Ingredients
Scale
- 3 cups rolled oats
- 1/2 cup peanut flour*
- 1/2 cup crushed cereal of choice
- Sea salt to taste
- 1/2 cup peanut butter
- 1/2 cup raspberry preserves
- 1/4 cup maple syrup
- 1/4 cup brown sugar
- 1 tsp vanilla extract
- Peanut butter chips (optional)
Instructions
- Preheat oven to 300 degrees farenheit.
- Combine rolled oats, peanut flour, crushed cereal and sea salt in a large mixing bowl. In a sepereate, microwave safe bowl, combine peanut butter, raspberry preserves and maply syrup. Heat in the microwave for about 30-45 seconds until the mixture has fully melted. Mix together with a fork and stir in the brown sugar.
- Once fully combined pour wet ingredients into your oats and mix with a wooden spoon until the dry ingredients are completely coated.
- Spread oats on a lined baking sheet, careful not to break apart too many clusters but still have them spread out. Bake for 40 minutes, slightly flipping midway through. Allow to clusters to FULLY COOL for atleast 30 minutes. This is where the magic happens! Once done cooling, break into smaller clusters if desired and mix in your peanut butter chips.
Notes
Store granola cluster cookies in an airtight container at room temperature. Goes great in yogurt, almond milk or on it’s own as a snack.
*Peanut flour is peanuts made into flour. I use the brand Protein Plus Peanut Flour. You can buy it online at iherb.com or amazon. There are many other brands out there you can feel free to use as well!