These super seedy cinnamon granola clusters will have you in a snacking frenzy. Crispy, subtly sweet, and packed with feel-good vitamins and minerals, these delectable clusters make the ideal mid-afternoon snack.
Sloane is one snack-y little lady. She's been this way since day one, always preferring lots of small meals throughout the day instead of the standard larger ones.
She goes through phases when it comes to snack preferences though, teetering between the world of fresh fruits and veggies (always with globs of hummus) and dried goods like granola, crackers, etc.
A few weeks back it was granola or bust (we're back to fruit now), and so I worked out this super seedy rendition and liked the results so much I figured I'd make it official.
This seedy granola is super easy to make, requiring just 10 minutes of active kitchen time. It makes a big batch so that you can nosh and snack and crunch throughout the week. And it's filled with fiber-rich oats and mineral-rich seeds.
I most love it served over plant-based yogurt with a drizzle of tahini and fresh berries, but it's also perfect for straight-from-the-jar snacking.
To make it, you'll round up your dry ingredients, including rolled oats, sunflower seeds, pepitas, chia seeds (optional), and dried cranberries or dried cherries. Add them to a bowl and stir to combine.
Next, whisk together maple syrup, sunflower butter, coconut oil, aquafaba (briny liquid from a can of chickpeas—binds the granola together and adds a glossy sheen), vanilla, cinnamon, and salt over low heat until smooth and glossy.
Pour the sweet liquid over the dry ingredients and toss to coat.
Transfer the mixture to a parchment-lined baking pan and use a spatula to spread it into an even layer across the pan.
Bake the granola at 275F for 45 minutes. Slow and steady is key to winning the granola game.
The trick with granola is using your eyes and nose to assess doneness as opposed to your hands. It will always feel a touch soft or soggy when it's indeed perfectly baked, because it continues to crisp and firm as it cools. If you wait until it feels crispy in the oven, it will also be burnt.
Transfer the finished pan of granola to a cooling rack and cool completely. Patience is a virtue here as it takes about 45 minutes to cool.
Once the granola has cooled, break it into clusters. If you try to break it before it's cooled, it will crumble, which is why the cooling time is imperative.
Store the clusters in large airtight glass jars or containers to maintain its crispness.
Serve as desired and enjoy. 💗
If you make these super seedy cinnamon granola clusters, let me know! Leave a comment, rate it, and don’t forget to tag a photo #blissfulbasil on Instagram.
You can find some of my other vegan granola recipes here, here, here, and here.
Super Seedy Cinnamon Granola Clusters
- 1 ½ cups old fashioned rolled oats*
- 1 cup unsalted sunflower seeds
- 1 cup raw shelled pepitas (pumpkin seeds)
- 2 tablespoons chia seeds (optional)
- ½ cup dried cranberries or dried cherries
- ⅓ cup pure maple syrup
- ¼ cup sunflower butter
- ¼ cup virgin coconut oil
- 2 tablespoons aquafaba (briny liquid from a can of chickpeas)
- 1 teaspoon pure vanilla extract
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon sea salt
- Preheat oven to 275F. Line a large baking tray with parchment paper.
- Add the rolled oats, sunflower seeds, pepitas, chia seeds (if using), and cranberries to a large mixing bowl and stir to combine.
- In a medium saucepan, whisk together the maple syrup, sunflower butter, coconut oil, aquafaba, vanilla, cinnamon, and sea salt over low heat for 3 to 5 minutes or until smooth and glossy. Pour over the oat mixture and stir very thoroughly to combine (you want every last bit of the dry mixture to be evenly coated).
- Turn the mixture out onto the lined baking tray and use a fork to gently nudge it across the pan, spreading it into an even layer that's just shy of ½ inch thick. It's okay if there are gaps or holes between clumps of granola.
- Bake for 40 to 50 minutes, or until the top is light golden-brown, the granola near the edges of the pan is just beginning to turn deep golden-brown, and the granola feels dry and firm but not yet crisp to the touch. (Note: Keep a watchful eye on it and check it a few times as it bakes. Granola doesn't become crisp and crunchy until it's had a chance to cool, so rely on look and scent more than touch or you'll end up with burnt granola.)
- Once the granola is ready, remove the pan from the oven and place it on top of an oven-safe cooling rack to allow air to circulate beneath and around the pan to efficiently cool and crisp the granola.
- Allow the granola to cool completely on the pan until it's not even the slightest bit warm to the touch. If you start moving it around or try to break it into clusters while it's still warm, it will crumble. I recommend a minimum 45 minutes of cool time at room temperature, but try to hold out for 1 hour if you can.
- Once the granola is completely cool, break it into pieces of desired size and store in large airtight glass jars to maintain its crunch.
- Serve over plant-based yogurt, enjoy with generous splash of cold plant-based milk, or snack on the clusters straight from the jar.
Any suggestions to replace the aquafaba? Or just leave it out? I'm allergic to chickpeas but this sounds amazing!
Hi, Jacki! Great question. Yes, you can just leave it out. The granola won't be quite as clustery, but flavor wise will be the same. Enjoy!
Belinda Tan says
Hi Ashley can I use roasted sunflower butter?
Hi, Belinda! Yes, that's actually the only kind I use. Happy baking and enjoy! :)