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Breakfast recipe · from the recipe book

Walnut Almond Butter Coconut Clusters with Cardamom

Crunchy, deeply toasted coconut clusters with buttery walnuts, warm cardamom and a hint of orange, finished with crisp pumpkin seeds.

Walnut Almond Butter Coconut Clusters with Cardamom

Ingredients

  • 1¾ cups150 gOld-fashioned rolled oats
  • ½ cup chopped50 gWalnutsroughly chopped
  • ½ cup40 gSweetened shredded coconut
  • 2½ tbsp40 gAlmond butter, no salt added
  • 2½ tbsp50 gHoney
  • 1½ tbsp (20 ml)20 gOrange juice
  • 1½ tbsp20 gCoconut milk, cannedstirred well
  • 1 tsp2 gGround cardamom
  • ¼ tsp1.5 gSalt
  • ¼ cup35 gPumpkin seeds (pepitas)

Steps

  1. Preheat the oven to 300°F (150°C) and line a rimmed baking sheet with parchment.
  2. In a large bowl, toss the oats and walnuts with the cardamom and salt.
  3. In a small bowl, whisk the almond butter, honey, canned coconut milk and orange juice until smooth; this is the binder.
  4. Pour the binder over the oat mixture and stir until every oat is coated, then stir in the sweetened shredded coconut.
  5. Spread the mixture on the baking sheet in an even layer about 1/2 inch thick and press it down firmly with a spatula so it bakes into clusters.
  6. Bake 35 to 40 minutes, rotating the pan once halfway without stirring, until deep golden and fragrant.
  7. Cool on the pan undisturbed for at least 30 minutes, until fully crisp.
  8. Break the granola into clusters, scatter over the pumpkin seeds and toss gently. Store airtight up to 2 weeks.

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

Contains: 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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