These crunchy Peanut Butter Granola Clusters are a wholesome blend of nutty flavor, subtle sweetness, and irresistible crunch.
Packed with plant-based protein, heart-healthy fats, and fiber-rich oats, they’re a nutritious choice for breakfast or snacking.
Naturally vegan and gluten-free, these clusters are easy to make, perfectly crisp once cooled, and ideal for meal prep, parfait layering, or on-the-go energy bites.
Peanut Butter Granola Clusters
Equipment
- 1 large mixing bowl
- 1 whisk
- 1 small bowl (for flax mixture)
- 1 Baking sheet
- 1 sheet parchment paper
- 1 Measuring cup set
- 1 spatula or spoon for mixing
Ingredients
- 1 tablespoon ground flaxseed
- 3 tablespoons water
- 2 ½ cups rolled oats use gluten-free if needed
- ½ cup oat flour
- ½ cup unsweetened shredded coconut
- 2 tablespoons coconut sugar or brown sugar
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon salt
- ¼ cup natural peanut butter runny, single-ingredient type
- ⅓ cup pure maple syrup
- ½ teaspoon vanilla extract
Instructions
- Preheat and Prepare the Baking Sheet: Begin by setting your oven to 325°F (165°C) so it reaches the ideal temperature for even baking. While the oven warms, line a large baking sheet with parchment paper. This step ensures that the granola won’t stick and makes cleanup easier. Set the prepared sheet aside for use in the next steps.
- Create the Flax Egg Binder: In a small bowl, combine 1 tablespoon ground flaxseed with 3 tablespoons water. Whisk thoroughly until the mixture is uniform. Let it rest for about five minutes. During this time, the flaxseed will absorb the water and thicken into a gel-like binder, replacing the need for eggs and helping your clusters stick together.
- Mix Dry Ingredients Evenly: In a large mixing bowl, add rolled oats, oat flour, shredded coconut, coconut sugar, ground cinnamon, and salt. Stir with a whisk or wooden spoon to combine completely, ensuring no clumps remain. This step guarantees the flavor and texture of your clusters will be even throughout and will give them a uniform golden appearance once baked.
- Combine Wet Ingredients Smoothly: In a separate medium bowl, whisk together the flax egg mixture, ¼ cup natural peanut butter, ⅓ cup pure maple syrup, and ½ teaspoon vanilla extract. Stir until smooth and creamy, ensuring the peanut butter and syrup are fully incorporated. The mixture should be thick but spreadable, providing a cohesive coating for the dry ingredients.
- Incorporate Wet and Dry Mixtures: Pour the wet mixture into the bowl of dry ingredients. Use a spatula or large spoon to mix gently but thoroughly, making sure all oats and coconut are coated evenly. Take care to scrape the bottom of the bowl so no dry bits remain. The mixture should be slightly sticky, indicating it will bind well when baked.
- Shape and Flatten the Granola: Scoop the mixture onto the prepared baking sheet. Press and flatten it evenly to approximately ¼ inch thickness using the back of a spoon or your hands. Avoid over-flattening to keep clusters light and crunchy. It’s okay if the mixture doesn’t spread to the edges of the pan—clusters will form naturally.
- Bake with Care: Place the baking sheet in the preheated oven. Bake for 15 minutes, then rotate the tray to ensure even cooking. Return to the oven for another 15 minutes, watching closely for browning. The edges should be lightly golden without burning. Baking times can vary slightly by oven, so check near the end of cooking.
- Cool Completely Before Breaking: Remove the granola from the oven and transfer the sheet to a cooling rack. Let the granola cool completely for at least 20–30 minutes. This resting period allows the clusters to harden fully and develop their signature crunch. Avoid breaking while still warm to ensure they hold together.
- Break Into Clusters and Serve: Once cooled, break the granola into clusters of your preferred size. Larger pieces make satisfying snack bites, while smaller pieces work well as yogurt or parfait toppings. Store extra clusters in an airtight container for freshness, and enjoy them as a quick snack or a nourishing addition to breakfast.
Notes
- This recipe yields approximately 5¼ cups of granola clusters, perfect for multiple breakfasts or snacks throughout the week.
- Use runny, natural peanut butter with no added oils or sugars for the best flavor and texture. Avoid using coconut flour—it won’t provide the proper binding needed.
- Brown sugar can be substituted for coconut sugar if desired, though this will slightly change the flavor profile.
- For homemade oat flour, simply blend rolled oats in a food processor or blender until fine.
- When pressing the mixture onto the baking sheet, aim for about ¼ inch thickness. Too thick and the clusters may be soft inside; too thin and they may burn.
- Cooling is essential: clusters harden as they cool, so avoid breaking them while still warm to ensure the best crunch.
Chef’s Secrets For Perfect Clusters
One key to achieving perfect granola clusters is balancing moisture and texture.
The flax egg plays a critical role by acting as a binder while keeping the clusters plant-based.
Don’t skip letting it rest—it thickens properly when given time.
Press the mixture evenly but not overly firmly; this helps clusters hold together without baking into a solid sheet.
Rotating the baking sheet halfway through ensures even browning and prevents burning, so keep a close eye during baking.
For deeper flavor, try lightly toasting your oats before mixing or adding a pinch of sea salt to enhance the sweetness.
These small adjustments will elevate your granola from good to exceptional.
Serving Suggestions For Every Occasion
Peanut Butter Granola Clusters are incredibly versatile.
Enjoy them as a standalone snack for a quick energy boost, or use them as a crunchy topping for plant-based yogurt or smoothie bowls.
They make a delicious addition to fruit parfaits, providing texture and flavor contrast.
Pair them with fresh berries and a drizzle of almond butter for a nutrient-rich breakfast or sprinkle over ice cream for a healthy dessert twist.
These clusters also travel well, making them a great option for hiking trips, lunchboxes, or coffee breaks at work.
Storage Tips For Lasting Freshness
To preserve freshness and maintain crunch, store granola clusters in an airtight container at room temperature.
They will keep well for up to two weeks, making them perfect for batch preparation.
For longer storage, place the container in the refrigerator, where they can last for up to a month.
You can also freeze clusters in a sealed bag or container for up to three months—just let them come to room temperature before enjoying.
Always keep them away from moisture, as exposure will make them lose their crisp texture.
Frequently Asked Questions
1. Can I make this recipe nut-free?
Yes! Replace peanut butter with a seed butter such as sunflower seed or tahini for a nut-free version. You may need to adjust sweetness slightly depending on the substitute.
2. How do I make oat flour at home?
Simply blend rolled oats in a high-speed blender or food processor until finely powdered. This yields a smooth flour ideal for this recipe and can be stored for weeks in an airtight container.
3. Can I add extra mix-ins?
Absolutely. Feel free to fold in extras like chocolate chips, dried fruit, seeds, or chopped nuts after mixing the wet and dry ingredients. Just note that extras may slightly affect baking time.
4. Will the clusters stay crunchy?
Yes, as long as they are stored in a completely airtight container and kept away from moisture. Cooling completely before storage is key to preserving their texture.
5. Can I make this recipe in advance?
Definitely! These granola clusters are perfect for meal prep. Store in an airtight container and enjoy over breakfast, snacks, or as a topping for up to two weeks.
