If you love nuts and chocolate, these easy nut clusters are for you. They’re crunchy, packed with pecans, almonds and pumpkin seeds, and finished with a layer of dark chocolate.
They’re made with just a handful of simple ingredients, with no flour or butter and only a little maple syrup and coconut oil to hold everything together.
They store well in the fridge and can be frozen too – a great one to batch cook and store for easy treats.
Why You’ll Love These Easy Nut Clusters
✅Just a handful of ingredients: No long list of ingredients or specialist equipment needed.
✅No flour or butter: The clusters are held together with maple syrup and a little coconut oil.
✅Nuts and seeds: Pecans, almonds and pumpkin seeds provide protein, fibre, healthy fats and a range of vitamins and minerals.
✅Easy to make: Everything is mixed together in one bowl before being pressed into cases and baked.
✅Customisable: Swap out any of the nuts or seeds for ones you prefer – or swap the oats out and just use nuts and seeds.
Why I Chose These Ingredients
Oats: Oats add texture and provide fibre, including beta-glucan. If you need these nut clusters to be gluten free, choose certified gluten-free oats.
Pecans and almonds: They provide fibre, protein, healthy fats, magnesium and a range of vitamins.
Pumpkin seeds: These add extra crunch as well as fibre, magnesium, iron and zinc.
Maple syrup: Just a few tablespoons provide enough sweetness while helping to bind the ingredients together.
Coconut oil: A small amount of melted coconut oil helps bind the clusters and gives them a crisp texture as they bake.
Storage and Shelf Life
Store the nut clusters in an airtight container at room temperature for up to 5 days.
They can also be frozen for up to 3 months. Allow them to defrost at room temperature before eating.
Recipe Tips
Pack them firmly: This is the most important step. Press the mixture down firmly into the cases using the back of a spoon so that the clusters hold together once baked.
Let them cool: The clusters will be delicate when they first come out of the oven, so allow them to cool completely before dipping them in chocolate.
Making them gluten free: Oats are naturally gluten free but can be subject to cross-contamination during processing. If you need the clusters to be strictly gluten free, use certified gluten-free oats.
Choose your chocolate: Dark chocolate (70% cocoa solids) works particularly well, but you can use whichever chocolate you prefer.
Swaps: Swap out the nuts for any nuts you prefer – just keep the quantities the same. The same goes for the oats – if you would prefer, you can swap them for more nuts or seeds.
Related Recipes
If you liked these easy nut clusters, here are some other easy nutty recipes:
5 Ingredient Peanut Butter Bars
Nut Clusters
Ingredients
- 50 g rolled oats (½ cup)
- 50 g pecans (½ cup)
- 40 g flaked almonds (½ cup)
- 30 g pumpkin seeds (¼ cup)
- Pinch sea salt
- 3 tbsp maple syrup
- 1 tbsp melted coconut oil
- 85 g dark chocolate (3oz) (at least 70% cocoa solids)
Instructions
- Preheat the oven to 180°C (160°C fan) / 350°F.
- Add the oats, pecans, flaked almonds, pumpkin seeds and sea salt to a mixing bowl. Pour in the maple syrup and melted coconut oil and mix well until everything is fully combined.
- Spoon the mixture evenly into 12 silicone cupcake cases. Using the back of a spoon, press the mixture down firmly into each case. Make sure the mixture is tightly packed.
- Bake for 18-20 minutes until golden and crunchy. Remove from the oven and allow the clusters to cool completely in the baking tray.
- Melt the chocolate over hot water or in the microwave in 20-30 second bursts. Dip the base of each cluster into the melted chocolate, then place on a sheet of baking paper to set.
Notes
- Store the nut clusters in an airtight container at room temperature for up to 5 days.
- They can also be frozen for up to 3 months.
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