Coconut Almond Cluster Granola
Inspired by techniques from NYT Cooking.
Coconut-studded clusters bound with a mixture of toasted oat flour and maple syrup, creating a tender granola that's crisp on the outside and chewy within.
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Method
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Equipment
- 2 large rimmed baking trays
- baking paper
- medium saucepan
- food processor or blender
- large bowl
- wooden spoon
- fish slice
- wire racks
- airtight container
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 370 kcal |
| Protein | 7.5 g |
| Carbohydrate | 41.7 g |
| of which sugars | 18.7 g |
| of which free sugars | 17.8 g |
| Fat | 20.5 g |
| of which saturates | 10.5 g |
| Fibre | 4.7 g |
| Salt | 0.57 g |
Protein per 100 kcal
2 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 16 servings
Syrup
- 120 ml coconut oil
- 1 tbsp olive oil
- 160 ml maple syrup
- 160 g light brown sugar
- 160 ml coconut milk
- 9 g fine sea salt or table salt about 1½ tsp
- 2 tsp vanilla
Granola
- 455 g rolled oats (not instant)
- 50 g unsweetened coconut flakes
- 1 tsp ground cinnamon
- 1 tsp ground ginger or cardamom
- 85 g flaked almonds
- 70 g pumpkin seeds
- 65 g sunflower seeds
- 1
Heat. Preheat the oven to 165 °C (145 °C fan) with shelves in the upper and lower thirds; line 2 large rimmed baking trays with baking paper.
- 2
Syrup. Simmer 120 ml coconut oil, 1 tbsp olive oil, 160 ml maple syrup, 160 g light brown sugar, 160 ml coconut milk and 1½ tsp fine salt in a medium saucepan over low heat, stirring, until the sugar dissolves; remove from the heat and add 2 tsp vanilla.
- 3
Flour. Blitz 105 g rolled oats with 12 g coconut flakes in a food processor or blender until you have a fine flour.
- 4
Mix. In a large bowl, combine the oat flour, 350 g remaining rolled oats, the rest of the coconut flakes, 1 tsp ground cinnamon, 1 tsp ground ginger (or cardamom), 85 g flaked almonds, 70 g pumpkin seeds and 65 g sunflower seeds; pour in the warm syrup and stir thoroughly, then leave to thicken for 10 min.
- 5
Form. Squeeze large spoonfuls of the mixture into clumps and space them out on the lined trays.
- 6
Bake. Bake for 40-50 min, carefully flipping the clusters with a fish slice every 15 min and swapping the trays between shelves, until deep golden.
- 7
Cool. Cool completely on the trays (they will firm up as they cool).
- 8
Store. Once completely cool, transfer to an airtight container.
Storage
Keep in an airtight container for up to 1 month. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
