Nut cluster granola bites
Makes: about 24
Prep time: 10 minsTotal time: 
Recipe photograph by Emma Guscott
Nut cluster granola bites
Gather up any random opened packs of nuts that you have left over from baking and turn them into a nutrient-packed snack to keep in the cupboard for nibbly moments or an ‘on-the-go’ breakfast
Makes: about 24
Prep time: 10 minsTotal time: 
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Nutritional information (per serving)
Calories
90Kcal
Fat
5gr
Saturates
2gr
Carbs
8gr
Sugars
4gr
Fibre
1gr
Protein
2gr
Salt
0gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Ingredients
- 100g mixed nuts (we used cashews, almonds and hazelnuts), roughly chopped
- 100g porridge oats
- 50g unsweetened puffed wheat
- 50g coconut oil
- 2 tbsp almond butter
- 60g maple syrup
- 60g clear honey*
- ½ tsp ground cinnamon
Step by step
- Preheat the oven to 170°C, fan 150°C, gas 3 and line a large baking tray with baking paper. In a large bowl, mix together the nuts, oats and puffed wheat.
- Put the coconut oil in a pan with the almond butter, maple syrup, honey, cinnamon and a pinch of salt and warm until all the ingredients have melted and combined. Pour into the dry ingredients and stir well until coated in the syrup. Transfer to the baking tray and gently press until it’s in an even layer, about 2cm-deep (it doesn’t need to fill the tray). Bake for 25 minutes until golden brown. Remove from the oven and leave to cool and crisp up on the tray. When completely cool, break into chunky pieces. The bites keep for at least 2 weeks in an airtight container. *Replace the honey with extra maple syrup or agave syrup, if required for vegans.
