Crunchy Spiced Latte Granola Clusters

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Lauren Zembron
Lauren Zembronhttps://www.healthyfoodforliving.com/
I am a 34 year old living outside of Boston with my wonderful husband, energetic daughter, sweet son, and playful dog. I have degrees in both psychology and guidance counseling, and have worked in a variety of school settings. I strive to find a balance between the two basic food philosophies of “eat to live” and “live to eat“. I believe that food should be (and is!) one of the great pleasures of leading a healthy lifestyle.
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If you dig around packaged granola boxes in search of the crunchy clusters, then this recipe is for you.

Crunchy Spiced Latte Granola Clusters

nspired by the ever increasingly popular Starbucks beverage, these granola clusters are bursting with warm fall spices and rich espresso accents. Just like the Pumpkin Spice Latte, there’s no actual pumpkin puree in this granola; but unlike the seasonal drink, these clusters are devoid of any junk.

The clusters are also relatively low in sugar for a granola recipe; although they are sweet enough to satisfy a dessert craving.

Crunchy Spiced Latte Granola Clusters

Don’t you just wanna reach a hand into that jar and take a big handful?!

Crunchy Spiced Latte Granola Clusters

Crunchy Spiced Latte Granola Clusters

by Lauren Zembron (adapted from Maple Almond Granola Clusters from Sally’s Baking Addiction)

Prep Time: 10 minutes

Cook Time: 40 minutes

Keywords: bake breakfast vegan

Ingredients

  • 3 cups old-fashioned rolled oats
  • 3/4 cup whole wheat pastry flour
  • 1/2 tsp Kosher salt
  • 2 Tbsp instant espresso powder
  • 1 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1/8 tsp ground cloves
  • 1/8 tsp ground nutmeg
  • 1/3 cup melted coconut oil (make sure to measure after melting)
  • 1/4 cup coconut sugar, or another unrefined granulated sugar
  • 1/4 cup pure maple syrup
  • 1 tsp pure vanilla extract

Instructions

Preheat oven to 275°F. Line a 9 x 13 inch rimmed baking sheet with parchment paper or a silicone baking mat.

In a large bowl, whisk together the oats, flour, salt, espresso powder, cinnamon, ginger, cloves, and nutmeg. Stir in coconut oil.

Combine coconut sugar and maple syrup in a small saucepan set over medium heat. Whisk until the sugar dissolves. Whisk in vanilla extract. Pour mixture over oat mixture and stir until evenly coated.

Spread mixture evenly on the prepared baking sheet. The mixture will not reach all the way to the edges of the baking sheet. Press down so the top is even.

Bake for 40 minutes, rotating baking sheet every 10 minutes for even baking.

Let cool completely, then break into pieces.

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