Ultimate Nutty Granola Clusters

Vegan, gluten-free, refined sugar-free, soy-free

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I drove myself a bit crazy testing this granola recipe. I wanted to create something truly unique, something unlike the loose granola recipes that I had tried. My goal was to create the ultimate nutty, cluster-filled granola. It was a tough job, but someone had to do it! Two tips for creating the clusters: Use almond meal to aid binding, and let the granola cool completely on the pan before you break it apart. I know it’s a lot to ask, but letting it cool allows the sugars to harden, making it less likely that you’ll be left with a crumbly mess at the end. Go ahead and break some off when it comes out of the oven, but leave the rest on the pan for about one hour, and you’ll be rewarded with the perfect bite-size clusters for sprinkling on oatmeal, cereal, parfaits, and smoothies, or enjoying alone as a snack. This is a versatile recipe, so have fun changing up the nuts, seeds, dried fruit, and sweeteners at your every whim. Reprinted by arrangement with Avery Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © Glo Bakery Corporation, 2014.

Yield
6 cups
Prep Time
15 Minutes
Cook time
40 Minutes
Total Time
55 Minutes

Ingredients:

  • 1 cup whole raw almonds
  • 1/2 cup raw walnut halves or pieces
  • 3/4 cup gluten-free rolled oats
  • 1/2 cup raw buckwheat groats or more gluten-free rolled oats
  • 2/3 cup mixed 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 (140°C). Line a large rimmed baking sheet with parchment paper.
  2. Place ½ cup (125 mL) 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 ½ cup (125 mL) 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, 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 ½-inch (1-cm) 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 to 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 for 2 to 3 weeks or freeze it for 4 to 5 weeks.

Tips: If you’d like to make a completely grain-free granola, simply replace the buckwheat groats and rolled oats with an additional 1 cup finely chopped nuts.

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