This one-bowl Cluster Granola With Coffee & Maple is so quick and easy to make for a fun autumn breakfast meal prep. It’s subtly sweet, crispy, and also happens to be vegan, nut-free, and gluten-free!
Try it as a snack on the go, crumbled into yogurt with honey, or added into a sweeter yogurt variety for a morning treat.
It bakes as one large solid sheet, which gives you the freedom to break it into clusters that are either as big or as small as you prefer. I find big clusters fun, but if you enjoy a finer consistency this is absolutely an option as well.
Be sure to use extra fine coffee grounds! A flour-like consistency ensures that the texture of the grounds will go undetected. (I used the finest possible setting on our coffee grinder for this.) I also chose to use decaf beans as I’m personally more caffeine sensitive, especially when it comes to consuming the grounds directly!
This Cluster Granola With Coffee & Maple recipe was originally created in collaboration with The Bean Coffee Company for Instagram. Visit my page to check out the video tutorial!
(This post contains affiliate links from which I may earn a commission if you make a purchase. Read more here!)
Main Supplies Needed:
- A Coffee Grinder
- 1 Large Bowl
- Parchment Paper
- A Baking Sheet
- A Cooling Rack
Servings: 12 (3/4 Cup Clusters)
Ingredients:
- 1/2 Cup Avocado Oil
- 2/3 Cup Dark Maple Syrup, room temperature
- 4 Cups Old Fashioned Rolled Oats
- 1 Cup Pumpkin Seeds, unroasted/unsalted
- 1 Tbsp Extra Fine Coffee Grounds
- 1 1/2 Tsp Saigon Cinnamon
- 1 1/4 Tsp Salt
Directions:
Preheat the oven to 350º
Grind the coffee beans on an extra fine setting (the consistency of flour, to avoid grittiness) and set the grounds aside
In a large bowl, combine the avocado oil and maple syrup, giving it a light stir
Add in the oats, pumpkin seeds, coffee grounds, cinnamon, and salt, and stir until evenly combined
Line a baking sheet with parchment paper
Add the mixture onto the prepared baking sheet, keeping it tightly packed without gaps while still spreading it out into a thin layer
Bake for 28 minutes, rotating the pan halfway through
(It will look golden brown when done, especially around the edges)
Note: It will not feel hard or crispy yet while still warm from the oven
Place the baking sheet on a cooling rack for at least 2 hours (letting it harden and cool) before breaking it into pieces and storing it in an airtight container
Enjoy!
