Big Fat Crunchy Granola Clusters
Big Fat Crunchy Granola Clusters
Ingredients
For the Dry Base
- 3 cups rolled oats
- 1/2 cup cashews, whole
- 1/4 cup sunflower seeds
- 1/2 cup walnuts, chopped
- 1/2 cup shredded coconut
- 2 tablespoons cocoa powder
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 cup dried dates, chopped
For the Wet Binder
- 1/4 cup coconut oil, solid
- 1/2 cup peanut butter
- 1/2 cup maple syrup
Instructions
- 1
Preheat your oven to 300°F (150°C). Line a large baking sheet with parchment paper.
⏱️ 5 min•🌡️ 300
- 2
In a small saucepan, combine the solid coconut oil, peanut butter, and maple syrup. Heat over low heat, stirring constantly, until the ingredients are fully melted and smoothly combined into a uniform, thick liquid. Remove from heat.
⏱️ 5 min
- 3
In a large mixing bowl, combine the rolled oats, whole cashews, sunflower seeds, and chopped walnuts.
⏱️ 3 min
- 4
To the dry ingredients, add the shredded coconut, cocoa powder, granulated sugar, and ground cinnamon. Mix these ingredients thoroughly with a spatula or spoon until evenly distributed.
⏱️ 3 min
- 5
Pour the warm, melted wet binder mixture over the dry ingredients in the large bowl. Stir well with a sturdy spatula until all the dry components are completely coated and no dry spots remain.
⏱️ 4 min
- 6
Incorporate the chopped dried dates into the mixture, stirring to distribute them evenly throughout the granola.
⏱️ 2 min
- 7
Transfer the entire granola mixture onto the prepared baking sheet, spreading it out into an even layer. Press down lightly with the back of your spatula to help form clusters.
⏱️ 3 min
- 8
Bake for 25-30 minutes, stirring gently halfway through, until the granola is golden brown and appears crispy. Keep an eye on it to prevent burning.
⏱️ 30 min•🌡️ 300
- 9
After baking, remove the baking sheet from the oven and allow the granola to cool completely on the baking sheet without disturbing it. This crucial step helps the clusters form and harden. This may take 45-60 minutes.
⏱️ 60 min
- 10
Once completely cooled and hardened, use a spatula or your hands to break the granola into "big fat crunchy clusters" of desired size. Store in an airtight container at room temperature for up to 2 weeks.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Big Fat Crunchy Granola Clusters
Ingredients
For the Dry Base
- 3 cups rolled oats
- 1/2 cup cashews, whole
- 1/4 cup sunflower seeds
- 1/2 cup walnuts, chopped
- 1/2 cup shredded coconut
- 2 tablespoons cocoa powder
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 cup dried dates, chopped
For the Wet Binder
- 1/4 cup coconut oil, solid
- 1/2 cup peanut butter
- 1/2 cup maple syrup
Instructions
- 1
Preheat your oven to 300°F (150°C). Line a large baking sheet with parchment paper.
⏱️ 5 min•🌡️ 300 - 2
In a small saucepan, combine the solid coconut oil, peanut butter, and maple syrup. Heat over low heat, stirring constantly, until the ingredients are fully melted and smoothly combined into a uniform, thick liquid. Remove from heat.
⏱️ 5 min - 3
In a large mixing bowl, combine the rolled oats, whole cashews, sunflower seeds, and chopped walnuts.
⏱️ 3 min - 4
To the dry ingredients, add the shredded coconut, cocoa powder, granulated sugar, and ground cinnamon. Mix these ingredients thoroughly with a spatula or spoon until evenly distributed.
⏱️ 3 min - 5
Pour the warm, melted wet binder mixture over the dry ingredients in the large bowl. Stir well with a sturdy spatula until all the dry components are completely coated and no dry spots remain.
⏱️ 4 min - 6
Incorporate the chopped dried dates into the mixture, stirring to distribute them evenly throughout the granola.
⏱️ 2 min - 7
Transfer the entire granola mixture onto the prepared baking sheet, spreading it out into an even layer. Press down lightly with the back of your spatula to help form clusters.
⏱️ 3 min - 8
Bake for 25-30 minutes, stirring gently halfway through, until the granola is golden brown and appears crispy. Keep an eye on it to prevent burning.
⏱️ 30 min•🌡️ 300 - 9
After baking, remove the baking sheet from the oven and allow the granola to cool completely on the baking sheet without disturbing it. This crucial step helps the clusters form and harden. This may take 45-60 minutes.
⏱️ 60 min - 10
Once completely cooled and hardened, use a spatula or your hands to break the granola into "big fat crunchy clusters" of desired size. Store in an airtight container at room temperature for up to 2 weeks.
⏱️ 5 min