Granola Clusters
- Prep 10 minutes
- Cook 45 minutes
- Total 55 minutes
Granola Clusters is a breakfast recipe on Avoteb. Plan on 55 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
- 2/3 cup maple syrup
- 1/3 cup coconut oil (or olive oil)
- 1 teaspoon fine sea salt*
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 3 cups old-fashioned (rolled) oats
- 1 cup sliced or slivered almonds
- 2/3 cup unsweetened coconut flakes
- 1/2 cup chopped pecans
- 1/2 cup sunflower seeds
Method
Prep the oven and baking sheet. Warm oven to 300°F (150°C). Line a half sheet pan (18 x 13 inches) with parchment paper and keep nearby.
Warm the wet ingredients. Mix the maple syrup, coconut oil, sea salt, cinnamon and vanilla extract in a small saucepan. Warm the mixture for 4-5 minutes over a medium burner until warm (the coconut oil should be completely melted) but not simmering, whisking until evenly combined. Lift from heat.
Tip in the dry ingredients. In a large mixing bowl, add the oats, almonds, coconut flakes, pecans and sunflower seeds. Spoon the maple syrup mixture over the dry ingredients. Gently toss until evenly combined.
Roast Spread the granola out evenly on the sheet pan and then gently press it down with a spatula. Roast for 25 minutes, then without stirring, remove the pan and rotate it 180° (so that it will cook evenly from front to back). Roast for 15-20 more minutes until the granola is lightly golden on top. Move the pan to a wire baking rack and let it cool completely. If the granola seems a bit loose when it comes out of the oven, don't worry, it will dry and harden as it cools.
Plate Once the granola has cooled, use your hands to break it up into your desired size of chunks. Then serve and enjoy! Leftover granola can be stored in an airtight container for up to 2 weeks.
