The inspiration behind these granola clusters was a bag I saw from the grocery store that cost $10 for a tiny bag. So I took on the challenge of trying to make them myself!
Zest of 1 lemon
Juice from 1 lemon, divided
1/4 cup canola oil
1/4 cup maple syrup
1 tsp vanilla extract
2 1/2 cups old-fashioned oats
1/3 cup dried, sweetened blueberries
1/2 tsp. kosher salt
1/2 Tbsp lemon juice (set aside earlier)
2 Tbsp vanilla greek yogurt
1 1/4 cup powdered sugar, sifted
Preheat the oven to 350 degrees.
Zest the lemon. Juice the lemon which should give you about 2 tablespoons of juice. Save 1/2 teaspoon lemon juice for the drizzle and use the rest for the clusters.
Whisk together the zest, juice, oil, syrup, vanilla, and eggs in a bowl.
Add the oats, blueberries and kosher salt and stir well.
Using a medium sized ice cream scoop or 1/4 C measuring cup, scoop onto a parchment-lined cookie sheet.
Bake in the oven for 20-22 minutes until the tops are golden brown. Let them cool fully so that they will stay clumped together!
While the granola clusters are cooling, make the yogurt drizzle by putting the reserved lemon juice and greek yogurt in a bowl and then sifting the powdered sugar on top.
Stir until evenly mixed and pour into a ziploc bag.
Once the granola clusters are cool, drizzle the icing on top. It will seem like a lot, but it's the main source of sweetness so use most of the glaze!
Notes: These clusters aren't meant to be very sweet as they are more like granola bars! If you want them sweeter, either double the maple syrup or add 1/2 Tbsp. lemon juice + 1/2 cup powdered sugar to the drizzle!
Yield: 12 granola clusters
Love this recipe? Let me know by leaving a comment or messaging me on Instagram! I'd love to hear what you think.