Easy No-Bake Chocolate Oat Clusters Recipe – Pecan & Cranberry

Last Updated on 2 months by Neha Deshmukh

Easy No-Bake Chocolate Oat Clusters Recipe – Pecan & Cranberry

Hey everyone! I’m so excited to share this recipe with you – it’s become a total staple in my kitchen, especially when I need a quick, satisfying treat. These no-bake chocolate oat clusters are seriously addictive, and the combination of pecans and cranberries just makes them. They’re perfect for a little afternoon pick-me-up, a healthy-ish dessert, or even a homemade gift!

Why You’ll Love This Recipe

Honestly, what’s not to love? These clusters are incredibly easy to make – no baking skills required! They come together in under an hour (most of which is cooling time), and they’re packed with wholesome ingredients. Plus, they’re endlessly customizable. I’ve been making these for years, and they always disappear quickly.

Ingredients

Here’s what you’ll need to whip up a batch of these delicious clusters:

• 3 cups old fashioned rolled oats (approx. 270g)
• ½ cup unsweetened cocoa powder (approx. 45g)
• 1 ½ teaspoons cinnamon powder (approx. 6g)
• ¼ cup pecans, chopped (approx. 30g)
• ½ teaspoon salt (approx. 3g)
• ⅔ cup maple syrup (approx. 160ml)
• 2 tablespoons maple syrup (approx. 30ml) – yes, listed twice, it’s intentional!
• ⅔ cup creamy peanut butter (approx. 160g)
• ⅔ cup coconut oil, melted (approx. 160ml)
• ½ cup dried cranberries (approx. 70g)
• ½ cup semi-sweet chocolate chips (approx. 85g)

Ingredient Notes

Let’s talk ingredients for a sec! Using the right stuff really makes a difference.

• Rolled Oats: I always use old fashioned rolled oats for this recipe. They give the clusters the perfect chewy texture. Quick oats will get too mushy, and steel-cut oats won’t bind properly.
• Cocoa Powder: I prefer using a good quality unsweetened cocoa powder – Dutch-processed is fantastic if you have it, as it has a smoother, less acidic flavor.
• Maple Syrup: Real maple syrup is the way to go! It adds a lovely depth of flavor that you just don’t get with artificial syrups. I usually get mine from a local farm when I can.
• Pecans: You can use raw or toasted pecans – I personally love the extra flavor of toasted pecans (just toss them in a dry pan for a few minutes until fragrant!). Walnuts also work beautifully if you’re not a pecan fan.

Step-By-Step Instructions

Alright, let’s get cooking (well, assembling!).

1. Preheat your oven to 325°F (163°C). Line a baking tray with parchment paper or a silicone mat. This prevents sticking and makes cleanup a breeze.
2. In a large bowl, combine the oats, cocoa powder, cinnamon, salt, and pecans. Give it a good mix to make sure everything is evenly distributed.
3. In a separate pan, heat the coconut oil, peanut butter, and both amounts of maple syrup over medium heat. Stir constantly until everything is smooth and beautifully combined. It should smell amazing!
4. Pour the warm liquid mixture over the dry ingredients. Now, get in there and mix thoroughly until all the oats are coated. This is important for cluster formation!
5. Spread the mixture evenly onto the prepared baking tray.
6. Bake for 30 minutes, rotating the tray halfway through. Don’t stir it during baking – we want those clusters to form!
7. Remove from the oven and let it cool completely (1-2 hours) without disturbing it. This is the hardest part, I know!
8. Once cooled, break the mixture into clusters. Then, gently mix in the dried cranberries and chocolate chips.
9. Store in an airtight container for up to 2 weeks. (If they last that long!)

Expert Tips

Want to make sure your clusters are perfect? Here are a few of my go-to tips:

• Cluster Formation: Don’t overmix the wet and dry ingredients. You want everything coated, but not mashed together.
• Preventing Burning: Keep a close eye on the clusters during baking. Every oven is different, so adjust the baking time if needed.
• Even Coating: Make sure the coconut oil and peanut butter are fully melted and combined before adding them to the oats. This ensures everything is evenly coated.

Variations

This recipe is a blank canvas for your creativity! Here are a few ideas to get you started:

• Vegan Adaptation: Use a vegan-friendly chocolate and ensure your maple syrup is 100% pure.
• Gluten-Free Adaptation: Double-check that your oats are certified gluten-free if you have a gluten intolerance.
• Spice Level Adjustment: Add a pinch of cayenne pepper for a little kick! My friend Sarah loves this.
• Nut-Free Adaptation: Swap the pecans for sunflower seeds or pumpkin seeds.
• Festival Adaptations: Package these up in cute jars with ribbons for a lovely Christmas or holiday gift! My family loves receiving these.

Serving Suggestions

These clusters are delicious on their own, but you can also:

• Sprinkle them over yogurt or oatmeal.
• Enjoy them with a glass of cold milk.
• Pack them in lunchboxes for a healthy snack.

Storage Instructions

Store the cooled clusters in an airtight container at room temperature for up to 2 weeks. They might lose a little crunch over time, but they’ll still be delicious!

FAQs

Let’s answer some common questions:

• What type of oats work best for this recipe? Old fashioned rolled oats are the best!
• Can I make these clusters ahead of time? Absolutely! They’ll keep well for up to 2 weeks.
• How do I prevent the clusters from being too sticky? Don’t overmix the wet and dry ingredients, and make sure to let them cool completely before breaking them apart.
• What’s the best way to store these to maintain their crunch? An airtight container at room temperature is key.
• Can I substitute the pecans with other nuts? Yes! Walnuts, almonds, or even macadamia nuts would be delicious.