Whenever I get the urge to purge some of the bits of nuts, seeds, and dried fruits that we have in the pantry, I turn to homemade granola. It’s such an easy way to make sure that none of those scraps get wasted while also making a delicious breakfast option. This grain free granola cluster recipe was born from my craving for granola which happened to hit me at a time when were were out of oats. In their place, you’ll find sunflower seeds, coconut, almonds, and pumpkin seeds. One egg white helps this granola hold together in large, delicious clusters.
Feel free to use this recipe as a template for whatever you may have hanging out in your pantry that needs to be used up. I love eating this with some almond milk, on top of yogurt, or even sprinkled on a smoothie bowl. The clusters also make a tasty snack by themselves too!Print
Switch up your usual granola routine with these tasty grain free granola clusters which are great on top of a smoothie bowl for a healthy breakfast.
- 1 egg white
- 1 cup chopped almonds
- 1/2 cup dried cranberries
- 1/2 cup dried apricots, chopped
- 1 tablespoon chia seeds
- 1 teaspoon vanilla
- 1/4 cup honey
- 1/4 cup coconut oil, melted
- 1/2 cup coconut flakes
- 1/2 cup pumpkin seeds
- 1/2 cup sunflower seeds
- Preheat the oven to 350 degrees Fahrenheit.
- In a small bowl, whisk the egg whites for a minute or two until it starts to get a bit foamy. Set aside.
- In a large mixing bowl, add all the rest of your ingredients. Stir in the egg white until everything is mixed well.
- Spread onto a baking sheet lined with wax paper. Bake for 25-30 minutes or until it starts to brown.
- Allow to cool completely on the baking sheet. Break into large chunks and store in an airtight container for up to 2 weeks.
Recipe adapted from this Grain-Free Granola from The Primalist