Breakfast / Healthy Eating / Healthy Recipes / Recipes / Snacks

Cluster Granola Two Ways!

Really late post, but its better late than never! I made this granola about three weeks ago, and I remember that it was gone in about 4 or five days. It was the most insanely delicious granola I have ever tasted. I ate it as a snack, on yogurt, with almond milk, coconut milk, on ice cream…..

I made granola a couple times before this time, but I was never satisfied with the clusters. When I have granola, they HAVE to be in clusters. Otherwise its just loose oats and nuts, and what fun is that?? Please please tell me you guys have the same love for granola clusters.

I made granola two ways to test which recipe made the best clusters. I used egg whites in one recipe, and coconut oil in the other. I’d say they made equally awesome clusters, so it just depends on what you have on hand and if you want more of a coconutty granola, because the coconut oil does have a noticeable coconut flavor.

On to some pictures!

Granola Recipe 1: Coconut and Raisin Granola

Adapted from Barbara Bakes

  • 4 cups old fashioned rolled oats
  • 1/2 cup light brown sugar, packed
  • 1/2 cup sliced almonds
  • 1/2 cup shredded coconut
  • 3/4 cup dried fruit (I used a raisins)
  • 1/4 cup wheat germ (optional)
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon of kosher salt
  • 1/4 cup honey
  • 1/2 cup coconut oil
  • 1 tablespoon vanilla extract

In a large bowl mix oats, brown sugar, almonds, raisins, wheat germ, cinnamon, and salt. In a microwave safe bowl heat honey until warm, about 30 seconds. Stir in coconut oil. Continue stirring until coconut oil is melted. Whisk in vanilla extract. Pour liquids over the oat mixture and mix thoroughly until everything is completely coated. Spread evenly on a parchment lined rimmed cookie sheet and press down firmly. Bake at 300º for about 20 minutes until slightly golden brown. Don’t stir during baking. Cool completely (This is ESSENTIAL, otherwise you won’t get clusters!). Then break the cooled granola into pieces of  whatever size you prefer. Store in an air tight container. Enjoy!

Notes: Make sure to check the granola frequently, because the coconut and raisins tend to burn quickly.
Granola Recipe 2: Apricot, Chia, and Cranberry Granola

Adapted from Serious Eats

3 cups old fashioned rolled oats
1 cup unsweetened shredded or flaked coconut
1 cup walnuts, coarsely chopped
1/4 cup toasted wheat germ
2 tablespoons olive oil (I used grapeseed)
1/2 teaspoon coarse salt
1/2 teaspoon vanilla
1/2 cup (increase to a cup if a sweeter granola is preferred) maple syrup
1 teaspoon ground cinnamon
1 large egg white
1 1/2 cups dried fruit, diced if large pieces (I used apricots and cranberries)
1/4 cup chia seeds
1/4 cup flax meal
1/4 cup flax seeds or hemp seeds

Preheat your oven to 300 degrees. Combine all ingredients but the egg white in a large bowl, tossing to coat evenly. Whisk the egg white in a small bowl until frothy. Stir into the granola mixture, distributing it throughout. Spread it in a single layer on a parchment-lined baking sheet. Bake for 35 to 45 minutes, but in the middle check to see how browned your fruit and coconut are getting. If they look too brown, cover the pan with foil. Rotate the pan if granola is baking unevenly. When it is evenly browned and feels dry to the touch, transfer the pan from the oven to the cooling rack. Cool completely. Once it’s completely cool, break up granola into whatever size clusters delight you. The granola keeps at room temperature in an airtight container for 2 weeks. Enjoy!

Bottom line: both of these granolas were FANTASTIC. Everyone gobbled them up. I suggest the coconut one with coconut milk, and the apricot one with vanilla almond milk. They also work amazingly atop vanilla ice cream or froyo.


8 thoughts on “Cluster Granola Two Ways!

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