Maple Pecan Granola Clusters
Crunchy, chunky granola clusters loaded with oats, pecans, and warm spices, sweetened with pure maple syrup. This vegan, dairy-free recipe is easy to make, and perfect for breakfasts, parfaits, or snacks.
Ingredients
- 300 g / 3 cups rolled oats use gluten-free oats if needed
- 100 g / ½ cup buckwheat groats* washed and drained
- 40 g / 4 tbsp fine wholemeal (whole wheat pastry) flour, chapatti flour or gluten-free flour
- 30 g / ⅓ cup desiccated coconut
- 60 g / ½ cup pecans roughly chopped
- 30 g / ¼ cup flaked almonds
- 30 g / 3 tbsp coconut sugar or unrefined cane sugar (e.g. golden caster sugar)
- ½ –1 tsp ground cinnamon to taste
- pinch of ground nutmeg
- ¼ tsp sea salt
- 150 ml / ⅔ cup maple syrup or another natural liquid sweetener
- 3 tbsp virgin coconut oil melted
Instructions
- Preheat the oven to 150 °C (130 °C fan) / 300 °F. Line a large baking tray (approx. 38 × 26 cm / 15 × 10 inches) with non-stick baking paper. If your coconut oil is solid, place it in a heat-proof bowl in the oven for a minute or two to melt. (Be careful when removing—it will be very hot!)
- In a large mixing bowl, stir together the rolled oats, buckwheat groats, desiccated coconut, pecans, flaked almonds, coconut sugar, cinnamon, nutmeg, and sea salt.
- Pour in the maple syrup and stir to combine. Drizzle in the melted coconut oil and mix well until everything is evenly coated.
- Transfer the granola mixture to the prepared tray. Press down firmly with the back of a spoon, a spatula (or even your hands!) so it forms a compact, even layer—like a thin granola bar. (This step helps create those lovely chunky clusters.)
- Bake in the preheated oven for 40 minutes, or until the granola is lightly golden. Once out of the oven, allow the granola to cool completely on the tray—it will crisp up as it cools.
- Once cooled, break into clusters with your hands. Some pieces, especially from the centre, may feel a little soft at first, but they tend to firm up over time.
- Store in an airtight container in a cool, dry place. It will keep well for weeks.
Notes
* Buckwheat adds protein and a lovely crunchy texture. (I buy mine from Tesco). If you can’t find it, simply substitute an extra ½ cup of oats or another grain of your choice.
Serving Suggestions:
Serve with your favourite plant-based milk or yoghurt. For added nutrition, sprinkle with chopped walnuts, ground flaxseed, or goji berries. It’s also delicious layered into a berry parfait or enjoyed as a snack straight from the jar.
Tried this recipe?Let us know how it was!