Pumpkin Seed and Cashew Snack Clusters
Crunchy, lightly sweet clusters of pumpkin seeds, cashews and gluten-free oats bound with a touch of honey, for a satisfying snack that delivers a solid dose of zinc.
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Servings
- 1
Ingredients
- 28gpumpkin seeds (about 3 tbsp)
- 28gcashews, roughly chopped (about 3 tbsp)
- 25ggluten-free rolled oats (about 1/4 cup)
- 1tbsphoney
- 1tspcoconut oil (or olive oil)
- 1pinchflaky sea salt
- 0.25tspground cinnamon (optional)
Instructions
- 01
Preheat the oven to 160C (320F) and line a small baking tray with parchment paper.
- 02
In a bowl, combine the pumpkin seeds, chopped cashews and gluten-free oats.
- 03
Gently warm the honey and coconut oil together (10 seconds in the microwave or in a small pan) until runny, then stir in the salt and cinnamon.
- 04
Pour the honey mixture over the seeds, nuts and oats and stir until everything is evenly coated and slightly sticky.
- 05
Tip the mixture onto the tray and press it firmly into a compact 1cm-thick slab with the back of a spoon. Pressing well is what holds the clusters together.
- 06
Bake for 12-15 minutes until golden at the edges. Do not stir, so the clusters stay bound.
- 07
Let it cool completely on the tray (it crisps as it cools), then break into bite-sized clusters and enjoy. Store any extra in an airtight jar.
Nutrition (per serving)
- Calories
- 510kcal
- Protein
- 15g
- Carbs
- 30g
- Fat
- 27g
- Fiber
- 4g
- Selenium
- 8mcg
- Zinc
- 4.7mg
- Iron
- 5.3mg
- B12
- 0mcg
- Iodine
- 1mcg
- Sodium
- 120mg
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