This nutty, hearty, lightly sweetened granola cluster recipe from the Plants First cookbook is a great homemade staple to keep on hand for jazzing up smoothies, topping ice cream sundaes, or simply eating straight from the jar.
What you need:
1 cup raw walnuts
1 cup raw pecans
½ cup raw shelled pumpkin seeds
½ cup raw shelled sunflower seeds
1 cup rolled oats
1 cup unsweetened shredded coconut
1 tablespoon ground cinnamon
2 teaspoons ground ginger powder
¼ teaspoon ground cardamom
½ teaspoon salt
½ cup melted coconut oil
¼ cup blackstrap molasses
1 tablespoon agave
1 teaspoon vanilla extract
⅓ cup full-fat coconut yogurt, for serving
¼ cup berries or diced fresh fruit of choice, for serving
What you do:
- Preheat oven to 275 degrees and line two rimmed baking sheets with parchment paper.
- Into a food processor, add walnuts, pecans, pumpkin seeds, and sunflower seeds and pulse until roughly chopped. Transfer to a large bowl and stir in oats, coconut, cinnamon, ginger powder, cardamom, and salt.
- In a separate bowl, combine oil, molasses, agave, and vanilla extract. Pour over dry ingredients and mix thoroughly.
- Spread on prepared baking sheets. Bake 45 to 50 minutes, until lightly browned, stirring every 15 minutes to ensure even baking. Remove from oven and allow to cool completely over several hours.
- Serve over coconut yogurt with fruit or store in an air-tight container for up to 2 weeks.