L-size clusters bonded by thick honey, a bunch of hazelnuts and lots of cranberries!
If you’re still wondering what these clusters are all about, I’ll explain…Healthy, big cereal blocks with supreme nutty flavor and crispy edges!
I’m a devoted cereal girl. I considered myself happy with a big bowl of clusters and a splash of fresh milk on top! What I love about clusters? Definitely, it’s character. They say it’s just granola that’s gone wild in the most unequalled way. But, it’s not. You eat a cluster and you get awesome crunchiness vibes! It’s so good! Clusters or various-size-chunks are the perfect imperfection and that is what makes them really charming.
Here’s an easy stunt to keep the clusters nice and even more toasted: let the granola slowly cool inside the oven for more 10 min. Last but not least, here’s a tip: use the thickest honey you have got.
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All your family will give a you a pat on your back for this recipe, just cook and see!
- 1 cup of rolled oats + ½ a cup of oat flour
- ¼ cup of barkley flakes
- 1 tablespoon of chia or flaxseeds
- 2 tablespoons of sunflower seeds
- 3 tablespoons of whole wheat
- ½ cup of chopped hazelnuts
- 2 tablespoons of olive oil
- 3 full tablespoons of buckwheat honey
- A pinch of cinnamon or ginger
- Preheat oven to 180 ºC.
- In a food processor, grind half a cup of oats to make the oat flour. In a large bowl, combine all the ingredients except the honey and the olive oil.
- In a separate bow, whisk the olive and the honey and pour into the cereal mixture (mix everything using your hands).
- Place the granola in the prepared tin and press down into a layer (this will help the granola to stick together!). Bake for 30-35 min (at half time remove from the heat and cut it into big pieces, put the granola again on the oven for the remaining time). Be careful not to burn it. When it gets crunchy and golden brown, it means it’s ready to brighten your snacks.
- Once cooled, break the granola apart with your hands to form smaller clusters. Store it in a big jar!