Ancient Grain Granola Clusters

Join Anita's Bake Club to rate and review recipes and to save your favourites to your own digital recipe box.
 In Breakfast, Vegan
Ancient Grain Granola Clusters | Anita's Organic Mill
Ok so Ancient Grain is a little bit of a loose term. Spelt and Kamut are both several thousands of years old so considered to be Ancient Grains. But what about Barley? Well most people are familiar with barley and though it’s not as old as the other two grains (about 1000 years in comparison) we think it deserves to be given an ancient status. So, you can never have too many Granola recipes and this one is particularly yummy. Great as an on the go snack; served over yoghurt; or even with ice cream. This recipe is just seeds and nuts as adding fruit during the baking stage quite often results in burnt and bitter fruit. When making normal granola it’s very easy to add the fruit after baking but as these are clusters they will already be set once cooked. Because of this feel free to add dried fruit when serving if required – though its great as it is.
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins


  • 1 cup Anita's Organic Kamut Flakes
  • 1 cup Anita's Organic Spelt Flakes
  • 1 cup Anita's Organic Barley Flakes
  • 3 tbsp Anita’s Organic Brown Sugar
  • 1/4 tsp Himalayan salt
  • 1/2 tsp Cinnamon
  • 1/2 tsp Vanilla powder
  • 1/4 cup Anita's Organic Golden Flax Seed
  • 1/3 cup Anita's Organic Coconut Chips
  • 1/4 cup Sunflower seeds
  • 1/3 cup Brazil nuts, chopped
  • 1/3 cup Pecans, chopped
  • 1/3 cup Brown rice syrup
  • 1/4 cup Neutral tasting oil


  • Preheat the oven to 300˚F and line a cookie sheet with parchment paper.
  • In a large bowl mix together all of the ingredients except for the brown rice syrup and oil.
  • Gently warm the brown rice syrup and mix with the oil. Drizzle the oil mixture over the dry mixture and mix well - until everything is evenly coated.
  • Spread the mixture out on the baking sheet and gently press down. Bake for 15 to 20 minutes. Turn the tray around and cook for another 15 to 20 minutes until the edges are staring to become golden brown.
  • Allow to cool fully on the tray. The granola should be baked together as one large sheet. When fully cool break up into smaller clusters. Store in an airtight container.
Showing 2 comments
  • JustJean

    I make my own granola to use as my breakfast and in ENERGY “bites”. I use KAMUT and barley flakes, liked trying SPELT flakes. I use a lot of the smaller seeds such as flax and hemp, sunflower and pumpkin but I liked adding chopped Brazils and pecans in this recipe. I usually use maple syrup but tried the rice syrup for a bit different flavor.

Leave a Comment

Strawberry Muffins | Anita's Organic MillCrunchy Buckwheat Granola | Anita's Organic Mill