Granola Clusters Recipes

Steps:

• For the brown butter: Add the butter to a medium skillet over medium heat. Cook, swirling the skillet to keep the butter moving around, until it melts and bubbles up, 3 to 4 minutes. When the butter is a medium golden brown, remove the skillet from the heat (it will continue browning in the skillet over the next 30 seconds or so!). Pour the butter and any solids into a bowl and let cool completely, about 30 minutes.
• For the toasted oats: Preheat the oven to 350 degrees F.
• In a bowl, toss the oats with the oil, melted butter and salt. Spread the mixture out on the prepared baking sheets and bake, shaking the pans twice during the cooking time and making sure the oats don't burn, until toasted, about 12 minutes. Set aside to cool a bit. Reduce the oven temperature to 325 degrees F.
• For the clusters: In a medium saucepan, combine the brown sugar, honey and molasses. Stir the mixture until combined, then heat over medium heat, stirring, until barely bubbling. Stir in the vanilla extract. Add the brown butter to the pan and stir.
• Toss together the toasted oats, rice cereal, wheat germ, cranberries, pecans, pumpkin seeds, almonds and flax seeds in a large bowl. Pour over the sugar mixture, stirring as you pour. Toss to combine; it will be sticky!
• Line a baking sheet with foil and thoroughly spray with coconut oil spray. Tip the mixture onto the baking sheet, spread out and bake until golden, about 30 minutes. Let cool, then use a fork to make clusters. Store in a jar until ready to use.

Steps:

• Heat oven to 325 degrees. Line 2 baking sheets with parchment paper.
• In a saucepan over medium heat, combine coconut oil, olive oil, maple syrup, sugar, coconut milk and salt and bring to a simmer. When sugar has dissolved, stir in vanilla extract and let cool slightly.
• In a food processor, grind 1 1/4 cups/105 grams of the oats and 1/4 cup/12 grams of the coconut into a flour. Transfer to a large bowl and stir in remaining oats and coconut, the spices, the nuts and the seeds. Pour maple syrup mixture over and stir to combine. Let sit 10 minutes.
• Using your hands, drop oat mixture onto prepared baking sheets in one layer, and pinch together into clumps with your fingers.
• Bake 40 to 50 minutes, flipping the mixture (taking care not to break up the clumps) every 15 minutes. The mixture is done when it's golden brown all over and starting to crisp. It will continue to crisp up after as it cools. Transfer pans to wire racks and let cool. Store in an airtight container at room temperature for up to 1 month.

Steps:

• Heat the oven to 300 degrees. In a large bowl, use a fork to stir together the maple syrup, oil, cocoa powder and salt until smooth. Add the oats, nuts and seeds, and stir until combined.
• Spread the mixture out on a parchment-lined sheet pan. Bake, without stirring, until fragrant and dry to the touch, 35 to 40 minutes.
• Sprinkle the dried fruit over the granola (if using), then turn off the oven. Leave the granola in the oven to cool completely, 30 minutes to an hour, then break into clumps. Store in an airtight container at room temperature for up to 2 weeks.

Steps:

• Preheat your oven to 325°F In a large bowl, stir together the first 5 ingredients; set aside.
• In a microwave-safe bowl, melt the butter and maple syrup together in the microwave on high.
• Stir the butter mixture into the dry ingredients and pour onto a lined baking sheet.
• Bake for 10 minutes, flip the granola over and bake for about 10 minutes.
• Remove from the oven and toss with the dried fruit while still hot.
• Serve when cool.