Maple Brown Sugar Granola Clusters

• 3 cups old-fashioned rolled oats
• 1 cup raw unsalted sunflower seeds
• 1/2 cup chopped almonds
• 1/2 cup chopped pecans
• 1/2 cup shredded coconut
• 1/2 cup maple syrup
• 1/4 cup packed brown sugar
• 1/4 cup melted coconut oil
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon

Steps

1. 1 Preheat oven to 325°F. Line a baking sheet with parchment paper.
2. 2 In a large bowl, combine oats, sunflower seeds, almonds, pecans, and coconut.
3. 3 In a small saucepan, heat maple syrup, brown sugar, and coconut oil over medium heat until bubbly.
4. 4 Remove from heat and stir in vanilla, salt, and cinnamon.
5. 5 Pour the wet mixture over the dry ingredients and stir until evenly coated.
6. 6 Spread the mixture onto the prepared baking sheet.
7. 7 Bake for 20 minutes, stirring halfway through.
8. 8 Allow to cool completely on the baking sheet, breaking into clusters.
9. 9 Store in an airtight container once fully cooled.

Equipment

• Baking sheet
• Parchment paper
• Large mixing bowl
• Small saucepan

Variations

• Add a handful of dried cranberries or cherries for a pop of color and sweetness.
• Swap coconut oil for almond butter for a nutty twist.

Substitutions

• Use honey in place of maple syrup for a different flavor profile.
• Substitute almond flour for some of the oats for a denser texture.

Pairings

• Serve alongside a warm cup of coffee or tea.
• Pair with fresh fruit for a balanced snack.

Nutrition

Tips

• For extra crunch, toast nuts in a dry skillet before adding to the mix.
• Customize with your favorite seeds or dried fruit.

Storage

Store in an airtight container at room temperature for up to 2 weeks. Best enjoyed fresh but still delicious later.

Freezing: Not recommended to freeze; best enjoyed fresh or stored at room temperature.

Serving Suggestions

• Serve with Greek yogurt and fresh berries.
• Enjoy as a topping for oatmeal or smoothie bowls.

FAQ