Homemade granola has always been one of my favourite things to make. The recipes are straight forward, and the ingredients are usually things you already have in your pantry. This granola comes together quickly to make a perfect breakfast addition that my whole family loves. Make a batch on Sunday and have it for the week to top on your cereal, yogurt, smoothies or for a real treat, ice cream! You can even eat it by the handful at your weekly team meeting at 10 am! But you might not want to share. It’s that good!
I have made many granola recipes over the years and it seems every single cookbook I own has its own variation, but after making these nutty granola clusters from The Oh She Glows Cookbook by Angela Liddon, I have never looked back! My favourite part is that this is really a one bowl and done recipe which makes cleanup a breeze and is perfect for those tiny helping hands.
You will notice that the recipe calls for raw buckwheat groats (which you can find at most health food stores), but I have always made this with just the additional oats and it turns out perfectly! I find it helpful to buy blanched almonds in bulk and whizz them in a small food processor to make the almond meal, since they are much easier to blend when compared to whole almonds. To skip this step just buy almond meal at your local grocery store.
This recipe is for anyone. You basically just dump everything in one bowl and mix! I do not recommend portioning things out into tiny bowls like I did (because who needs extra dishes!?) but I wanted to easily show you everything you need. Don’t have pumpkin seeds? Use pecans! Don’t have cranberries? Use chopped apricot! No sunflower seeds? Leave them out or add a few more walnuts! It is that easy and forgiving. You can even reduce the sweetener a bit, but you need some to hold it all together and get the true clusters, which are the best part!
I hope you enjoy!
Ultimate Nutty Granola Clusters
- 1 cup whole raw almonds
- ½ cup raw walnut halves or pieces
- ¾ cup gluten free rolled oats
- ½ cup raw buckwheat groats or rolled oats
- 2/3 cup mixed dried fruit such as cranberries, apricots, cherries etc.
- ½ cup raw pepita seeds
- ¼ cup raw sunflower seeds
- 1/3 cup shredded unsweetened coconut
- 2 teaspoons ground cinnamon
- ¼ teaspoon fine grain sea salt
- ¼ cup plus 2 tablespoons pure maple syrup or another liquid sweetener
- ¼ cup coconut oil, melted
- 2 teaspoons pure vanilla extract
Preheat the oven to 275*F. Line a large rimmed baking sheet with parchment paper.
Place ½ cup of the almonds into a food processor and process for about 10 seconds, until a fine meal forms (similar in texture to sand). Transfer the almond meal to a large bowl.
In the food processor, combine the remaining ½ cup almonds and all of the walnuts and process for about 5 seconds, until finely chopped. You’ll be left with some larger pieces and some powdery meal, which is what you want. Add the mixture to the bowl with the almond meal.
Add the oats, buckwheat groats, dried fruit, pepita seeds, sunflower seeds, coconut, cinnamon and salt to the large mixing bowl and stir to combine.
Add the maple syrup, melted oil, and vanilla to the bowl with the dry ingredients and stir until thoroughly combined.
With a spatula, spread the granola into a ½ inch layer on the prepared baking sheet and gently press down to compact it slightly. Bake for 20 minutes, then rotate the pan and bake for 18-25 minutes more, or until the granola is lightly golden on the bottom and firm to the touch.
Cool the granola on the pan for at least 1 hour before breaking it apart into clusters.
Store the granola in a glass jar in the fridge for 2 to 3 weeks or freeze it for 4 to 5 weeks.
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