Homemade Granola Clusters
User Reviews
5
Homemade Granola Clusters
Description
The Homemade Granola Clusters recipe blends rolled oats and halved pecans roughly chopped in a food processor with large coconut flakes, cinnamon, and vanilla extract. Wet ingredients including hazelnut butter, maple syrup, and coconut oil are melted and mixed into the dry components for a sticky batter. Pressing the mixture evenly on a parchment-lined pan before baking at 300°F for about 22 minutes forms a uniform layer that crisps gently without burning.
Letting the baked granola cool completely is essential to developing clusters that hold together. Breaking into chunks yields a varied texture with nutty, toasted oats, sweet maple, and warm cinnamon notes. Clusters can be soft at room temperature or firmed by refrigeration. This balance lets you customize the texture.
The clusters work well as a snack on their own, sprinkled over yogurt or smoothie bowls, or as a crunchy topping on desserts. The inclusion of hazelnut butter adds a distinctive nutty richness compared to typical granola recipes.
Ingredients
- 1 cup rolled oats Gluten-free if needed, regular
- ½ cup pecans Generous half cup, halved
- ½ cup coconut flakes large
- ¼ cup hazelnut butter
- ¼ cup maple syrup
- 2 tbs coconut oil
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 300 degrees farhenheit.
- In a mini food processor, process the pecans and oats for 5-10 seconds. You don’t want them to be a powder. Make sure there are still lots of chunks.
- In a small bowl, combine the oat mixture, coconut, and cinnamon. Mix well.
- Melt the coconut oil and add in the remaining ingredients (alternatively, you could whisk them together first and pour them in).
- Mix well until everything is coated and sticky.
- Line a baking tray with parchment paper and dump out the granola mixture. Use a spatula to press the mixture down to about ¼ inch and firmly together.
- The better pressed down and even it is, the better your clusters will be.
- Bake for 22 minutes and let cool completely once done (for 30 minutes).
- Use a silicone spatula to loosen the granola and use your hands to break it into small clusters.
Notes
- Allow granola to cool fully before breaking into clusters to preserve their shape.
- For firmer clusters, chill in the refrigerator for about an hour after cooling.
- Avoid using brown sugar as a substitute for maple syrup because it alters texture and flavor.
- Use a silicone spatula to loosen granola from the baking sheet before breaking apart.
- Recipe yields approximately 15-20 clusters or 3-4 cups total.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 356 kcal
% Daily Value*
| Calories | 356kcal | 18% |
| Carbohydrates | 28g | 9% |
| Protein | 6g | 12% |
| Fat | 26g | 40% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 9g | 45% |
| Sodium | 7mg | 0% |
| Potassium | 278mg | 6% |
| Fiber | 5g | 20% |
| Sugar | 11g | 22% |
| Vitamin A | 7IU | 0% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 83mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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