Servings: 10–12 clusters
Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes
🧺 Ingredients
- ½ cup almonds (whole or roughly chopped)
- ½ cup cashews or walnuts
- ¼ cup pumpkin seeds (pepitas)
- ¼ cup sunflower seeds
- 2 tbsp sesame seeds
- 2 tbsp flaxseeds or chia seeds
- ⅓ cup honey (or maple syrup for vegan option)
- 1 tbsp coconut oil or butter
- ½ tsp cinnamon (optional)
- Pinch of salt
- ½ tsp vanilla extract (optional)
👩🍳 Instructions
-
Preheat the Oven:
Preheat oven to 325°F (160°C). Line a baking sheet with parchment paper or use silicone molds like in the photo. -
Mix the Base:
In a saucepan over low heat, combine honey (or maple syrup) and coconut oil.
Stir until melted and smooth. Remove from heat and add vanilla and cinnamon (if using). -
Combine:
In a large bowl, mix all nuts and seeds together.
Pour the warm honey mixture over them and stir to coat evenly. -
Shape:
Spoon the mixture into small round molds or onto the baking sheet in clusters.
Press down lightly so they stick together. -
Bake:
Bake for 12–15 minutes, until golden brown and fragrant.
(Keep an eye on them — nuts burn quickly near the end!) -
Cool Completely:
Let cool for at least 30 minutes. They’ll harden as they cool, becoming crunchy and cohesive.
🍪 Storage
- Store in an airtight container for up to 2 weeks at room temperature.
- For extra crunch, refrigerate or freeze and eat chilled.
🌿 Variations
- Add dried cranberries or goji berries for a chewy-sweet twist.
- Stir in dark chocolate chips after baking for a dessert version.
- Use peanut butter + honey instead of coconut oil for a protein-packed flavor.
