Curl up with a bowl of comfort in these maple pecan granola clusters! These clusters can be enjoyed soft or crunchy but either way they make a nutrient-packed snack or breakfast! Made with only eight ingredients this homemade granola recipe is easy to whip up and have on hand for the tops of yogurt, as cereal, or just grabbed out of the fridge!
Finding the crunchy granola clusters in a box is always the best part. But now you can enjoy that bliss with a full batch!
These granola clusters come out of the oven soft and stay that way if kept at room temperature. However if placed into the fridge, all of a sudden you’ve got delicious, crunchy clusters full of goodness.
Why you’ll want more and more of these homemade granola clusters:
· Easy to make with just 8 ingredients
· Loaded with healthy fats
· A cozy, maple cinnamon flavor
· Allergy-friendly (dairy-free, gluten-free, vegan)
Ingredients You’ll Need
As a certified nutrition coach, you won't find any brown sugar in this granola recipe as it's sweetened with only maple syrup. But know that brown sugar isn't needed. This homemade granola is just as delicious and comforting as you'd expect from a nutty blend.
Regular Oats: make sure to grab gluten-free oats if you need them. Likewise, quick oats won’t work for this recipe.
Pecans: it doesn’t matter if you grab whole or halves as you’ll be processing them a bit. Just make sure not to grab salted.
Large coconut flakes: you want the thick-cut pieces of coconut as these are going to make the granola recipe have some texture.
Hazelnut butter: this is for maximum indulgence but know that any nut butter will work fine. Just make sure to use fresh nut butter so that it’s still runny.
Maple syrup: grab the real stuff, not a corb syrup-based one or the flavor of the clusters will be reduced.
Coconut oil: cold-pressed, extra virgin coconut oil has the best health perks but it also has a slightly coconut taste. So, use what you’re comfortable with.
Vanilla extract: don't skip the vanilla! It's a small amount but it helps with the comforting maple cinnamon flavor.
How To Make Maple Granola Clusters
- Process the pecans and oats for 5-10 seconds, keeping them chunky.
- The oats and pecan mixture, coconut, and cinnamon. Mix well.
- Melt the coconut oil and add in the remaining ingredients
- Mix well until everything is coated and sticky.
- Dump the mixture onto a lined baking tray
- Use a spatula to press the mixture down to about ¼ inch and firmly together.
- Bake and let cool completely before breaking into clusters.
Step By Step Photos
Important Teaching Tips
The granola is super delicate coming out of the oven so don’t overlook letting it cool completely.
Don’t just rip off clusters, use a silicone spatula to loosen up the bottom and then break clusters off with your hands.
If you want soft clusters, leave them at room temperature. If you prefer crunchy clusters, pop them into the fridge where they’ll firm up.
Make sure to use parchment paper or a silicone baking sheet to make it easier to break the clusters after baking.
You’ll want to use the large flake coconut (no shredded coconut) to give the granola the best texture. Do not add dried fruit into the recipe. Dried fruit will make it so that the clusters don't bind together (though for regular homemade granola, dried fruit is amazing!).
Note: I did make this recipe once with pumpkin seeds in place of the oats to make it grain-free. It can be done (and I think sunflower seeds would work too) though cooking times may be slightly longer.
How To Enjoy The Custers
These homemade granola clusters are a delicious food all by themselves, popped into your mouth out of the fridge! However, they’re also amazing as:
- Smoothie bowl toppers
- In a yogurt parfait
- On top of overnight oats or chia pudding
- In place of cereal with some creamy hemp milk.
Frequently Asked Questions About Granola Clusters
On the counter in a sealed container, gluten-free granola clusters will last 5-7 days. In the fridge, clusters will last 2-3 weeks in a sealed container.
The stickier your granola mixture is from ut butter and sweetener (in this case maple syrup) the better the granola will hold together. The sugar in the syrup hardens once it’s cooked and that holds the clusters together.
If yuu left the pecans too large the granola will have a harder time sticking together. It will also fall apart right out of the oven before it is fully cooled.
Other Snack Recipes You’ll Love
- Gluten-free granola cups
- Cookie dough overnight protein oats
- Easy vanilla protein bars
- Cookie dough balls
- Homemade crunchy granola
- High protein granola
- Fudgy protein brownies
- Peanut butter and jam protein balls
- Easy protein pancakes
- Protein cookies
- Banana protein donuts
- The best high-protein snacks
- Salted caramel protein fluff
- Gluten-free pantry staples
- High protein snack ideas
- No-bake snacks
Homemade Granola Clusters
- Preheat the oven to 300 degrees farhenheit.
- In a mini food processor, process the pecans and oats for 5-10 seconds. You don’t want them to be a powder. Make sure there are still lots of chunks.
- In a small bowl, combine the oat mixture, coconut, and cinnamon. Mix well.
- Melt the coconut oil and add in the remaining ingredients (alternatively, you could whisk them together first and pour them in).
- Mix well until everything is coated and sticky.
- Line a baking tray with parchment paper and dump out the granola mixture. Use a spatula to press the mixture down to about ¼ inch and firmly together.
- The better pressed down and even it is, the better your clusters will be.
- Bake for 22 minutes and let cool completely once done (for 30 minutes).
- Use a silicone spatula to loosen the granola and use your hands to break it into small clusters.
Nutrition values are estimates only, using online calculators. Please verify using your own data"