When you are staring at the vending machine thinking about grabbing an afternoon snack to cure your munchies, you may be thinking that a granola bar is the smartest choice. Not necessarily… Although granola bars seem healthy, they can be packed with a ton of sugar and have an shockingly long ingredient list. On a positive note, granola and/or granola bars are incredibly easy to make at home and can be lightened up to better suit your health goals!
The theme for this month’s Recipe Redux was to share a healthy bar or snack you often include in your lunch. I love granola so I decided to whip up these yummy granola clusters. I typically include nuts and cranberries, but I was feeling like I needed to try something a little different. I found this delicious mix of tropical dried fruits at the store that was just perfect for this recipe! The secret to a perfect snack is to make sure you include a good balance of fat, protein, and whole grains. These granola clusters do just that! Nuts and quinoa add satisfying crunch and protein, while almond butter provides healthy fat.Print
Put a sweet, tropical spin on your regular granola with these homemade tropical granola clusters – perfect for midday munchies.
- 1 1/2 cups oats
- 1/2 cup quinoa, rinsed well
- 2/3 cup almond butter
- 1/3 cup coconut oil
- 1/4 cup honey
- 4 teaspoons chia seeds
- 1/2 cup chopped almonds
- 1/2 cup chopped walnuts
- 1/4 cup sunflower seeds
- 3/4 cup dried tropical fruit, chopped
- Dash of sea salt
- Preheat oven to 350 degrees Fahrenheit.
- Spread oats and quinoa into a single layer on a cookie sheet. Bake for ~20 minutes or until aromatic and lightly toasted. Set aside.
- Heat almond butter, coconut oil, and honey over medium-high heat in a small saucepan. Stir and cook until melted into a creamy sauce.
- Combine chia seeds, walnuts, sunflower seeds, oat/quinoa mix, salt, and fruit in a large mixing bowl. Pour almond butter sauce over top and stir well to combine.
- Spread oat mixture into a 9×11″ baking pan lined with wax paper. No need to press evenly into the pan – it’s best to leave some large pieces. Bake for 30-35 minutes or until lightly browned.
- Set aside to cool, then transfer to the refrigerator until completely set. Once completely cool, break into 1-1 1/2″ inch chunks and enjoy!
- Store in the fridge in an airtight container.
- Serving Size: 92 g
- Calories: 361 kcals
- Sugar: 7.5
- Fat: 23 g
- Carbohydrates: 31 g
- Fiber: 6 g
- Protein: 10 g
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