GRANOLA CLUSTERS
This is a recipe that I came up with after just being tired of that granola flake stuff that you need a spoon to eat. I wanted something I could pick up when I was on the go, but still something with that wonderful granola crunch. So, this is it. ENJOY!
Provided by MizEmerilLagasse
Categories Breakfast
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat your oven to 325°F In a large bowl, stir together the first 5 ingredients; set aside.
- In a microwave-safe bowl, melt the butter and maple syrup together in the microwave on high.
- Stir the butter mixture into the dry ingredients and pour onto a lined baking sheet.
- Bake for 10 minutes, flip the granola over and bake for about 10 minutes.
- Remove from the oven and toss with the dried fruit while still hot.
- Serve when cool.
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- Heat oven to 300°F (150°C). Line a half sheet pan (18 x 13 inches) with parchment paper and set aside.
- Combine the maple syrup, coconut oil, sea salt, cinnamon and vanilla extract in a small saucepan. Heat the mixture for 4-5 minutes over medium heat until warm (the coconut oil should be completely melted) but not simmering, whisking until evenly combined. Remove from heat.
- In a large mixing bowl, add the oats, almonds, coconut flakes, pecans and sunflower seeds. Drizzle the maple syrup mixture over the dry ingredients. Gently toss until evenly combined.
- Spread the granola out evenly on the sheet pan and then gently press it down with a spatula. Bake for 25 minutes, then without stirring, remove the pan and rotate it 180° (so that it will cook evenly from front to back). Bake for 15-20 more minutes until the granola is lightly golden on top. Transfer the pan to a wire baking rack and let it cool completely. If the granola seems a bit loose when it comes out of the oven, don’t worry, it will dry and harden as it cools.
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