These toasted coconut granola clusters are a great breakfast or snack on the go. They get their crunchy texture from an egg white, and the low and slow bake time which makes them a healthy oil free treat!
Toasted Coconut Granola Clusters
- 1 egg white
- 1 teaspoon vanilla extract
- ½ teaspoon coconut extract
- ¼ teaspoon kosher salt
- 2 cups rolled oats
- ½ cup sliced almonds
- ½ cup unsweetened flaked coconut
- 1/3 cup coconut sugar
Preheat the oven to 300 degrees.
Start by adding the vanilla and coconut extracts to the egg white and whisking them together until the mixture is frothy.
Next, add in the oats, almonds and coconut, and mix everything to combine. You want to get all of the dry ingredients equally coated in the egg white mixture. This will help to create a crunchy texture and will help the clusters stick together.
Next, add in the coconut sugar and salt and mix so that everything is coated in the sugar. You want it to be equally distributed throughout the granola mixture.
Line a baking sheet with parchment paper or a silicone baking mat. If you’re using parchment paper, make sure to spray it lightly with cooking spray. If you’re using a silicone baking mat, no oil is required.
Spread the granola mixture into one even layer, and bake for 30 min total, rotating the pan half way through.
After you remove it from the oven, let everything cool completely, then break it up into large clusters. These toasted coconut granola clusters come together quickly and make a great snack for almost anyone since they are gluten free! Store them at room temperature in an airtight container.
Enjoy!