Ultimate Nutty Granola Clusters

 Okay, these are the real deal!  These are delicious!  If you have ever tried the granola clusters at Costco or elsewhere, these are similar, but much better for you (and far less sweet).  You won't find a crunchy coating that comes from using corn syrup, because this uses maple syrup, and not a lot of it.  I love the addition of cinnamon too.  These are definitely something to try.  These come from Angela Liddon's cookbook:  The Oh She Glows Cookbook:  Vegan Recipes to Glow from the Inside Out.

 Ingredients:

1 cup whole raw almonds

1/2 cup raw walnut halves or pieces (I used more almonds instead)

3/4 cup gluten-free rolled oats

1/2 cup raw buckwheat groats or gluten-free rolled oats

2/3 cup mixed dried fruit (cranberries, apricots, cherries, etc.)

1/2 cup raw pumpkin seeds

1/4 cup sunflower seeds

1/3 cup shredded unsweetened coconut

2 tsp. ground cinnamon

1/4 tsp. fine-grain sea salt

1/4 cup plus 2 Tb. pure maple syrup or other liquid sweetener

1/4 cup coconut oil, melted

2 tsp. pure vanilla extract

Step 1:  Preheat oven to 275 degrees F.  Line a large rimmed baking sheet with parchment paper.

Step 2:  Place 1/2 cup of the almonds into a food processor and process for 10 seconds, until a fine meal forms (texture like sand - see above photo).  

 Transfer to a large bowl.

 

 Step 3:  In the food processor, combine the remaining 1/2 cup almonds and all of the walnuts and process for 5 seconds, until finely chopped.  You will have some large pieces and some powdery meal, which is what you want.

  

 Transfer almond and walnut mixture to same large bowl.

 Step 4:  Add the oats (3/4 cup), buckwheat groats (1/2 cup), dried fruit (2/3 cup), pumpkin seeds (1/2 cup), sunflower seeds (1/4 cup), coconut (1/3 cup), cinnamon (2 tsp.) and salt (1/4 tsp.) to the large bowl and stir.

 Step 5:  Combine the maple syrup (1/4 cup, plus 2 Tb), melted coconut oil (1/4 cup), and vanilla (2 tsp).  Pour over granola mixture and stir well to combine.

 Step 6:  Transfer to parchment lined cookie sheet and spread out to approximately 1/2 inch (1cm).  You can use a spatula or the back of a metal spoon.  Bake for 20 minutes, then rotate the pan and bake for 18-25 minutes more, or until the granola is lightly golden on the bottom and firm to the touch.  This will depend on how thick it is.  Mine took about 25-27 minutes.

 Step 7:  Cool in the pan on a rack for at least an hour before breaking it apart into clusters.

  Store the granola in a glass jar in the fridge for 2-3 weeks or freeze it for 4-5 weeks.

This is great over yogurt or as a snack on its own.