Chunky granola clusters with oats, nuts and a touch of honey, baked until golden — perfect for snacking or topping yogurt.
# Components:
→ Dry Ingredients
01 - 3 cups old-fashioned rolled oats
02 - 1 cup mixed nuts (almonds, pecans, walnuts), roughly chopped
03 - 1/2 cup unsweetened shredded coconut (optional)
04 - 1/4 cup sunflower seeds (optional)
05 - 1/2 teaspoon ground cinnamon
06 - 1/4 teaspoon salt
→ Wet Ingredients
07 - 1/2 cup honey (or 1/2 cup maple syrup for vegan)
08 - 1/3 cup melted coconut oil (or 1/3 cup unsalted butter)
09 - 1 teaspoon pure vanilla extract
→ Add-Ins (optional, add after cooling)
10 - 1/2 cup dried fruit (cranberries, raisins, chopped dates)
11 - 1/4 cup mini chocolate chips
# Directions:
01 - Preheat oven to 325°F. Line a large baking sheet with parchment paper and set aside.
02 - In a large mixing bowl, stir together the oats, chopped mixed nuts, shredded coconut, sunflower seeds, cinnamon and salt until evenly distributed.
03 - In a medium bowl, whisk the honey (or maple syrup), melted coconut oil (or melted unsalted butter) and vanilla extract until smooth.
04 - Pour the wet mixture over the dry ingredients and mix thoroughly with a spatula until all dry components are evenly coated.
05 - Transfer the mixture to the prepared baking sheet, spread into an even layer and press down firmly with the spatula to compact the mixture for chunkier clusters.
06 - Bake for 25 to 30 minutes, rotating the tray once halfway through; do not stir while baking so the clusters set.
07 - Remove from oven and allow the granola to cool completely on the baking sheet; it will crisp and bind as it cools.
08 - Once cooled, use your hands or a spatula to break the sheet into large clusters. If using add-ins, fold in dried fruit or mini chocolate chips after cooling.
09 - Transfer clusters to an airtight container and store at room temperature for up to 2 weeks.
