Crunchy Caramel Granola Clusters

These clusters are everything you would want a wholesome crunchy granola to be. Seriously. I can’t stop digging into the jar and eat them. Eat straight, topped onto some yogurt, ice cream, fruit, what ever your fancy. So good. Had to share immediately.  A note on the sweeteners: I thought they would end up being too sweet but they seemed to balance out while baking so I think they are just right. But if you want it less sweet, leave out the maple syrup. Though I encourage you to try it first as it. So yummy.

Crunchy Caramel Granola Clusters

  • 3 cups rolled oats
  • 1/2 cup quinoa flakes (optional)
  • 1/3 cup sesame seeds
  • 1 1/2 cup coconut chips
  • 1/2 cup coconut palm sugar
  • 3/4 tsp sea salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup brown rice syrup
  • 1/4 cup pure maple syrup
  • 1/2 cup coconut oil, melted 
  • 1 tsp vanilla extract

Preheat oven to 300 degrees.

In a large bowl, combine oats, quinoa flakes, sesame seeds, coconut chips, coconut sugar, sea salt and cinnamon. Set aside.

In a small saucepan, melt the coconut butter on a low flame then whisk in the brown rice syrup and maple syrup until incorporated into the coconut oil. Turn off flame and whisk in the vanilla extract. Pour the melted mixture into the bowl of oat mixture and mix around until everything is coated well.

On a rimmed baking sheet covered with a piece of parchment paper, spread the mixture in an even layer and bake for about 40 minutes, stirring every 10 minutes, until golden brown and well toasted.

Allow to cool on the baking sheet for at least 15 minutes as the granola will get crunchier as it cools. Break granola apart in clusters as big or as small as you desire. Then transfer to a large airtight container and store at room temperature for a good 2 weeks. Though I doubt it will last that long.