No-Bake White Chocolate Cranberry Oat Clusters
These no-bake clusters combine crunchy oats, chewy cranberries, and creamy melted white chocolate, making for a perfect portable snack that is both crowd-pleasing and homemade.
Ingredients
Dry Ingredients
- 2 cups rolled oats (old-fashioned, not instant or steel-cut) Lightly toast for 3–4 minutes for nuttier flavor if desired.
- 1 cup dried cranberries
Binder Ingredients
- 1 cup white chocolate chips Use good quality for better flavor.
- 1/2 cup almond butter Creamy works best for binding.
- 1/4 cup honey or maple syrup Use maple for vegan option.
- 1/2 teaspoon vanilla extract
- 1 pinch salt To balance sweetness.
Instructions
Preparation
- In a large bowl, stir together rolled oats and dried cranberries. Set aside.
- Place white chocolate chips, almond butter, honey or maple syrup, vanilla, and a pinch of salt in a small saucepan over low heat. Stir constantly until everything melts into a smooth, glossy sauce.
- Remove the pan from heat and immediately pour the warm chocolate mixture over the oats and cranberries.
- Use a spatula or wooden spoon to fold until the oats and cranberries are evenly coated and sticky.
- Line a baking sheet with parchment paper.
- Use a tablespoon or small cookie scoop to drop portions onto the parchment, leaving space between clusters.
- Refrigerate the baking sheet for at least 30 minutes, or until clusters are firm.
- Peel clusters off the parchment and enjoy.
Notes
Store clusters in an airtight container in the refrigerator for up to 2 weeks. Optionally, use sunflower seed butter or soy nut butter instead of almond butter for a nut-free version.