Gluten-free, vegan maple almond granola clusters — the most satisfying part of granola. Crunchy, maple-sweetened clusters loaded with almonds and impossible to resist.
I have a serious problem: I’m completely hooked on homemade granola. I keep a large mason jar on the counter so it’s always within reach. A bite here, a bite there, and before long the jar is empty and it’s time to bake another batch. It’s a good problem to have.
The real joy of homemade granola is those large, crunchy clusters you can pick up and snack on by the handful. I get excited every time I find a big chunk — it’s like discovering a small treasure. So why not make an entire batch of clusters?
Creating clusters isn’t much different from making regular granola. The key is to avoid stirring while it bakes and to let it cool undisturbed when it comes out of the oven. Resist the urge to stir — as the granola cools it hardens and keeps its clustered shape. I also press the mixture together before baking to encourage larger pieces.
Look at that: golden, crispy granola studded with sliced almonds. Almond flour is included to help bind the mixture, and I tossed in some hemp hearts for an extra protein boost. I tend to add them to lots of recipes because they blend in so well.
Another reason I love homemade granola is how quickly it comes together. One-bowl recipes are my favorite — simple, fast, and low‑mess. These maple almond granola clusters are refined-sugar-free and travel well, making them a perfect on-the-go snack or a little something to tide you over between meals. Any time of day, they hit the spot.
- 1/2 cup pure maple syrup
- 1/3 cup refined coconut oil, melted
- 1/4 cup coconut sugar
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon sea salt
- 3 cups certified gluten-free rolled oats
- 3/4 cup almond flour
- 1/3 cup hemp hearts
- 1 cup sliced almonds
- Preheat the oven to 300°F (150°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the maple syrup, melted coconut oil, coconut sugar, vanilla, and sea salt until smooth and the oil is incorporated.
- Add the oats, almond flour, and hemp hearts. Stir with a spatula or large spoon until everything is well coated. Gently fold in the sliced almonds.
- Spread the mixture onto the prepared baking sheet and press it down slightly with a spatula to encourage clusters.
- Bake for 15 minutes, rotate the pan, bake another 15 minutes, then rotate and bake an additional 8–10 minutes, until the granola is golden brown.
- Remove the pan from the oven and do not stir. Allow the granola to cool completely on the pan, about 1 hour, so it can harden and form clusters.
- Once cooled, break the granola into clusters and store in an airtight container.