I love homemade granola. Peanut Butter Cup Granola, Nutella Granola, PB&J Granola, the list goes on. What I love MOST about granola are the huge CHUNKS. Those big crunchy clusters that take up an entire spoon? The best!
I decided to bake a granola CLUSTER recipe chock full of my beloved big chunks. By adding in some whole wheat flour + almond flour, I was able to bind the oats together a little more. I threw in some slivered almonds for texture and some sticky stuff: maple syrup, brown sugar, + vanilla extract. And bonus! They are completely vegan.
I baked the oat mixture as if they were regular granola bars – pressing down in a baking dish rather than spreading on a baking sheet – and broke the bars into clusters as they were finishing in the oven. 50 minutes later the clusters were crispy and made my kitchen smell like a bakery.
Hearty, healthy, and wholesome maple almond granola clusters!
- 3 cups old-fashioned rolled oats
- 1/2 cup almond flour*
- 1/4 cup whole wheat flour (spoon & leveled)
- 1/2 teaspoon salt
- 3/4 cup slivered almonds
- 1/3 vegetable oil or melted coconut oil
- 1/2 cup packed light or dark brown sugar
- 1/4 cup pure maple syrup
- 1 teaspoon pure vanilla extract
Homemade Almond Flour
- Pour 1/2 cup almonds into a food processor or blender. Pulse a few times until they are finely ground. Do not let it grind for too long or the nuts will release too much of their oils and get pasty (which is what you would want if you were making almond butter.)
- Once the nuts are ground, pass them through a sifter. Any larger pieces that didn’t make it through can be ground up again.
- Preheat oven to 300°F (149°C). Line 9×13 baking pan with parchment paper. Set aside.
- In large bowl, toss together oats, almond flour, whole wheat flour, slivered almonds and salt. Pour canola oil evenly over the mixture and stir. Set aside.
- Combine maple syrup and dark brown sugar in a medium pot over medium heat. Stir until sugar dissolves. Remove from heat and add vanilla extract. Pour sugar/maple mixture over oat mixture and stir until everything begins to come together. Break up any lumps and make sure the wet ingredients are evenly coating the dry. The granola will be VERY sticky.
- Press into prepared baking pan, flattening the top so it is perfectly even. I used the bottom of a spatula (sprayed with nonstick spray) to flatten down the top.
- Bake for 40 minutes, rotating the pan every 10 minutes. Remove from heat and let sit for a couple minutes. Cut into squares and break up into smaller cluster pieces – the granola will be hot so be careful! Throw the clusters back into the baking pan and bake the clusters for 10 more minutes at 300°F (149°C).
- Remove from oven and let the clusters cool completely – make sure they are cooling uncovered because the air will help give them a nice crunch. Enjoy!
- Almond Flour: See above for how to make homemade almond flour. 1/2 cup of almonds = a little more than 1/2 cup almond flour. Any leftover flour can be eaten– I threw mine into a smoothie!
Keywords: maple almond granola clusters