Maple Almond Granola Clusters
Wholesome, crunchy, and naturally sweet, these Maple Almond Granola Clusters are packed with oats, almonds, and pure maple syrup. Perfect for snacking on-the-go or at home, they offer protein, fiber, and healthy fats in every bite. Easy to bake and great for meal prep, they stay fresh for up to two weeks.
Equipment
- 1 large mixing bowl
- 1 medium saucepan
- Wooden spoon
- 18x13-inch rimmed baking sheet
- Parchment Paper
- Measuring Cups and Spoons
Ingredients
- 6 cups old-fashioned oats
- 1 ½ cups finely ground almonds
- 1 teaspoon kosher salt
- ½ cup canola oil
- 1 cup packed brown sugar
- ½ cup maple syrup
- 1 teaspoon vanilla extract
Instructions
- Oven Preparation and Pan Setup: Begin by preheating your oven to 300°F (150°C). While the oven warms, prepare an 18x13-inch rimmed baking sheet by lining it with parchment paper. Ensure the parchment lays flat with no folds, as this will prevent sticking and make it easy to remove the granola later. Set the prepared pan aside within easy reach.
- Dry Ingredients Mixing: In a large mixing bowl, combine 6 cups of old-fashioned oats, 1 ½ cups finely ground almonds, and 1 teaspoon kosher salt. Use a wooden spoon to gently stir the ingredients until they are evenly distributed. This step ensures that each bite of granola has a balanced combination of oats, almonds, and a hint of salt for flavor.
- Coating with Oil: Drizzle ½ cup of canola oil evenly over the oat-almond mixture. Using the wooden spoon, thoroughly mix the ingredients, making sure every oat and almond is lightly coated with oil. This helps the granola develop a golden, crispy texture while baking. Take your time to ensure the mixture is uniform.
- Preparing the Maple Syrup Mixture: In a medium saucepan, combine 1 cup packed brown sugar with ½ cup maple syrup. Place the saucepan over medium heat and gently warm the mixture for approximately six minutes. Stir frequently with a wooden spoon to prevent scorching. You want the sugar to fully dissolve into the syrup, creating a smooth, golden liquid.
- Adding Vanilla Flavor: Once the sugar has completely dissolved, remove the saucepan from heat. Stir in 1 teaspoon of vanilla extract to the warm syrup mixture. Mix thoroughly, ensuring the vanilla is evenly incorporated. This step adds depth of flavor and a rich, aromatic sweetness to the granola clusters.
- Combining Wet and Dry Mixtures: Pour the warm maple-sugar mixture over the prepared oats and almonds in the large mixing bowl. Using a wooden spoon, gently but firmly stir to combine. The mixture will initially be thick and sticky; continue stirring, pressing down lumps and folding the mixture until the maple-sugar evenly coats all oats and almonds. Be patient—this ensures uniform sweetness and texture.
- Pressing Into Pan: Transfer the granola mixture to the prepared baking sheet. Using the back of the wooden spoon (or a flat spatula), press the mixture firmly and evenly into the pan. The mixture should be compact; pressing it tightly helps the granola hold together when baked and later cut into clusters.
- Baking Until Golden: Place the baking sheet in the preheated oven and bake for 45 minutes. Halfway through baking, carefully check the granola’s color—it should gradually turn golden brown and release a fragrant, nutty aroma. Baking slowly at this temperature ensures the clusters are crunchy without burning.
- Scoring the Granola: Once baked, remove the pan from the oven and immediately score the granola into bars or clusters while it is still warm. Use a sharp knife to make even lines, but don’t worry if some pieces break; this is normal. Scoring now will make it easier to “snap” the clusters into bite-size pieces once cooled.
- Cooling and Breaking Into Clusters: Allow the granola to cool completely in the pan. As it cools, it will harden and hold its shape. Once cooled, gently break along the scored lines or into smaller bite-size clusters. Transfer the clusters to an airtight container for storage.
- Storing for Freshness: Store the Maple Almond Granola Clusters in a tightly covered container at room temperature. They will remain fresh and crunchy for up to two weeks. This makes them a perfect make-ahead snack for busy mornings, school lunches, or an anytime energy boost.
Notes
- Press the granola mixture firmly into the pan to ensure clusters hold together.
- Use parchment paper for easy removal and cleanup.
- Stir the maple-sugar mixture frequently while heating to prevent burning and achieve a smooth syrup.
- Allow granola to cool completely before breaking to avoid crumbling.
- Adjust sweetness by slightly reducing or increasing brown sugar or maple syrup to taste.
- For extra texture, consider adding unsweetened coconut flakes or chia seeds to the oat-almond mixture.
