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Nut & Seed Snack Clusters

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Course: Snack
Keyword: Gluten Free, Snack
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 8 Snack Bites
Calories: 240kcal

Ingredients

  • ½ cup cashews
  • ½ cup pecans
  • ½ cup almonds
  • ½ cup pumpkin seeds
  • ¼ cup maple syrup
  • Optional: melted dark chocolate or flaked sea salt for topping
  • Coconut oil for greasing tin

Instructions

  • Preheat your oven to 190°C (fan). Grease a muffin tray with coconut oil or use a silicone muffin tray.
  • Add all the nuts and seeds to a large bowl. Pour over the maple syrup and stir well to coat evenly.
  • Spoon the mixture into the muffin pan compartments. Press each portion down firmly so it compacts — this helps them hold together when baked.
  • Place on the middle shelf and bake for 20–25 minutes, checking near the end so they don’t overbrown.
  • Allow them to fully cool in the pan before removing. Once cooled, top with melted dark chocolate or sea salt flakes, if desired.

Notes

Storage
  • Store in an airtight container at room temp for 2–3 days
  • Refrigerate for up to 7 days
  • Freeze for up to 1 month (defrost at room temp)
Make It Your Own
  • Swap maple syrup for honey or date syrup
  • Add chia seeds, sunflower seeds, or crushed walnuts
  • Use vegan dark chocolate or sprinkle with cinnamon
Make a double batch and keep some in an airtight container in the fridge — they’re perfect for lunchboxes, road trips, or just a 3pm slump.

Nutrition

Calories: 240kcal