Coconut Almond Granola Clusters

A few years ago I was staying with my friend in Toronto. I woke up one morning to the most amazing smell coming from the kitchen. She was in the beginning stages of developing a recipe for granola bars that she would eventually end up selling in local shops, markets and fitness centres around her neighbourhood. They tasted like heaven - the perfect balance between salty and sweet. I couldn’t get enough of them, and after I left, I couldn’t get them out of my mind. I needed to make them myself.

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But I had a problem. Although she is a dear, dear friend and we are super close, she has never shared the recipe with me. Ever. It’s a family secret that she is holding close. I have begged and pleaded, and really now I think it’s a game. I think she’s secretly enjoying torturing me. Hmph!!

But I couldn’t get that salty sweet taste out of my mind. And I’m stubborn and determined. Like a dog with a bone. So over the years I’ve tried to recreate it. And finally, hoorah! I’ve got my own recipe for Coconut Almond Granola Clusters.

Here’s what makes them so good:

• I use Tamari Roasted Almonds and Dried Blueberries - there is something about the richness of this soy sauce-like seasoning that compliments the natural sweetness of the blueberries and coconut so well.
• I use a combination of coconut oil and butter.
• I only use pure maple syrup as my sweetener. You can play around with the amount. 2/3 cup is just sweet enough that the kids love it, but not too sweet that you feel like you are eating cake for breakfast. Plus, I’m on a mission to eliminate as much refined sugar from our diet as possible. Lord knows the kids get enough of it out of the house, the least I can do is limit it at home! But that’s a whole other post…..
• They are sticky enough to break into clusters, but also crispy enough to flake into regular granola. It’s the best of both worlds really.
  

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  Coconut Almond Granola Clusters

  Prep 20 mins

  Cook 40 mins

  Total 60 mins

  Author Claudine

  Yield 1 Batch

  Granola Clusters are super fun to make, because really, there are very few rules. All you need is a combination of oats, nuts, seeds and dry fruit, some fat like butter or coconut oil, and some sweetener like honey, brown sugar or maple syrup. This recipe is my favourite combination for flavour and texture, but of course feel free to make your own substitutions.

  Ingredients

  • 2 cups oats (use GF Oats if you are gluten free)
  • 1 cup Tamari Roasted Almonds, chopped (you can use plain, but it won't be the same flavour)
  • 1 cup shredded unsweetened coconut
  • 1/2 cup pumpkin seeds
  • 1/2 cup sunflower seeds
  • 1/2 cup dried blueberries (preferably unsweetened)
  • 2 T coconut oil
  • 1 T butter
  • 2/3 c pure maple syrup
  • 2 t vanilla
  • 1/2 t salt
  • Maldon Flaked Sea Salt (optional)

  Instructions

  1. Preheat oven to 350°F and line a large sheet pan with parchment paper.
  2. Toss the oats, almonds and coconut together and roast for 10-12 minutes until lightly browned, stirring once or twice.
  3. Transfer to a large mixing bowl and reduce oven temperature to 300°F. Add in the seeds and mix well.
  4. In the meantime, melt butter and coconut oil in a small saucepan. Add maple syrup, vanilla and salt and bring to a boil for about a minute. Pour into the bowl with the oats, seeds and nuts and mix well.
  5. Transfer mixture to a large parchment lined baking sheet, spreading out evenly. The looser the spread, the more crumbly it will be. Bake in the oven for 25 - 30 minutes, or until light golden brown in colour.
  6. Remove from oven, sprinkle over the blueberries and press into mixture (cooking the dried blueberries makes them too chewy).
  7. Lightly sprinkle some Maldon Flaked Sea Salt over the granola, if using.
  8. Cool for a few hours and then break into pieces or crumbles as desired.

  Notes

  *This recipe will make a combination of clusters and granola - it will be too crispy to cut up like granola bars.

  Courses Breakfast

These Coconut Almond Granola Clusters are the bomb and I’m so happy that I can finally put them on Into the Dish aka our family favourite online cookbook! In their rightful spot next to the Dutch Babies and Blueberry Banana Muffins.

I hope you enjoy these as much as we do!

For more recipes, tips and maybe even some inspiration, follow me on Instagram. Instafood is my guilty little pleasure….

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