This recipe came about as kind of a mistake. I was attempting to make a new granola bar recipe using unprocessed sugars and the results were one crumbly, crispy granola bar that ended up basically just turning into granola. So we crumbled some up and made parfaits with unsweetened yogurt and fruit. Oh my goodness was it ever delicious!
It’s more nut heavy then a traditional granola, giving it that much more staying power and making it a great breakfast or snack to help power you through your day. It helps to sweeten and balance the tanginess of plain yogurt while also giving that much desired granola crunch. I now make it specifically for granola and yogurt parfaits. Since it’s no bake, it takes no time to throw together which makes it easy to whip up a batch any time I need. It’s especially convenient if I just don’t have the time to whip up a batch of homemade granola.
With all the berries coming into season soon, I’m looking forward to making this many times over the spring and summer months. Especially because I won’t have to turn on the oven and heat up my house to do so!
Maple Walnut Granola Clusters
For a sweeter taste, swap out 1/2 cup raisins (or other dried fruit) for 1/2 cup of the chopped walnuts. Stir in the raisins after toasting the oats and walnuts.
- 2 cups rolled oats
- 2 cups roughly chopped walnuts
- pinch salt
- 1/2 cup maple syrup
Place the oats and walnuts in a non-stick skillet set over medium heat. Allow to toast, stirring often, just until fragrant. Remove from heat and sprinkle with salt.
Place maple syrup in a small saucepan. Bring to a boil over medium-high heat; let boil for 2 minutes, or until large bubbles begin to form. Remove from heat and pour over oats and walnuts, stirring to evenly combine. Spread evenly onto a sheet of parchment paper. Allow to cool completely before storing in an airtight container. Enjoy in yogurt with fruit.
Makes: 4 cups