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Snack recipe · from the recipe book

Cocoa Almond Crunch Cluster Granola

Deep chocolatey oat clusters with toasted almonds, a hint of vanilla and a crisp, crackly bite.

Cocoa Almond Crunch Cluster Granola

Ingredients

  • 2 cups160 gOld-fashioned rolled oats
  • ½ cup whole60 gAlmondsroughly chopped
  • ¼ cup20 gUnsweetened cocoa powder
  • 2½ tbsp40 gAlmond butter, no salt added
  • 3 tbsp65 gMaple syrup
  • 1 tbsp15 gCanola oil
  • 1 large33 gEgg whites
  • 1 tsp4 gVanilla extract
  • ¼ tsp2 gSalt

Steps

  1. Preheat the oven to 300°F (150°C) and line a rimmed baking sheet with parchment.
  2. In a large bowl, stir together the oats, chopped almonds, unsweetened cocoa powder and salt until the cocoa powder evenly coats the oats.
  3. In a small saucepan over low heat, warm the almond butter, maple syrup and canola oil, stirring until smooth, about 1 minute; take off the heat and stir in the vanilla.
  4. Pour the warm almond butter mixture over the cocoa-oat mixture and stir until every oat is coated.
  5. In a small bowl, whisk the egg white until frothy, then fold it into the coated oats; this binds the clusters.
  6. Spread the granola on the baking sheet in an even layer about 1/2 inch thick and press it down firmly with a spatula.
  7. Bake 35 to 40 minutes, rotating the pan halfway but not stirring, until the top looks dry and the almonds smell toasted.
  8. Cool completely on the pan, about 20 minutes, so the granola crisps, then break it into clusters. Store airtight up to 2 weeks.

Check labels: Gluten-free when you buy old-fashioned rolled oats labeled gluten-free.

Contains: Egg, Tree nuts. Some brands contain gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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