Granola Trail Clusters

If there’s one recipe category that you all always ask for more of, it’s snacks. It seems our house isn’t not the only house where the snack o’clock alarm goes off often – and we’re therefore beyond excited to say “your wish is our command”. Because you know what comes with recipe creation? Recipe testing. And you know what comes with recipe testing? Sampling. A lot of sampling.

Snacks are fun to experiment with, too, because they come together quickly and often require only a few ingredients. These quite incredible granola clusters are no exception, everyone. The only downside is that they’re kind of addicting and we’re living proof you can snack up a whole batch while standing at the kitchen counter (we blame you, long run!) –  but hey, there are worse things in the world!

We keep these in an airtight jar for in-home snacking as much as we bring them on hikes, bike rides and woods excursions. Think of them as a new take on trail mix, and make sure you make a double batch. That’s all! Enjoy!

För recept på svenska, klicka här: Supergoda granolabitar

Total Time: 50 min

Ingredients

Chocolate Hazelnut

400 ml rolled oats (200 g)
300 ml hazelnuts (165 g), toasted and de-skinned
3 tbsp cocoa powder
1/2 tsp salt
4 tbsp canola oil
4 tbsp maple syrup

Cranberry Walnut

400 ml rolled oats (200 g)
200 ml walnuts (80 g)
200 ml pumpkin seeds (90 g)
100 ml dried cranberries (50 g)
1/2 tsp salt
4 tbsp canola oil
4 tbsp maple syrup

Instructions

  1. Preheat the oven to 150˚C. In a food processor*, blend 100 ml of the rolled outs into a course flour. Add in hazelnuts + cocoa powder or walnuts + pumpkin seeds + cranberries and salt and pulse a few times until the nuts are roughly chopped.
  2. Add in the rest of the oats to the food processor and pulse until everything is evenly mixed. Then add canola oil and maple syrup and blend a bit more until everything has come together. 
  3. Pour the granola out onto a baking sheet lined with parchment paper. Using your hands or a spatula, press out the granola to a 1 1/2 cm thick compact slab, approx. 20×25 cm. 
  4. Bake in the oven for 40 min, rotating the baking sheet halfway through. Let cool completely before breaking into clusters. Store in an airtight container at room temperature.

*You can absolutely make this without a food processor. To make the oat flour, crumble the oats with your hands or use a mortar and pestle. For the nuts, just give them a rough chop. Add everything into a bowl and mix thoroughly.

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