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Chef Megan Mitchell

Online Cookbook

Cinnamon Almond Granola Clusters

Cinnamon Almond Granola Clusters


  • 1 cup gluten-free rolled oats
  • 1/2 cup almond meal/flour
  • 1/2 cup roughly chopped raw almonds
  • 1/2 cup roughly chopped raw walnuts
  • 1/2 cup raw pistachios
  • 1/4 cup sunflower seeds
  • 1/4 cup maple syrup
  • 1/4 cup coconut sugar
  • 1/4 cup creamy almond butter (or any nut butter will work)
  • 1/4 cup melted coconut oil
  • 1 tsp. ground cinnamon
  • 1/2 tsp. ground cardamom
  • 1/2 tsp. flaked sea salt, such as Maldon


  1. Preheat oven to 325F. Line a large baking sheet with parchment paper.

  2. In a large bowl combine the rolled oats, almond meal, almonds, walnuts, pistachios and sunflower seeds. Stir together.

  3. In a small bowl whisk together the maple syrup, coconut sugar, almond butter, coconut oil, cinnamon and cardamom. Pour over the almond oat mixture and stir to coat. Add in the salt and stir.

  4. Pour mixture onto the prepared baking sheet and spread out into a flat even layer, leaving some holes between the clusters for air.

  5. Bake for 30-35 minutes or until golden brown. Remove and let cool fully before breaking into small clusters. Keep in an airtight container for up to 2 weeks.

    Recipe Courtesy of Megan Mitchell

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