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In development — bake time & temp still being re-verified
Airy, dry, crumbly cookie-like clusters with minimal gloss — granola that eats like the edge of an oatmeal cookie, not a glossy slab.
Ingredients
Bowl 1 · Dry
- 200 g gluten-free rolled oats, preferably sprouted
- 250 g oat flour
- 16 g collagen peptides
- 12 g coconut flour
- 42 g coconut sugar
- 2 g chia seeds
- 7 g sea salt
- 1 g cinnamon
- 4 g baking powder
Bowl 2 · Water-based binder
- About 100 g maple syrup
- About 28 g water
- 6 g vanilla extract
Bowl 3 · Fat and add-ins
- 96 g coconut oil
- About 68 g macadamia nuts (optional)
- 20–30 g mini chocolate chips
Click an ingredient once it's in the bowl.
Method
- Mix the dry ingredients (Bowl 1) evenly.
- Mix the maple syrup, water, and vanilla (Bowl 2).
- Combine the binder with the dry mixture and rest 8–10 minutes. The oats, oat flour, coconut flour, and chia keep absorbing water during the rest — adding fat too early coats the flour and slows hydration.
- Add the coconut oil after the rest and mix thoroughly.
- Fold in the macadamia nuts (if using) and the mini chocolate chips.
- Spread on a baking sheet and bake, flipping/stirring partway through, until the clusters are dry and set with minimal surface gloss.
Still being verified
- Baking temperature, total time, pan size, thickness, and flip schedule.
- Exact water amount — if the mixture stays too crumbly, increase water slightly rather than adding more oil.
- Whether the chips go in before baking or after (depends on desired melt).
- Whether 7 g salt and the cinnamon amount are final.