer the granola to the baking sheet. Using a rubber spatula, press it into a ½-inch thick rectangle (about 8x11-inches). Bake 34-40 minutes, rotating the pan halfway through, until the granola is lightly browned along the edges, golden on top, and firm to the touch.
- Let the granola cool completely on the pan. Break it into clusters before serving.
Notes
Do Ahead: The granola clusters can be stored in an airtight container at room temperature for up to 2 weeks. They can also be frozen for up to 3 months.
Tips:
- If you have a gluten allergy, be sure to by certified gluten-free oats.
- You’ll need a food processor for this recipe. I use this 14-cup Cuisinart model, which is a true workhorse in the kitchen.
- The granola gets backed on a parchment-lined baking sheet. These pre-cut parchment paper sheets will change your life. I store mine on top of my fridge.
- Be sure to press the granola into a compact rectangle before baking—it should be about 8x12-inches and ½-inch thick. A silicone spatula works well for pressing the granola.
- Don’t stir the granola while baking! Be sure to let it cool before breaking it up.
- Store the granola in an airtight container, such as one of these pretty glass canisters.
- Check out these Grain Free Granola Clusters, this Gluten Free Granola and this Toasted Buckwheat and Millet Granola!
Loved this recipe? Check out @nickisizemore for more!