You’ve searched the Googles for “cereal clusters recipe” and here you are. Or, you are a loyal reader and you’ve eaten a bowl of cereal and wished it had more of those honey-nut-vanilla clusters. Either way, you are in for a treat!
This vanilla nut granola became labeled as the “clusters-from-the-box” by my son. Just this week he took a container full as a “snack” to Disney.
Here is the kicker: he doesn’t like nuts! How crazy is that?! Nuts! Yup. As far as he knows, these are cereal clusters and not nuts. My husband and his sister tried to tell him that these were nuts and he said: “These are not nuts. I don’t like nuts.” Can you believe that?
As far as I know… this is ONLY nuts! I eat them over my bowl of strawberries and cream or in a bowl with milk instead of cereal. Since going grain free, I miss the occasional “crunch” from a bowl of cereal… but these are delicious and satisfying.
Of course, I’m not the only fan… Baby G also is. They are perfectly sweet and delicious with the right amount of crunch. This isn’t like every other granola recipe out there… once you make this you’ll be a convert for life!
Instead of having some fruit topping my cereal, I know top my fruit with my “cereal.” I like this a lot better. Wether you serve this with blueberries or strawberries, the delicious factor is all there.
I can’t take all the credit for this recipe. I used this recipe from Against all Grain’s cookbook and changed it to my desired sweetness and nut preference (I found hers to be delicious but a little too sweet and I like my nut mix a little different). Thank you Danielle for having awesome recipes I can build on!
- 1 cup raw pecans
- 1 cup raw almonds
- 1 cup raw walnuts
- ½ cup cashews*
- ¼ cup ground flax seed
- 2 tablespoons coconut oil, melted
- 1 tablespoon cinnamon
- ½ cup honey or pure maple syrup, melted
- 2 tablespoons vanilla
- 3/4 teaspoon sea salt (plus 1 teaspoon for soaking water)
- ½ cup shredded coconut, unsweetened
- 1/2 cup raisins
- ½ cup dried blueberries
- ½ cup dried cranberries
- In a large bowl, place all nuts plus 1 teaspoon of salt, fully cover with water and set aside. Soak 12hours (overnight), changing the water once before baking, about halfway through.
- Drain your nuts into a colander, and give them a rinse. Place them on a few layers or paper towels or kitchen towels to absorb remaining water.
- Preheat your oven to 200F.
- Place your nuts in the bowl of your food processor, pulsing a few times to chop them into small pieces. If you turn on your food processor and let the nuts go!, you’ll have nut flour. Pulse until you have them chopped into small pieces.
- In a large bowl, add coconut oil, cinnamon, honey or maple syrup, vanilla, sea salt. Stir to combine.
- Place finely chopped nuts into your bowl, add ground flax, and mix well using a spatula until everything is covered in cinnamon vanilla goodness. Add unsweetened coconut now (if using) and stir to combine.
- Next, spread nutty mix onto two lined (with parchment or silicone mats) baking trays. Place in preheated oven and swap the trays every hour, mixing the nuts around to get nuts evenly dehydrated. If you put all of your nuts into one tray, expect dehydrating time to take 45min-1hour longer.
- After 3hours of dehydrating/baking, remove from oven, check your crunch level and either place in there for another 30 minutes or remove. The nuts need to be fully dehydrated and they will also crunch as they cool. Once you are happy with your crunch level, remove from oven.
- If you want to add dried fruit, this is the time. Stir in dried fruit of choice, then let cool completely before storing in an airtight container for 2-3 weeks.