I don’t know if I’ve said this enough yet, but I am way too excited for summer. Anyone else have seasonal depression? This nice weather has me feeling all of the feels! For me, warmer weather means more time outdoors, more adventures, more hikes, and what’s better on a hike than granola?
We first had these clusters on a long car ride with my friends (on the way to my surprise bachelorette party, which is a story for another day ;)). I had to hide them because I simply could not stop eating them.
Don’t tell anyone, but these clusters were actually an accident. I was attempting a new granola bar recipe when i decided I wanted a more bite-sized version. I love a good granola bar, but I normally only eat half, so why not start smaller? Unlike most granola bars they have no sugar and barely any natural sweetener, yet they taste amazing. Personally I prefer a less sweet taste in my granola bars, but if you would like to add more maple syrup you should feel free!
These clusters are:
Great for a hike or road trip
- 1 cup of unsalted almonds (chopped)
- 1 ½ cup of rolled oats
- ½ cup of shredded coconut
- ⅓ cup of maple syrup
- ⅓ cup of almond butter
- Pre-heat oven to 350 degrees. Place oats and almonds on baking sheet, bake for about 5 minutes. Add coconut and bake for another 5-10 minutes until almond and coconut are slightly brown.
- Next, heat the maple syrup and almond butter on a sauce pan over medium heat. Once smooth add to the oat mixture and combine until thoroughly mixed.
- Transfer mixture to an 11 x 7 inch baking pan (or 8 x 8) lined with parchment paper. Begin to flatten mixture. I placed another layer of parchment paper on top and used a book to pat and flatten out.
- Cover with parchment paper and put in freezer for 20 minutes to harden.
- Take out sheet and begin to break into smaller clusters. You can use your hands or a knife depending on how smooth you want your clusters to look.
- Place in airtight container and store in fridge for up to two weeks.
- Go outside and take these with you!