I’m baaaaack. You missed me, right? Since the last time I posted I’ve done a lot. I spent a wonderful weekend celebrating my graduation with family and friends, managed to find a new house to rent in Tucson, moved out of my old house and in to my new house, and flew to Pittsburgh! It’s been a busy two weeks, but I have an awesome new kitchen and I am so happy to be in Pittsburgh for my cousin’s wedding.
Something that I rely on a lot (especially when I travel) is snacks. They stave of hunger and grouchiness and make me happy in general. I look for snacks that are nutritious, filling, and delicious. My go-to snacks are fruit, pita chips/carrots and hummus, and smoothies. However, sometimes I get stuck in a “snack rut” and really want something other than my usual snacks.
That’s where the need for these Apple Cinnamon Oat Clusters came in. My inspiration to make them came from my Double Berry Almond Crisp, which has a sweet, crumbly topping that I couldn’t stop eating straight from bowl. I wanted to ensure that there was a way to eat this even when I wasn’t making a dessert crisp, and hence a wonderful snack was born. One of the best things about these clusters is the chopped almonds throughout them.
Almonds alone are a great snack because they have healthy fats and proteins that make them incredibly satisfying. And you really can’t beat their taste and crunch. So obviously they taste even better when they’re added to a bowl of oats, applesauce, cinnamon, a little bit of natural sweetener, and coconut oil.
Don’t say I didn’t warn you about eating this straight from the bowl.
Just make sure that you have enough to bake!
Because would you really want to miss out on these yummy oat clusters, which you could pour almond milk over, sprinkle over yogurt or ice cream, or simply eat by themselves?
I didn’t think so.
- 1 Cup old fashioned oats (gluten free, if desired)
- ½ Cup old fashioned oats (gluten free, if desired), ground into flour
- ⅓ Cup chopped raw almonds
- ¼ Cup coconut sugar or raw cane sugar
- 2 Teaspoons Cinnamon
- 3 Tablespoons coconut oil, softened but not melted
- 3 Tablespoons unsweetened applesauce
- Preheat the oven to 375 degrees fahrenheit.
- Lay a piece of parchment paper on a baking sheet.
- To make the oat flour, place ½ cup old fashioned oats into a food processor and process until the oats turn into a fine flour-like consistency.
- Add oats, oat flour, almonds, coconut sugar, and cinnamon to a large bowl.
- Mix these dry ingredients together until everything is evenly distributed.
- Add the coconut oil and applesauce to the dry ingredients.
- Use a fork or pastry blender to combine the ingredients until everything is evenly distributed.
- Place the mixture on the baking sheet and press it down until it is about ½"- ¾" high.
- Bake for 15 minutes or until the top is golden brown. Take the baking sheet out of the oven and let the oat mixture cool for about 30 minutes.
- Once the mixture has cooled, use your hands to break it into clusters.