Introduction

These Drizzled Peanut Butter Coconut Oatmeal Clusters combine the rich creaminess of peanut butter with the crunch of nuts and oats, all topped with a luscious chocolate drizzle and coconut flakes. They make a perfect snack or breakfast treat that’s both satisfying and delicious.

The image shows a white bowl lined with white paper filled with several chunky granola clusters. Each cluster has a rough texture and a light brown color mixed with visible nuts. The granola is drizzled generously with dark brown chocolate in thin lines, and topped with white coconut flakes scattered across the top. The bowl sits on a white marbled surface with soft natural light highlighting the details of the crunchy texture and smooth chocolate drizzle. photo taken with an iphone --ar 4:5 --v 7

Ingredients

¼ cup unsalted, natural creamy peanut butter
¼ cup + 1 tablespoon pure maple syrup

1 cup nuts, variety, chopped
¾ cup gluten free rolled oats

¼ teaspoon salt, optional
¼ cup vegan chocolate chips

¼ cup shredded coconut or small coconut flakes

Instructions

Step 1: Preheat your oven to 325°F. Line an 8-inch square baking pan with parchment paper and set aside.
Step 2: In a medium bowl, whisk together the peanut butter and maple syrup until smooth and well combined.

Step 3: Add the chopped nuts, oats, and salt (if using). Stir gently with a rubber spatula until the mixture is evenly combined.
Step 4: Pour the mixture into the prepared pan and press down firmly to create a tightly packed, even layer.
Step 5: Bake for 35 minutes. Then place the pan on a cooling rack and let it cool completely for 30 to 60 minutes.

Step 6: Line a large baking sheet with parchment or wax paper. Once cooled, lift the baked peanut butter mixture from the pan, break into clusters by hand, and spread them evenly on the lined sheet.
Step 7: To make the chocolate drizzle, melt the vegan chocolate chips using a double boiler or microwave in 20-second bursts, stirring until smooth.
Step 8: Spoon the melted chocolate into a drizzle bottle or a zip-top bag with a small corner cut off.

Step 9: Sprinkle 2 tablespoons of coconut over the clusters, then drizzle about half of the chocolate on top. Add 1 tablespoon of coconut over the drizzle. Repeat the drizzle and coconut topping with the remaining chocolate and coconut.
Step 10: Allow the chocolate to set at room temperature for about 30 minutes or until firm. Enjoy your clusters!

Tips & Variations

Use a mix of your favorite nuts, such as almonds, cashews, and walnuts, for varied texture and flavor.

For a sweeter touch, add a pinch of cinnamon or a dash of vanilla extract to the peanut butter mixture.
If you prefer, swap the vegan chocolate chips for dark or milk chocolate chips if not strictly vegan.
Store the clusters in an airtight container to keep them crispy longer.

Storage

Store the oatmeal clusters in an airtight container at room temperature for up to one week. For longer storage, keep them in the refrigerator for up to two weeks or freeze for up to three months. Let chilled or frozen clusters come to room temperature before serving for the best texture.

How to Serve

The image shows a small white bowl lined with white parchment paper, filled with several irregularly shaped clusters of golden brown granola. Each cluster has a rough texture with visible whole almonds and oats. The granola clusters are drizzled with dark brown chocolate, creating thin stripes crossing over the top, and sprinkled with shredded white coconut flakes for contrast. The bowl rests on a wooden surface next to a mustard yellow cloth. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use crunchy peanut butter instead of creamy?

Yes, you can use crunchy peanut butter if you prefer extra texture. Just keep in mind it may affect how smooth the clusters hold together.

Are these clusters gluten-free?

They are gluten-free if you use certified gluten-free rolled oats and ensure all other ingredients are free of gluten contamination.