Golden oat and nut clusters sweetened with honey, baked crisp for snacking, yogurt topping, or breakfast.
# Components:
→ Dry Ingredients
01 - 3 cups old-fashioned rolled oats
02 - 1 cup mixed nuts (almonds, pecans, walnuts), roughly chopped
03 - 1/2 cup unsweetened shredded coconut (optional)
04 - 1/4 cup sunflower seeds (optional)
05 - 1/2 teaspoon ground cinnamon
06 - 1/4 teaspoon salt
→ Wet Ingredients
07 - 1/2 cup honey (or maple syrup for vegan option)
08 - 1/3 cup melted coconut oil (or unsalted butter)
09 - 1 teaspoon pure vanilla extract
→ Add-Ins (optional, for after baking)
10 - 1/2 cup dried fruit (cranberries, raisins, chopped dates)
11 - 1/4 cup mini chocolate chips
# Directions:
01 - Preheat the oven to 325°F (160°C). Line a large baking sheet with parchment paper.
02 - In a large mixing bowl, combine oats, nuts, coconut, sunflower seeds, cinnamon, and salt. Stir well.
03 - In a separate bowl, whisk together honey, melted coconut oil, and vanilla extract until smooth.
04 - Pour the wet mixture over the dry ingredients. Mix thoroughly until all ingredients are evenly coated.
05 - Transfer the mixture to the prepared baking sheet. Spread it out and press down firmly with a spatula to create a compact, even layer (this encourages chunkier clusters).
06 - Bake for 25–30 minutes or until golden brown, rotating the tray halfway through. Do not stir during baking.
07 - Remove from the oven and let cool completely on the baking sheet (granola crisps up as it cools).
08 - Once fully cooled, break into large clusters. Stir in dried fruit or chocolate chips if desired. Store in an airtight container for up to 2 weeks.
