Pan Roasted Granola ClustersYum
Whenever I make granola – I think of my good friend, Malcolm. Malcolm is a cyclist and one of the first recipes I posted here was a granola recipe that I made for him to take on a trip to Oregon (to race in the nationals) and then on to Belgium (to race in the world championship). This is an unfussy, throw it all in the pan and leave it alone type of almond granola. I think this Pan Roasted Granola Clusters recipe is perfect for a guy athlete who doesn’t have the time to fuss around in the kitchen, but would prefer a healthier take on granola instead of the mostly sugar laced store-bought brands. When I mentioned this recipe to Malcolm – he said he’d pass on the add of the dried apricots. That’s still too much sugar for him. So feel free to omit the apricots and maybe sub in 1/4 cup shredded dried coconut instead.
These Pan Roasted Granola Clusters are obviously great for breakfast or an afternoon snack. …but they’re also great in salads. Just toss a handful of them in your next salad in lieu of croutons for a tasty perk to some simple greens.
Kyle and I both love these Pan Roasted Granola Clusters. And I especially love how simple they are to make!
Pan Roasted Granola Clusters
Yield: 4 servings
Total Time: 1 hour
- 1-1/4 cup gluten free old-fashioned oats
- 1/4 cup raw almonds, coarsely chopped
- 1/4 cup raw sunflower seeds
- 1/4 cup raw walnuts, chopped
- 1 tablespoon golden flaxseeds
- 1 tablespoon hemp seeds
- 1/3 cup currants
- 1/3 cup golden raisins
- 3 dried apricots, chopped
- 1/4 cup creamy almond butter
- 1/4 cup brown rice syrup or honey
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon sea salt
- Lightly coat an 8 inch square pan with coconut oil
- Lightly coat an iron skillet or a Le Creuset Dutch oven with coconut oil.
- Spread the oats, almonds, sunflower seeds, and flaxseeds in the pan
- Cook over medium-low heat for 8 to 10 minutes. Stirring frequently until the mixture is golden, aromatic and the seeds begin to pop.
- Transfer to a bowl. Add the currants, raisins and apricots and toss with a spoon to mix well.
- Combine the almond butter, brown rice syrup, vanilla and salt in a small saucepan.
- Heat over medium-low heat and cook for just 1 to 2 minutes or until the mixture turns creamy and slightly bubbles.
- Immediately pour the butter mixture over the dry ingredients and mix with a silicon spatula until well incorporated.
- Transfer the mixture to the prepared 8 inch pan and lightly press down on the mixture to make an even layer.
- Refrigerate for about 30 minutes until the granola has set.
- Break into your desired size clusters.