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Maple Almond Granola Clusters Recipe

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★★★★★

4.9 from 114 reviews

These Maple Almond Granola Clusters are a deliciously crunchy and slightly sweet snack made with rolled oats, almond flour, and crunchy almonds, all bound together with coconut oil, brown sugar, and pure maple syrup. Baked to perfection, they offer a nutritious and satisfying treat perfect for breakfast or anytime snacking.

Ingredients

Scale

Dry Ingredients

  • 3 cups (255g) old-fashioned whole rolled oats
  • 3/4 cup (75g) almond flour or almond meal
  • 1/2 teaspoon salt
  • 3/4 cup (95g) sliced, slivered, or chopped almonds (unsalted recommended)

Wet Ingredients

  • 1/3 cup (70g) coconut oil
  • 1/3 cup (67g) packed light or dark brown sugar
  • 1/3 cup (80ml) pure maple syrup
  • 1 teaspoon pure vanilla extract

Instructions

  1. Preheat and Prepare Pan: Preheat the oven to 300°F (149°C) and line a 9×13-inch baking pan with parchment paper. Set aside for later use.
  2. Mix Dry Ingredients: In a large bowl, combine the rolled oats, almond flour, salt, and almonds. Stir gently to mix the dry ingredients evenly.
  3. Heat Wet Mixture: In a medium saucepan over medium heat, combine the coconut oil, brown sugar, and maple syrup. Whisk continuously until the brown sugar dissolves completely. It’s normal if a layer of oil forms on top. Remove from heat, stir in the vanilla extract, and pour this mixture over the dry ingredients. Mix thoroughly until a sticky, cohesive mixture forms.
  4. Form Granola Slab: Transfer the sticky mixture into the prepared baking pan. Using a spatula, press the mixture firmly and evenly into the pan to create a compact granola slab.
  5. Bake the Granola Slab: Bake for 40 minutes, rotating the pan every 10 minutes to ensure even baking. After 40 minutes, remove the pan from the oven but keep the oven on. Let the granola rest in the pan for 5–10 minutes to cool slightly, which is crucial for proper cutting.
  6. Cut and Break Into Clusters: Using the parchment overhang, lift the granola slab out of the pan onto a cutting surface. Cut it into squares and then break those squares into smaller clusters carefully as the granola will still be hot.
  7. Bake the Clusters: Spread the clusters back on the baking pan or a baking sheet, with or without parchment, and bake them for an additional 10 minutes in the still-warm oven. This step crisps the granola clusters perfectly.
  8. Cool Completely: Remove the clusters from the oven and allow them to cool completely. The clusters will become crunchier as they cool.
  9. Store Properly: Once completely cooled, store the granola clusters in an airtight container at room temperature for up to 1 week or freeze for up to 3 months. Thaw frozen clusters at room temperature before serving.

Notes

  • Ensure you press the granola mixture firmly in the pan to create solid clusters that hold together well after baking.
  • Rotating the pan every 10 minutes during baking helps achieve even crispness and browning.
  • Cooling the granola slab before cutting is essential to prevent it from crumbling too much.
  • Using unsalted almonds gives better control over the saltiness of the granola.
  • Store granola clusters in an airtight container to maintain crunchiness.

Keywords: maple almond granola, granola clusters, baked granola, healthy snack, homemade granola, crunchy granola

Find it online: https://thefoodrecipe.com/maple-almond-granola-clusters-recipe/