Crunchy Vegan Granola Clusters With Sweet Toasted Flavor

I made this Vegan Granola Clusters for my dad’s holiday dinner last month. The oats stayed crunchy and toasted, and my niece liked them.

With a sweet toasted flavor, these clusters are not only healthy but also serve as a great option for a vegan dessert or snack. Customize them with your choice of nuts and seeds for an added boost of nutrition.

Easy Crunchy Vegan Granola Clusters

This recipe features a blend of rolled oats, nuts, and a touch of maple syrup that are baked until golden and crunchy. Ready in about 30 minutes, it makes around 6 servings and pairs perfectly with fruits or non-dairy milk.

Ingredients

• 2 cups rolled oats
• 1 cup mixed nuts (almonds, walnuts, pecans) chopped
• 1/2 cup maple syrup or agave nectar
• 1/4 cup coconut oil melted
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/2 cup shredded coconut optional
• 1/4 cup seeds (pumpkin or sunflower) optional
• 1/2 cup dried fruit (raisins or cranberries) optional

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Mix Dry Ingredients: In a large bowl, combine the rolled oats, chopped nuts, coconut, salt, and cinnamon.
3. Mix Wet Ingredients: In a separate bowl, whisk together the maple syrup and melted coconut oil.
4. Combine Mixtures: Pour the wet mixture over the dry ingredients and stir until everything is evenly coated.
5. Spread on Baking Sheet: Transfer the mixture onto the prepared baking sheet, spreading it into an even layer.
6. Bake: Bake in the preheated oven for 20-25 minutes, stirring halfway through, until golden and crispy.
7. Cool and Break Apart: Remove from the oven and let it cool completely before breaking it into clusters. Store in an airtight container.

Cook and Prep Times

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes

Nutrition Information

• Servings: 6 servings
• Calories: 220kcal
• Fat: 10g
• Protein: 5g
• Carbohydrates: 30g

I store the granola in an airtight container at room temperature for up to two weeks. The stay crunchy, and I serve with plant milk or yogurt.