- 2 cups rolled oats
- 1 cup dried cranberries
- 1 cup white chocolate chips
- ½ cup almond butter
- ¼ cup honey or maple syrup
- ½ teaspoon vanilla extract
- Pinch of salt
Step-by-Step Directions
Prep the oat and cranberry base
In a large mixing bowl, stir together the rolled oats and dried cranberries until the fruit is evenly distributed; this ensures every cluster gets a good mix of grains and berries. Set the bowl aside while you melt the coating.​
Make the white chocolate mixture
Add the white chocolate chips, almond butter, honey or maple syrup, vanilla extract, and a pinch of salt to a small saucepan set over low heat. Cook gently, stirring constantly, until the white chocolate is fully melted and the mixture is smooth, glossy, and lump‑free, about 3–5 minutes. Remove from heat as soon as it’s combined so the white chocolate doesn’t scorch or seize.​
Coat and form the clusters
Pour the warm white‑chocolate mixture over the oat and cranberry mixture. Use a spatula or wooden spoon to fold everything together until every oat and cranberry is evenly coated and the mixture looks uniformly sticky. Line a baking sheet with parchment paper, then drop heaping tablespoonfuls of the mixture onto the sheet, shaping them into mounds; lightly press if you want tighter, rounder clusters. Chill the tray in the refrigerator for 30–45 minutes, or until the clusters are firm and set.