Granola Nut Clusters

Vegan, gluten-free, oil-free, soy-free

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Yield
3.5 cups
Prep Time
5 Minutes
Cook time
23 Minutes
Total Time
28 Minutes

Ingredients:

  • 1 cup raw walnut halves
  • 1/2 cup raw pecan halves
  • 3 tbsp brown rice syrup*
  • 6 tbsp gluten-free rolled oats
  • 1/4 cup unsweetened shredded coconut
  • 2-3 tbsp Sucanat sugar*
  • Heaping 1/4 tsp ground cinnamon
  • Scant 1/4 tsp fine grain sea salt
  • freshly grated nutmeg, to garnish

Directions:

  1. Preheat oven to 275°F and line a baking sheet with parchment paper.
  2. Place walnuts and pecans into a large mixing bowl. Pour on brown rice syrup and stir very well until combined for about 60 seconds. Your goal is to have every nook and cranny covered in syrup. No pressure!
  3. In a small bowl, whisk together the oats, coconut, sugar, cinnamon, and salt. Pour it onto the nuts and mix very well until combined. Some of the oat mixture won’t adhere to the nuts, but that’s ok because it adds character.
  4. Spoon the entire mixture onto the baking sheet including any oats that didn’t stick. Spread into a single layer so they have room to get toasty. Garnish with fresh nutmeg. Bake for 10 minutes, rotate the pan, and bake for another 10-13 minutes (I baked for 23 mins total) and allow to cool on the pan for at least 10 minutes.
  5. Once cool, break apart clumps and store in glass jars or Tupperware containers. I expect these would stay good for at least a month.
  • Brown rice syrup works amazing in this recipe because it is so crazy sticky. For this reason, it can be difficult to replace it in a recipe that requires its binding properties. I haven’t tried anything else, but if you eat honey that might work or even coconut nectar since both are very sticky.
  • You can substitute Sucanat with brown sugar or with Turbinado sugar. I don’t recommend subbing with coconut sugar. I tried this and found that it dried the mixture out due to its powdery nature.

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