I love the coconut clusters from Costco and for a really long time I wanted to try and create a healthy homemade version. I wanted a recipe that was easy to make, but had big chunky clusters. This recipe was a HUGE win for breakfast with the kids, it also works for an easy snack too. The reason I love this recipe is because it’s an easy way to get protein and nutrients into kids.
Sunflower seeds are a great source of protein, magnesium, B6 and iron. Pumpkin seeds are also a great source of protein, fibre, potassium, magnesium and iron. Chia seeds contain omega 3 healthy fats and calcium and magnesium. Almonds again have protein and fibre, plus vitamin E, calcium, potassium and iron. Walnuts are another great source of omega 3 fats, which help to reduce inflammation in the body and great for brain health. You can see that this is more than what you would get from traditional cereals or store bought granola.
The one thing that I have really enjoyed over the past 5 weeks of quarantine is that the kids and I have been enjoying so much time bonding and creating in the kitchen. Lots of experimentations have been happening, some epic fails and huge wins. I want to share so much with all of you to keep you inspired to cook and eat healthy, yummy meals together with your family too.
My kids enjoyed this with homemade yogurt and blueberries. This recipe is nutrient and calorie dense so a little goes a long way and helps to keep you fuller longer. All of the nuts help to regulate blood sugar levels too. Enjoy!
The Recipe
PrintHomemade Granola Clusters
Prep Time: 10 minutes
Bake Time: 20 minutes
Ingredients
1 cup almonds
¼ cup cashews
¼ cup walnuts
½ cup pumpkin seeds
¼ cup sunflower seeds
1 cup gluten free oats
¼ cup medjool date, pitted and finely chopped (can sub for dried cranberries)
¼ cup raisins
¼ cup coconut flakes (I prefer unsweetened)
1 ½ teaspoons cinnamon
½ teaspoon pumpkin pie spice
¼ cup maple syrup
2 tablespoons solid coconut oil, melted
1 tablespoon almond butter (or peanut butter or more coconut oil)
1 tablespoon chia seeds
Directions
1. Preheat oven to 300 °F. Line a baking tray with parchment paper.
2. Place almonds, cashews and walnuts in small food processor or mini blender and pulse 3 to 4 times, until finely chopped. You will have some larger pieces and powdery meal or flour like consistency, which is what you want. If you have full whole nuts you can chop them by hand. Place in a large mixing bowl.
3. Place the half of the pumpkin seeds and half of the sunflower seeds in mini blender (place the other half in the large mixing bowl) and pulse 2-3 times until finely chopped. Place in large mixing bowl.
4. Add the oats, coconut flakes, dried fruit, cinnamon, pumpkin pie spice, maple syrup, coconut oil, almond butter and chia seeds to mixing bowl and stir until well combined.
5. Spread granola into an even layer on the prepared baking, press down gently with spatula.
6. Bake for 20 minutes, until slightly golden on the top. Let sit for one hour (or overnight) before breaking into pieces.
7. Store in glass jar in fridge for 2 weeks or freeze for up to one month.
If you know a friend who would enjoy this breakfast recipe I would so appreciate you sharing this recipe with them. If you make the granola I would love to know what you think in comments below or DM me on the socials @pam_rocca.
Happy Sunday,
