Big Clusters Maple Cinnamon Chocolate Chip Granola (vegan, gluten-free)

Averie Cooks

Ready in: 30 minutes
Prep Time: 5 minutes
Cook Time: 25 minutes
Servings: 5
Gluten Free
Dairy Free
Very Popular

Ingredients

  • 1 cup almonds (I used raw unsalted; or use your favorite nut)
    Nuts
  • 1/2 cup honey/agave/brown rice syrup (use the later choices to keep vegan)
    Health Foods;Baking
  • 2 tablespoons cinnamon (reduce to 1 tablespoon if sensitive to cinnamon, or to taste)
    Spices and Seasonings
  • 1/4 cup liquid-state coconut oil (canola or vegetable oil may be substituted)
    Health Foods;Baking
  • 1 1/2 cups dried fruit (I used 3/4 cup raisin medley, 1/2 cup candied ginger, 1/4 cup orange-scented dried cranberries; use your favorite dried fruits, or omit)
    Produce
  • 1 teaspoon ground nutmeg
    Spices and Seasonings
  • 1/4 cup light brown sugar, packed
    Baking
  • 1/2 cup maple syrup
    Cereal
  • 1 tablespoon molasses (not blackstrap, too pungent)
    Baking
  • 2 1/2 cups old-fashioned whole-rolled oats (not quick-cook or instant; use certified GF if necessary)
    Cereal
  • pinch salt, optional and to taste
    Spices and Seasonings
  • 1 cup semi-sweet chocolate chips
    Baking
  • 2 teaspoons vanilla extract
    Baking

Steps

  • Preheat oven to 350F, line a baking sheet with a Silpat or line with parchment paper. This granola is messy, sticky, and I recommend either a Silpat or parchment rather than just spraying a baking sheet with cooking spray. In a large mixing bowl, whisk together first 9 ingredients, through optional salt.
  • Add oats, almonds, and toss to coat evenly. Turn mixture out onto prepared baking sheet, keeping mixture lightly piled. Smoothing lightly with a spatula is okay, but don't pack down too much. You want air to be able to flow without it being tightly packed.
  • Bake for about 25 minutes, or until the sauce that pools slightly at the edge of the baking sheet begins to barely caramelize. Watch your granola closely to make sure it's not burning since ingredients and ovens vary.
  • Remove baking sheet from oven and don't stir. Evenly sprinkle with dried fruit. Evenly sprinkle with chocolate chips. Do not stir granola and allow it to cool, for at least 1 hour, overnight if possible. The longer it's exposed to air, the crispier and crunchier it becomes. Break granola apart and store in airtight containers with lids or in Ziplocks. Granola will keep airtight for at least 2 weeks.

Nutrition

  • Calories: 894.52  cal  (44.73%)
  • Fat: 41.77  g  (64.26%)
  • Saturated Fat: 19.01  g  (118.81%)
  • Carbohydrates: 123.77  g  (41.26%)
  • Sugar: 74.12  g  (82.35%)
  • Cholesterol: 2.16  mg  (0.72%)
  • Sodium: 47.46  mg  (2.06%)
  • Alcohol: 0.55  g  (3.06%)
  • Caffeine: 30.96  mg  (10.32%)
  • Protein: 14.97  g  (29.94%)
  • Manganese: 4.04  mg  (202.25%)
  • Magnesium: 224.33  mg  (56.08%)
  • Fiber: 13.42  g  (53.67%)
  • Vitamin E: 8.01  mg  (53.38%)
  • Copper: 0.97  mg  (48.38%)
  • Vitamin B2: 0.79  mg  (46.61%)
  • Phosphorus: 410.79  mg  (41.08%)
  • Iron: 5.89  mg  (32.73%)
  • Calcium: 246.47  mg  (24.65%)
  • Zinc: 3.68  mg  (24.56%)
  • Selenium: 16.47  µg  (23.52%)
  • Potassium: 797.16  mg  (22.78%)
  • Vitamin B1: 0.29  mg  (19.57%)
  • Vitamin B3: 1.93  mg  (9.65%)
  • Vitamin B5: 0.81  mg  (8.07%)
  • Folate: 28.95  µg  (7.24%)
  • Vitamin B6: 0.14  mg  (7.19%)
  • Vitamin K: 6.33  µg  (6.03%)
  • Vitamin B12: 0.06  µg  (1.08%)

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