Steff started making her own granola and now she’s fully obsessed. Not sure shop-bought can compete when you can make golden, crunchy clusters at home with a few gut-friendly ingredients.
This salted caramel granola cluster recipe is a small batch, but honestly… you might want to double it.
Salted caramel granola clusters
Dry ingredients:
40g puffed oats
50g rolled oats
5g crushed buckwheat crackers
20g mixed seeds, Steff used sunflower, pumpkin, and chia
10g oat flour, which helps the clusters stick
15g salted caramel protein powder
5g maca powder
30g chopped dates
Pinch of sea salt
Wet ingredients:
25g almond butter
10g olive oil
15g Dillon Organic chicory syrup
Method:
- Mix all of the dry ingredients together in a bowl.
- In a separate small bowl, stir together the almond butter, olive oil and Dillon Organic chicory syrup until smooth.
- Pour the wet mixture into the dry ingredients and mix until everything is coated.
- Press the mixture down firmly onto a lined baking tray. This helps create those chunky clusters.
- Bake or air-fry at 160°C for 10 to 12 minutes, until golden and crunchy. Shake or turn halfway through.
- Leave to cool completely before breaking into clusters. They’ll firm up as they cool.
Serve with yoghurt, fruit, milk, or straight from the jar.
Recipe and original content by @simply__steff.