Look no further! Your go-to holiday party snack has arrived.
I recently ran across these delectable and healthy little treats on one of my favorite blogs, Oh She Glows. I immediately knew I had to try them, and I was not disappointed.
I wanted to share this recipe with you because it’s the perfect snack for all your holiday parties. With the perfect amount of sweetness, crunchiness, and light saltiness, they will warm anyone’s taste buds with joy. And with Oh She Glows’ tweak on an original recipe, they are Gluten-free as well, so anyone can enjoy them.
Granola Nut Clusters (gluten-free, oil-free, soy-free)
Adapted from Smitten Kitchen.
Yield: approx. 3.5 cups
- 1 cup raw walnut halves
- 1/2 cup raw pecan halves
- 3 tbsp brown rice syrup*
- 6 tbsp gluten-free rolled oats
- 1/4 cup unsweetened shredded coconut
- 2-3 tbsp Sucanat sugar*
- Heaping 1/4 tsp ground cinnamon
- Scant 1/4 tsp fine grain sea salt
- freshly grated nutmeg, to garnish
1. Preheat oven to 275F and line a baking sheet with parchment paper.
2. Place walnuts and pecans into a large mixing bowl. Pour on brown rice syrup and stir very well until combined for about 60 seconds. Your goal is to have every nook and cranny covered in syrup. No pressure!
3. In a small bowl, whisk together the oats, coconut, sugar, cinnamon, and salt. Pour it onto the nuts and mix very well until combined. Some of the oat mixture won’t adhere to the nuts, but that’s ok because it adds character.
4. Spoon the entire mixture onto the baking sheet including any oats that didn’t stick. Spread into a single layer so they have room to get toasty. Garnish with fresh nutmeg. Bake for 10 minutes, rotate the pan, and bake for another 10-13 minutes (I baked for 23 mins total) and allow to cool on the pan for at least 10 minutes.
5. Once cool, break apart clumps and store in glass jars or Tupperware containers. I expect these would stay good for at least a month.
Substitution Notes: 1) Brown rice syrup works amazing in this recipe because it is so crazy sticky. For this reason, it can be difficult to replace it in a recipe that requires its binding properties. I haven’t tried anything else, but if you eat honey that might work or even coconut nectar since both are very sticky. 2) You can substitute Sucanat with brown sugar or with Turbinado sugar. I don’t recommend subbing with coconut sugar. I tried this and found that it dried the mixture out due to its powdery nature.
You might be wondering if you can use other types of nuts. I recommend using craggy nuts like pecans and walnuts since smooth nuts (like almonds) don’t have the rough texture to “grip” the granola. You can certainly try any nuts you wish though! As always, I would love to hear your feedback in the comments if you try out this recipe or your own modified version.