KIND Peanut Butter Clusters contains inflammatory peanut oil (a seed oil) and soy protein isolate, plus multiple processed syrups. This DIY version eliminates all seed oils by using coconut oil for binding, replaces soy crisps with organic puffed rice, and uses clean sweeteners like honey and maple syrup for superior nutrition without inflammatory ingredients.
Based on: Peanut Butter Clusters
· Makes approximately 30 servings
· Serving: 65g (about 2/3 cup)
Why This Recipe is Seed Oil Free
Commercial Peanut Butter Clusters from KIND often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
Ingredients
Organic rolled oats
400g (about 4 cups) · Bob's Red Mill Organic Old Fashioned Rolled Oats
Primary base grain providing fiber, complex carbs, and hearty texture
Organic brown rice
200g (about 1 cup uncooked) · Lundberg Organic Short Grain Brown Rice
Adds chewiness and helps replicate the original grain blend texture
Replaces inflammatory soy crisps, adds light crunch and volume
Sea salt
4g (about 3/4 teaspoon) · Redmond Real Salt
Enhances all flavors and balances sweetness
Organic vanilla extract
5ml (about 1 teaspoon) · Simply Organic Pure Vanilla Extract
Rounds out flavor profile and enhances natural sweetness perception
Instructions
Step 1. Preheat oven to 325°F (165°C) and line two large baking sheets with parchment paper. Cook the brown rice separately first: rinse 200g brown rice until water runs clear, then simmer with 480ml (2 cups) water in a covered pot for 45 minutes until tender. Drain any excess water and spread on one baking sheet to cool completely — this prevents soggy clusters and ensures even toasting later.
Step 2. In a large skillet over medium heat, toast the smaller grains for enhanced flavor. Add 100g buckwheat groats and toast for 3-4 minutes, stirring constantly, until fragrant and lightly golden. Add 80g millet, 60g amaranth, and 60g quinoa, continuing to toast for another 2-3 minutes until all grains smell nutty. Transfer to a large mixing bowl and let cool for 5 minutes — toasted grains bind better and have deeper flavor.
Step 3. In the same large mixing bowl, combine the toasted grains with 400g rolled oats, the cooled brown rice, 150g chopped peanuts, 100g puffed brown rice, 80g peanut flour, and 4g sea salt. Toss thoroughly with clean hands to distribute evenly — proper mixing now prevents ingredient clumping later and ensures every cluster has balanced nutrition and flavor.
Step 4. In a medium saucepan over medium-low heat, gently warm 120g coconut oil until just melted (don't overheat). Remove from heat and whisk in 200g peanut butter until completely smooth, then add 100g honey, 80g maple syrup, and 5ml vanilla extract. Whisk vigorously for 1-2 minutes until the mixture is glossy and emulsified — this creates the binding agent that will hold clusters together during baking.
Step 5. Pour the warm peanut butter mixture over the grain mixture and use a large wooden spoon or clean hands to mix thoroughly. Every grain should be lightly coated with the mixture — this takes 3-4 minutes of patient stirring. The mixture should hold together when squeezed but not be overly wet. If too dry, add 1 tablespoon of melted coconut oil; if too wet, add 2 tablespoons of oats.
Step 6. Divide the mixture between the two prepared baking sheets and spread into even layers about 1/2 inch thick. Using clean hands or the back of a spatula, gently press the mixture down to encourage cluster formation — but don't pack too tightly or clusters will be dense. Bake for 25-30 minutes, rotating sheets halfway through, until golden brown and fragrant. The edges should be slightly darker but not burnt.
Step 7. Remove from oven and let cool completely on the baking sheets for at least 45 minutes — resist the urge to stir while warm as this breaks clusters apart. Once cool, gently break into bite-sized clusters by hand. Store in airtight containers for up to 3 weeks at room temperature, or freeze portions for up to 3 months. Serve 65g (about 2/3 cup) with milk of choice or enjoy as a snack.
Storage
Store in airtight containers at room temperature for up to 3 weeks. For longer storage, freeze in portion-sized containers for up to 3 months. The coconut oil may solidify in cold temperatures, which actually helps maintain cluster integrity.
Cost Comparison
Cost per serving (homemade)$0.28
Cost per serving (store-bought)$0.65
Savings57%
Higher upfront investment for organic bulk ingredients pays off with significant per-serving savings. The initial shopping cost of around $170 makes 240+ servings total across all batches, delivering exceptional value for premium organic nutrition without inflammatory seed oils.