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Chunky almond granola clusters

5th September 2016 by bos.kitchen 1 Comment

chunky almond granola clusters with maca

Granola is just one of those things I wish I’d started making years ago. It can be so expensive to buy and they are often laden with as much sugar and salt as regular cereals. I set about making my own after trying several recipes and I’m now sharing the result with you. Making your own granola means you can make it just how you like it, it’s fairly hard to go wrong! This recipe is super flexible, so if you don’t have any of the ingredients just stick with the same rough proportion of wet to dry ingredients and you can be sure to whip up your own exclusive batch of breakfast heaven. The most important thing to remember is not to break it up on the baking tray while cooking and to let it cool completely before smashing to pieces (I enjoy this bit). Granola is amazing with yoghurt, on top of oatmeal or just on its own! The perfect nutritious snack.

Chunky almond granola clusters

  • 1 1/2 cup rolled oats
  • 1 cup almonds
  • 3/4 cup walnuts or pecans
  • 1 cup dried fruit (I used cherries)
  • 2 tbsp Organic Burst chia seeds (optional)
  • 1/2 cup sunflower seeds
  • 1/2 cup desiccated coconut
  • 2 tsp cinnamon
  • 1/2 cup maple syrup or agave
  • Pinch of himalayan pink salt
  • 1/4 cup coconut oil, melted
  • 2 tsp vanilla extract
  • 2 tsp Organic Burst maca powder (optional)
  1. Preheat oven to 140°C and line a baking sheet with greaseproof paper.
  2. Blend almonds in a food processor into a rough crumb, leave chunkier for a crunchier granola. Add the almonds and oats to a large mixing bowl.
  3. Briefly pulse walnuts /pecans, just to break them up a little. Add to the mixing bowl.
  4. Add all other ingredients to mixing bowl, stirring really well until everything is coated evenly.
  5. Press the mixture down into a large flat piece of granola (almost like a flapjack) and bake in the oven for 20 minutes. After 20 minutes, turn the granola around in the oven, don’t break it up (this is the key to clusters).
  6. Check again after 15 minutes and if it’s starting to brown around the edges, take it out. It should take no longer than another 20 minutes until it’s ready.
  7. Take out the oven and leave to cool completely before breaking into chunky clusters. Stores in an airtight jar for two weeks.

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Filed Under: Breakfast Tagged With: almond, chia, chunky, cinnamon, clusters, granola, maca, nuts, oats, walnuts

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Comments

  1. Tiina @myberryforest says

    6th September 2016 at 4:06 pm

    Hello lovely! This both looks and sounds so delicious! I could eat granola every day, it is just the perfect snack or brekkie 🙂 I’ve never thought of adding maca to granola – that’s something I have to try soon. So clever!! And the tip about letting it cool before breaking it — can’t believe I learned it only about a year ago!! I always wondered how to make the clusters. My kids eat the clusters like cookies 🙂 Hahah and I might eat them straight from a jar just like that too… Have a beautiful day xoxo

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Hello and welcome to my blog! I'm a vegan recipe developer from the UK with a passion for healthy, delicious food. Read More…

Creamy vanilla cheesecakes with cranberry compote❣️ such a deliciously creamy and tangy combo and perfect for your festive table🎄If you don’t have a mini cheesecake tin you can also make this into one big cheesecake instead 😋 The filling is oh so creamy, you’d never guess it was dairy free! 

As a little gift 🎁 before the end of the year I’d love to offer two people the chance to WIN a copy of my cookbook and some dairy free goodies - just tag a friend below and I’ll pick the winners on Friday!😌🌟

Vanilla cheesecakes with cranberry compote (makes 9)

250g ginger nut biscuits
100g dairy free butter
300g cashews, soaked overnight
340g dairy free cream cheese
80g icing sugar
1 tbsp vanilla extract 
200g coconut cream
2-4 tbsp coconut milk 

200g fresh cranberries
5 tbsp water
5 tbsp caster sugar 

Prepare the base by processing ginger biscuits and butter together to a fine crumb. Press into a mini cheesecake tin and set aside in the fridge to chill. 

Add soaked cashews to a food processor and blend on high for 10 minutes until smooth and silky. Add in dairy free cream cheese, icing sugar, vanilla, coconut milk and cream and process until fully incorporated. Pour cheesecake filling on top of the bases and set aside to chill overnight in the fridge. 

To make the compote, add cranberries, water and sugar to a small pan and bring to a simmer. Cook for 10-15 minutes until jammy. Spoon compote on top of the cheesecakes and enjoy!

#dairyfree #vegandessert #dairyfreerecipe #veganrecipes #cheesecake #dairyfreebaking #veganfoodie #veganfoodies #veganlife #festivebaking #dairyfreedesserts #veganuk #eattherainbow
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