Maple Pecan Granola Clusters

Homemade granola is better than pre-made in every way, and the secret to getting big clusters is pressing the mixture down tightly before baking and not stirring it too much. This version is loaded with pecans and coconut, sweetened with real maple syrup, and bakes up into satisfying chunks you can snack on by the handful.

Ingredients

  • 2 cups rolled oats
  • 1 cup pecan halves (raw), roughly chopped
  • 1/2 cup medium shredded coconut
  • 1/3 cup TN maple syrup
  • 3 tbsp coconut oil, melted
  • 1/2 tsp Ceylon cinnamon
  • 1/4 tsp Redmond Real Salt
  • 1 tsp vanilla extract

*Bolded ingredients are products we typically carry at Tare Bulk Foods.

Directions

  1. Preheat oven to 325 degrees F. Line a baking sheet with parchment paper.
  2. In a large bowl, toss together the oats, chopped pecans, shredded coconut, and cinnamon.
  3. In a small bowl, whisk together the maple syrup, melted coconut oil, vanilla, and salt.
  4. Pour the wet ingredients over the dry and stir until everything is well coated.
  5. Spread the mixture onto the prepared baking sheet and press it down firmly into an even layer. Do not spread it loosely.
  6. Bake for 25 to 30 minutes until golden brown. Do not stir during baking.
  7. Remove from the oven and let cool completely on the pan without touching it. It will crisp up and form clusters as it cools.
  8. Break into chunks once fully cooled.

Notes

  • The less you stir and break it up, the bigger the clusters.
  • Mix in dried cranberries (apple juice infused) or dark chocolate chips (Enjoy Life) after baking for add-ins that do not need to go in the oven.
  • Store in a sealed jar at room temperature for up to 2 weeks.