Homemade Vegan Granola Clusters
A simple, oil-free granola recipe featuring big, crunchy clusters bound with maple syrup and nut butter. Naturally sweetened and packed with cinnamon, oats, and hearty nuts.
Ingredients
Wet Ingredients
- 1/3 cup Grade A maple syrup 80 ml; provides natural sweetness and binds clusters
- 1/3 cup nut or seed butter ~80 g; almond, peanut, or sunflower seed butter works perfectly
- 1 tsp vanilla extract enhances the warm flavor profile
- 1/2 tsp fine sea salt balances the sweetness
- 1 tbsp ground cinnamon adds cozy aromatic spice
Dry Ingredients
- 2 cups rolled oats 160 g; do not use instant oats
- 1/2 cup pumpkin seeds 32 g; raw, unsalted green pepitas
- 1/2 cup slivered almonds 54 g; toasts more evenly than whole
- 1/2 cup walnuts 58 g; roughly chopped
- 1/2 cup unsweetened coconut flakes ~50 g; must be thick flakes to avoid burning
- 1/3 cup dried fruit or chocolate chips 40 g; add strictly after the baking process
Instructions
- Preheat your oven to 325°F (163°C). Line a large, rimmed baking sheet with a silicone baking mat or parchment paper.
- In a large mixing bowl, whisk together the maple syrup, nut butter, vanilla extract, salt, and cinnamon until the mixture is glossy and smooth.
- Fold in the rolled oats, pumpkin seeds, almonds, walnuts, and coconut flakes. Use a spatula to ensure every piece is thoroughly coated with the syrup mixture.
- Pour the mixture onto the prepared baking sheet. Spread to the edges and press down firmly with a spatula to pack it tightly into a single even layer.
- Bake for 13 minutes. Remove from the oven, gently flip and toss the mixture, then press it back down flat again.
- Return to the oven for another 10 to 13 minutes until deep golden brown.
- Let the granola cool completely on the pan for at least 45 minutes without touching it. This allows the clusters to harden.
- Once cooled, stir in your dried fruit or chocolate chips and break the sheet into big chunks.
Notes
Storage: Store in an airtight glass jar in a cool, dark pantry for up to three weeks. Do not refrigerate as it will cause the granola to lose its crunch.