Description
Honey Nut Clusters are a delightful mix of rolled oats, nuts, and seeds bound together with a warm blend of honey, molasses, and spices. Baked to a perfect crunchy texture, these clusters make a wholesome snack or breakfast addition, with an option to make them vegan by substituting egg white with aquafaba.
Ingredients
Scale
Dry Ingredients
- 3 cups rolled oats
- 1 cup mixed nuts (raw almonds, pecans, walnuts, chopped)
- ½ cup raw sunflower seeds
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ½ teaspoon fine sea salt
Wet Ingredients
- ¾ cup honey
- 2 tablespoons molasses
- ¼ cup packed brown sugar
- 2 tablespoons unsalted butter
- 1 large egg white, lightly whipped (or 3 tablespoons aquafaba for vegan option)
- 1 teaspoon pure vanilla extract
Instructions
- Heat Sweeteners: Place honey, molasses, brown sugar, and unsalted butter into a medium saucepan. Heat over medium, stirring constantly until butter melts and mixture bubbles gently. Use a candy thermometer to reach about 235°F (soft ball stage), then remove from heat immediately to avoid burning.
- Whip Binder: In a separate bowl, whisk the egg white until frothy but not stiff, or whisk aquafaba for the vegan alternative. This aeration helps the clusters hold together without extra moisture.
- Combine Wet Ingredients: Stir vanilla extract into the warm honey mixture promptly, then fold in the whipped egg white or aquafaba quickly while still warm to fully integrate the binder.
- Mix Dry Ingredients: In a large bowl, toss together rolled oats, chopped nuts, sunflower seeds, cinnamon, cloves, and sea salt evenly. Optionally, toast nuts and seeds lightly in a dry skillet over medium heat for 3-4 minutes, then cool before mixing for enhanced flavor.
- Coat Dry Ingredients: Pour honey mixture over dry ingredients and fold gently with a sturdy spatula, coating everything evenly without crushing nuts or overmixing.
- Prepare Baking Sheet: Line a baking sheet with parchment paper or silicone mat. Transfer mixture and press firmly but unevenly to create both large and small clusters for texture variety.
- Bake Clusters: Bake at 300°F for 20 to 25 minutes, rotating the pan halfway for even baking. Avoid stirring during baking to preserve cluster formation.
- Cool Completely: Remove from oven and allow clusters to cool fully on the pan. Cooling solidifies the binder and sweetener, helping clusters hold shape.
- Store Properly: Once cooled and broken into pieces, store clusters in an airtight container at room temperature for up to two weeks. Avoid refrigeration to prevent moisture from softening clusters.
- Customize Texture: For bite-sized clusters, gently break the mixture on the baking sheet before baking. For chunkier clusters, press firmly without pre-breaking to maintain larger pieces.
Notes
- For a vegan version, substitute egg white with 3 tablespoons aquafaba.
- Lightly toasting nuts and seeds enhances their flavor but is optional.
- Use a candy thermometer to reach the exact soft ball stage temperature (235°F) to prevent burning the sugar mixture.
- Pressing the mixture unevenly on the baking sheet creates a variety of cluster sizes and textures.
- Store in an airtight container at room temperature for best shelf life; avoid refrigerating.
