Drizzled Peanut Butter Coconut Oatmeal Clusters Recipe
These Drizzled Peanut Butter Coconut Oatmeal Clusters are a wholesome and delicious snack combining the creamy richness of peanut butter with crunchy nuts, gluten-free oats, and a delightful vegan chocolate and shredded coconut topping. Baked to perfection and drizzled with smooth chocolate, these clusters are perfect for a healthy treat or on-the-go snack.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 20 minutes
- Yield: About 12 clusters 1x
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
Peanut Butter Clusters
- ¼ cup unsalted, natural creamy peanut butter
- ¼ cup + 1 tablespoon pure maple syrup
- 1 cup nuts, variety (such as almonds, walnuts, pecans), chopped
- ¾ cup gluten free rolled oats
- ¼ teaspoon salt (optional)
Chocolate Drizzle
- ¼ cup vegan chocolate chips
Coconut Topping
- ¼ cup shredded coconut or small coconut flakes
Instructions
- Preheat and prepare pan: Preheat oven to 325°F (163°C). Line an 8-inch square baking pan with parchment paper for easy removal. Set aside.
- Mix peanut butter base: In a medium bowl, whisk together the natural creamy peanut butter and pure maple syrup until the mixture is smooth and well combined.
- Add dry ingredients: Fold in the chopped nuts, gluten free rolled oats, and salt if using, mixing thoroughly with a rubber spatula to ensure everything is evenly incorporated.
- Press into pan: Pour the mixture into the prepared baking pan and use the spatula to smooth and pack it tightly into an even layer.
- Bake: Bake in the preheated oven for 35 minutes until set and golden. Remove from oven and transfer the pan to a cooling rack. Allow to cool completely, about 30 to 60 minutes.
- Break into clusters: Once cooled, carefully lift the peanut butter oat mixture out of the pan using the parchment paper. Using your hands, break the large slab into small clusters and spread them evenly on a large baking sheet lined with parchment or wax paper.
- Melt chocolate: Melt the vegan chocolate chips by using a double boiler or placing them in a microwave-safe bowl. Heat in 20-second increments, stirring between, until smooth and fully melted. Transfer the melted chocolate to a small drizzle bottle or a zip-top bag with a tiny corner cut off.
- Assemble topping: Sprinkle 2 tablespoons of shredded coconut evenly over the oatmeal clusters. Drizzle about half of the melted chocolate over the clusters and coconut. Then sprinkle 1 tablespoon more coconut over the chocolate drizzle.
- Repeat topping layers: Continue with remaining melted chocolate and shredded coconut, alternating drizzle and topping until all is used.
- Set: Allow the chocolate drizzle to set at room temperature for about 30 minutes or until firm before serving. Enjoy these clusters as a nutritious snack or treat.
Notes
- Use a variety of nuts such as almonds, walnuts, pecans, or cashews for different textures and flavors.
- The clusters store well in an airtight container at room temperature for up to 5 days or in the refrigerator for up to 2 weeks.
- For a vegan option, ensure the chocolate chips are dairy-free and the peanut butter is natural and unsweetened.
- You can substitute pure maple syrup with agave nectar or honey if not strictly vegan.
- For extra crunch, toast the nuts lightly before mixing them into the batter.
Keywords: peanut butter clusters, oatmeal clusters, vegan chocolate drizzle, gluten free snack, healthy snack, peanut butter oat clusters, homemade granola clusters
