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Maple Almond Granola Clusters Recipe

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★★★★★

4.9 from 99 reviews

These Maple Almond Granola Clusters are a crunchy, sweet, and wholesome snack made with rolled oats, almond flour, and sliced almonds, sweetened naturally with maple syrup and brown sugar, baked to perfection for a delightful texture.

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: Preheat your oven to 300°F (149°C). Line a 9×13-inch baking pan with parchment paper to prevent sticking and set it aside.
  2. Mix Dry Ingredients: In a large bowl, combine the oats, almond flour, salt, and almonds thoroughly. This forms the crunchy base of your granola clusters.
  3. Combine Wet Ingredients: In a medium saucepan over medium heat, mix the coconut oil, brown sugar, and maple syrup. Whisk continuously until the sugar dissolves completely. It’s normal if a layer of oil appears on top. Remove from heat and whisk in the vanilla extract.
  4. Combine Mixtures: Pour the warm wet mixture over the dry oat mixture. Stir well until all the ingredients begin to stick together in a sticky, thick consistency.
  5. Form the Granola Slab: Transfer the mixture into the prepared baking pan and press it firmly into an even layer using a spatula. This helps form the clusters.
  6. Bake the Granola: Bake the granola slab for 40 minutes, rotating the pan every 10 minutes to ensure even baking. After baking, remove the pan but keep the oven on.
  7. Cool and Cut: Let the granola cool in the pan for 5–10 minutes to firm up. Then, use the parchment paper to lift the slab from the pan. Cut into squares, then break into smaller cluster pieces carefully while still warm.
  8. Final Bake for Crunchiness: Spread the broken granola clusters back on the baking pan or a baking sheet and bake for an additional 10 minutes to crisp up the clusters further.
  9. Cool Completely: Remove from the oven and allow the clusters to cool completely. The clusters will become crunchier as they cool.
  10. Store: Store the cooled granola clusters in an airtight container at room temperature for up to one week or freeze for up to three months. Thaw frozen clusters at room temperature before serving.

Notes

  • Make sure to press the mixture firmly into the pan to help the clusters hold together.
  • Rotate the pan every 10 minutes during baking to ensure even cooking.
  • Cooling the slab before cutting is crucial for the granola to set properly.
  • Use parchment paper for easy removal and clean-up.
  • Clusters will become crunchier as they cool; don’t skip this step for best texture.
  • Store in an airtight container to keep the granola fresh and crunchy.

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

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