Crunchy peanut butter granola clusters that you'll want to make over and over again after you have them the first time! They're vegan, gluten-free and perfect for serving at breakfast and brunch, and for adding to parfaits.
Line a cookie sheet with parchment paper, set aside.
Prepare your flax egg by whisking together ground flax seeds and water. Set aside to thicken.
Whisk together the rolled oats, oat flour, shredded coconut, coconut sugar, ground cinnamon, and salt until well blended.
In a small bowl, whisk together the flax seed mixture, peanut butter, pure maple syrup, and the vanilla until combined.
Add wet mixture to dry mixture and mix well so dry ingredients are coated.
Scoop out the mixture onto the parchment-lined cookie sheet and press down to flatten. (see note below)
Bake for 15 minutes and after 15 minutes, rotate the cookie sheet and bake for another 15 minutes. Keep an eye on it and if you see the edges getting a little too dark, take it out.
Remove from the oven and cool. (The granola may seem soft to the touch, but it will harden more as it cools.)
Once cooled, break into pieces. Make your clusters as big or as small as you'd like.
Notes
This recipe makes approximately 5 ¼ cups of granola clusters.
Be sure to use runny, natural peanut butter for this recipe. The ingredient list should just have one ingredient: peanuts, and nothing else.
When flattening the mixture before baking, don't flatten too much or it will burn but flatten enough so it's not too thick. If it's too thick, the clusters turn out soft and not crunchy. You want it to be about ¼ of an inch thick. When pressing down, the mixture may not fill out your cookie sheet, that's OK. Click here to see how mine looked before I put it in the oven.
Nutrition info listed below is based on ½ cup of granola and is only to be used as a rough guide. Click here to learn how nutrition info is calculated on this website.