I hadn’t intended to create this as a new recipe or blog post at all. I just wanted to bake a batch of this and was going to try making it extra clumpy (such a strange word). I hadn’t expected to wind up with crunchy little clusters of granola bursting with peanut butter and cocoa flavours. So good!! They absolutely deserve a post of their own. I normally top my yoghurt with granola, but these clusters are just meant to be grabbed out of the jar and walked around with.

Let’s do this!

Granola forms clumps when it’s pressed firmly together before and after baking. But for super clumpy granola that forms solid clusters like this one, egg whites are sometimes used, or even a little wholewheat flour. For me though, the most obvious thing to do was add more liquid ingredients and cut back on the dry ingredients. That way, the oats stick together really well and retain their structure when you break apart the granola.

For this version, I also cut back on the cocoa and upped the peanut butter. The flavours are really well balanced but drizzling more peanut butter on top is never a bad idea! Make sure you use a drippy, natural kind, not the processed ones. They work great for cheesecake, but for granola, you need a runnier, less refined one.

The clusters are deliciously crunchy and crisp up further as they cool. Even at room temperature, they don’t soften as long as you store them in an airtight container. Really, these are addictively good!

Let’s make some granola!

Chocolate Peanut Butter Granola Clusters (Vegan, GF)

Crunchy, naturally sweetened granola clusters with cocoa and peanut butter

Prep Time: 5

Cook Time: 30

Total Time: 35

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Ingredients

2 cups rolled oats
1/4 cup sliced almonds
1 and 1/2 tbsps cocoa powder
Pinch of salt
1/4 cup olive oil
1/4 cup + 1 tbsp honey or maple syrup
1/3 cup natural peanut butter (see notes)
1/4 tsp vanilla extract

Instructions

Preheat the oven to 160 C and line a baking sheet with a silicone mat or wax paper.
In a large mixing bowl, combine the oats, almonds, cocoa powder and salt. Mix well.
In a smaller bowl, whisk the olive oil, honey, peanut butter and vanilla. Mix well till smooth and combined, a balloon whisk helps.
Pour into the oats mixture and mix well, making sure every inch of the mixture is coated. It will be a little wetter than the average granola mixture.
Tip the mixture onto the baking tray and spread it out in an even layer, but pressed together firmly.
Bake for 25 to 30 minutes, until the oats are crispy and the mixture has darkened. Halfway through the baking time, rotate the tray as well as break the granola up a little and flip it around to ensure even cooking because the edges will brown first. It will begin to cluster at this stage itself, so just break it up into pieces and flip it around.
Allow the baked granola to cool. As it cools, it will firm up more. Once completely cooled, break into smaller clumps or clusters.
Store in an airtight jar at room temperature for ten days, or refrigerate for a month (or freeze for even longer). I like to grab a handful of the clusters to eat as is, but you can add them to yoghurt or ice cream!

Notes

Shop this recipe: Rolled Oats, Cocoa, Honey, Olive Oil, Sliced Almonds

*In granola, a drippy, natural nut butter is always best and creamy or crunchy are ok here. Processed nut butters are pre-sweetened and too thick to stir in easily.

*Rolled oats or whole oats are essential for the right texture. Instant oats are not recommended.

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