Walnut Granola Clusters
User Reviews
5
Walnut Granola Clusters
Description
These Walnut Granola Clusters begin with textures of rolled oats, pumpkin seeds, and shredded coconut lightly pulsed to a coarse mixture tossed with coconut sugar, salt, and cinnamon. An egg white base combined with oil and water thoroughly coats the walnuts before layering on the oat mixture, which adheres to the nuts rather than mixing in fully, preserving cluster integrity.
Baking at 300°F allows gradual crisping without overbrowning, and stirring halfway keeps an even toast. The result is crunchy nuts encrusted with a lightly sweetened granola blend that balances earthiness from the pepitas and walnuts with subtle sweetness and spice.
This recipe makes a crunchy granola snack or topping that works well sprinkled on yogurt, salads, or eaten on its own. The clusters can be stored in an airtight container to maintain crunch.
This recipe is adapted from a well-known source and involves gentle mixing to keep the clusters intact during baking, a crucial step to achieve the textured finish.
Ingredients
- 1 cup gluten-free rolled oats
- 3 tablespoons Pepitas pumpkin seeds
- ½ cup coconut shredded works too, flaked
- 1/3 cup coconut sugar or brown sugar
- ¼ teaspoon salt
- ¼ teaspoon ground cinnamon
- 1 egg white
- 1 teaspoon grapeseed oil
- 3 tablespoons water
- 3 cups walnuts
Instructions
- In a food processor, combine the oats, pepitas, flaked coconut, coconut sugar, salt and cinnamon. Pulse until you have a rough chop but do not pulse until you get a flour.
- Preheat oven to 300 degrees.
- In a large mixing bowl, beat the egg white until foamy (but not stiff). Add the water and oil and whisk to combine.
- Add the walnuts to the bowl of liquid and using your hands, make sure the walnuts are all completely drenched.
- Pour the oat/pepitas mixture into the bowl with the walnuts and use your hands again to coat the oats. The original recipe says not to mix too much or else the oat mixture will fall off of the walnuts, so I heeded this instruction.
- You will end up with more of the granola mixture than you need to coat the nuts. This is perfectly wonderful, because it adds little bits of heaven to the granola.
- Spread the coated walnuts out on a parchment-lined baking sheet.
- Bake for 20 minutes, carefully stirring the granola half-way through.
Notes
- Pulse oats and seeds briefly to coarse pieces, avoiding grinding into flour for texture.
- Beat egg white until foamy but not stiff to help the coating stick without clumping.
- Coat walnuts thoroughly with the liquid mixture before adding oats to ensure adhesion.
- Handle coated walnuts gently to prevent the granola mixture from falling off during preparation.
- Bake at a low temperature of 300°F and stir halfway through to achieve even toasting without burning.
- Store finished granola clusters in an airtight container to preserve crunchiness.
- This recipe is adapted from Smitten Kitchen and focuses on preserving cluster integrity for texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Cups
Amount Per Serving
Calories 208 kcal
% Daily Value*
| Serving | 1Serving (of 16) | |
| Calories | 208kcal | 10% |
| Carbohydrates | 13g | 4% |
| Protein | 5g | 10% |
| Fat | 17g | 26% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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