Maple Walnut Granola Clusters
These Maple Walnut Granola Clusters combine the natural sweetness of maple syrup with crunchy walnuts and wholesome oats for a nutritious, satisfying snack. Perfect for breakfast or on-the-go eating, these homemade clusters offer a healthier alternative to store-bought options while allowing complete control over ingredients and sweetness levels.
Equipment
- Large baking sheet
- Parchment paper
- Large mixing bowl
- Medium mixing bowl
- Measuring cups and spoons
- Whisk
- Spatula
- Airtight storage container
Ingredients
- 3 cups old-fashioned rolled oats use certified gluten-free if needed
- 1 ½ cups walnuts roughly chopped
- ½ cup pumpkin seeds raw, unsalted
- ¼ cup sunflower seeds raw, unsalted
- ½ cup maple syrup pure, not pancake syrup
- ¼ cup coconut oil melted
- 1 egg white lightly beaten (omit for vegan version and use 3 tbsp aquafaba)
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ¼ cup dried cranberries optional, added after baking
Instructions
- Preheat your oven to 325°F (160°C) and line a large baking sheet with parchment paper.
- In a large mixing bowl, combine the rolled oats, chopped walnuts, pumpkin seeds, and sunflower seeds.
- In a separate bowl, whisk together the maple syrup, melted coconut oil, egg white (or aquafaba for vegan version), vanilla extract, cinnamon, and salt until well combined.
- Pour the wet mixture over the dry ingredients and stir thoroughly until everything is evenly coated.
- Spread the mixture in an even layer on the prepared baking sheet, pressing it down firmly with a spatula to create a compact layer. This helps form clusters.
- Bake for 25-30 minutes, or until the granola is golden brown, rotating the pan halfway through baking time.
- Remove from the oven and let cool completely on the baking sheet without stirring. This is crucial for cluster formation.
- Once completely cooled, break the granola into clusters of your desired size.
- If using, mix in the dried cranberries or other dried fruits.
- Store in an airtight container at room temperature for up to 2 weeks, or freeze for longer storage.
Notes
For extra-crunchy clusters, don't stir the granola during baking and allow it to cool completely before breaking into pieces.
The egg white helps bind the granola into clusters. For a vegan version, substitute with 3 tablespoons of aquafaba (the liquid from canned chickpeas) or 2 tablespoons of nut butter.
Feel free to customize with your favorite nuts, seeds, or dried fruits. Add dried fruits only after baking to prevent burning.
For a deeper maple flavor, add 1/4 teaspoon of maple extract along with the vanilla.
Store in an airtight container to maintain freshness and crunch. The granola will stay fresh for about 2 weeks at room temperature or up to 3 months in the freezer.
Serve with yogurt, milk, or as a topping for smoothie bowls for a nutritious breakfast.
