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Olive Oil Peanut Butter Granola Clusters

The clusters are deliciously crunchy and crisp up further as they cool. Even at room temperature, they don’t soften as long as you store them in an airtight container. Really, these are addictively good!

Olive Oil Peanut Butter Granola Clusters

I like to grab a handful of the clusters to eat as is, but you can add them to yoghurt or ice cream!

Olive Oil Peanut Butter Granola Clusters


  • 2 cups rolled oats
  • 1/4 cup sliced almonds
  • 1 and 1/2 tbsps cocoa powder
  • Pinch of salt
  • 1/4 cup Redstone Butter Olive Oil
  • 1/4 cup + 1 tbsp honey or maple syrup
  • 1/3 cup natural peanut butter see notes
  • 1/4 tsp vanilla extract


  1. Preheat the oven to 320 F and line a baking sheet with wax paper.
  2. In a large mixing bowl, combine the oats, almonds, cocoa powder and salt. Mix well.
  3. In a smaller bowl, whisk the olive oil, honey, peanut butter and vanilla. Mix well till smooth and combined, a balloon whisk helps.
  4. Pour into the oats mixture and mix well, making sure every inch of the mixture is coated. It will be a little wetter than the average granola mixture.
  5. Tip the mixture onto the baking tray and spread it out in an even layer, but pressed together firmly.
  6. Bake for 25 to 30 minutes, until the oats are crispy and the mixture has darkened. Halfway through the baking time, rotate the tray as well as break the granola up a little and flip it around to ensure even cooking because the edges will brown first. It will begin to cluster at this stage itself, so just break it up into pieces and flip it around.
  7. Allow the baked granola to cool. As it cools, it will firm up more. Once completely cooled, break into smaller clumps or clusters.
  8. Store in an airtight jar at room temperature for ten days, or refrigerate for a month (or freeze for even longer).

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