Crunchy Sweet Maple Mesquite Clusters
Prep time
Cook time
Total time
Recipe inspired by a combination of my Naturally-Fortified Super Grain Cereal Clusters Recipe and the Mesquite Candied Pecans recipe from [/i]Practically Raw by Amber Shea Crawley.
Serves: 8 snacks
  • 2 Cups Whole Grain Cereal (I use Uncle Sam Cereal)
  • ½ Cup Almond Slices
  • 6 Tablespoons (1/4 cup + 2 tablespoons) Maple Syrup
  • 1 Tablespoon Almond Butter
  • 4 Teaspoons Mesquite Flour (can sub cocoa powder or carob powder in a pinch for a different flavor vibe)
  • 1 Teaspoon Lemon Juice
  • ½ Teaspoon Vanilla Extract
  • ¼ Teaspoon Salt
  • ¼ Teaspoon Cinnamon
  1. Preheat your oven to 250ºF and line a baking sheet with a silicone baking mat or parchment paper.
  2. Place the cereal and almond slices in a large bowl and stir gently, just to combine.
  3. In a medium-sized bowl, whisk the maple syrup, almond butter, mesquite flour, lemon juice, vanilla, salt, and cinnamon until smooth.
  4. Pour the maple mixture over the cereal mix, and gently stir to coat as thoroughly as possible.
  5. Spread the cereal mixture out on your prepared baking sheet.
  6. Bake for approximately 20 minutes, or until the clusters appear lightly toasted, but not burnt.
  7. Allow the mixture to cool for at least 15 minutes. It will firm up and become crispy the longer it cools.
  8. You can break it into smaller pieces, if desired.
This recipe is Vegan, Vegetarian, Dairy free, Egg free, optionally Gluten free, optionally Nut free, Peanut free, Soy free, optionally Wheat free, and Refined Sugar free.
Recipe by Go Dairy Free at