I’m not going to lie, this recipe was supposed to be granola bars but they fell apart. I was going to try another recipe but I tasted the clusters and they were amazing! This recipe has cut butter and sugar and has added protein by using light peanut butter in their place. My lunch box has always consisted of an apple, a banana, a yogurt, and a granola bar. However, from now on my lunchbox is going to have granola clusters instead and I’ll add them to my yogurt.
Makes just over 2 Cups of granola
1 ½ Cups Oats (I used Quick Oats but use whatever you have on hand)
1 Cup Sweetened Coconut
¾ Cup raw almonds
¼ Cup light Creamy Peanut Butter
¼ Cup maple syrup
1 tsp vanilla extract
– Preheat your oven to 350.
– Place the oats and coconut on a baking sheet and mix them together.
– Place the baking sheet in the oven and roast for 15 minutes and then set aside.
– In a saucepot over medium-low heat, add the peanut butter, maple syrup and vanilla; mix well.
– Cook the sauce until the peanut butter is melted.
– Transfer the granola and coconut mixture to a bowl and mix in the almonds.
– Pour the peanut butter mixture over the oat mixture and mix well.
– Line a 9 x 9 baking pan with parchment paper and then pour the mixture into the pan.
– Press it down so there are no air bubbles and so it is an even thickness.
– Place in the fridge and let it set over night.
– After the pan has set, cut the granola clusters with a serrated knife.