Coconut Almond Cluster Granola

Grinding the oats and coconut to help form a paste is a great idea, however your recipe calls for 1 1/3 cup of sugar, about twice what I use to make my granola with the same amount of oats, nuts and seeds. Mine is already sweet enough and I am gradually reducing the sugar. Have you tried?

Using the oat & coconut flours in my pantry is easier than getting out the food processor. 1 cup oat, 2T coconut is about right, weight-wise.

I skipped the brown sugar and just used maple syrup. This may have diminished the clumping, but leaves a very subtle sweetness which I prefer.

As all the ingredients are baked in the oven for at least 40 minutes, raw un-roasted nuts would probably work better and will become roasted after baking.

I just finished making a batch of the Granola. So yummy. I found that the later trays stuck together better then the first trays. So the longer the liquid soaks the oat mixture the better the clumps stay together. Also I found turning them at 15 mins really didn't work. So I waited 30 when when were more set.

Anyone (or Melissa?) .. why include just 1 Tbsp. of olive oil? Thanks!

I have had great success creating clumps without oil or much fuss using Mark Bittman's basic granola recipe, with no added oil (simply google the above to find it). I halve the recipe and add one 4 oz container of single-serve, unsweetened applesauce. The applesauce is unidentifiable in the final product, but it produces nice clumps (not "weird" as Melissa described). If you haven't tried Bittman's recipe, I strongly recommend it, with or without the applesauce.

I omitted the sugar. The result was five-stars.

I’ve been making this since COVID started- 1/2 the sugar and maple syrup (or less), 1/2 cup oil, and don’t bother with the food processor or “clumping”. Sometimes I add a bit of almond butter and more spice. Easy and very tasty.

Yes, just use a bit more of the oats.

I've been on a search for a delicious homemade granola recipe ever since I discovered my all-time favorite granola at a wonderful café here in Park Slope, Brooklyn. I wanted to replicate it so I used the ingredients on the package to find this recipe. The granola just came out of the oven and --- wow. The clusters are perfectly crunchy. It's amazing. I plan to add chopped up apricots when it cools, it's the only difference between the 2 recipes.

This has become our go to granola, flexible and delicious. I use coconut flour to save time and have played with subbing the ground oats with almond flour, with good results. As many have said, I drop the sugar and just use syrup. Up next, a fall version using pumpkin purée instead of the milk. Or maybe apple sauce!

I am making more of this tasty granola whenever I run out. It's that good. I make it as written other than adding dehydrated bananas and whole almonds (1/2 c each) and sub Ras Al Hanout for the cardamom. I spoon mounds onto the baking sheet and flatten slightly, then wait 30 min before turning the first time, then after about 20 more min in the oven, I take it out and let cool on racks. This is the best way I have found for keeping chunks.

Great recipe! I didn’t care too much about clumping so I didn’t put on the tray by hand. Still got small clumps. I also worked with what I had and cut down the effort. Subbed the coconut and oat flour for 1 cup of premade almond flour. I also used all olive oil instead of coconut oil since I was out. Used whole milk instead of almond. I cut the sugar and maple syrup in half. This is a great recipe! Super easy and flexible. I’ll make it again.

such a sad recipe, with the cried cherries.....