Seed clusters have never left my weekly snack rotation. While they remain a firm favourite amongst my peers, I felt they could benefit from a little 2024 revamp now that we all seem to snack from home. Constantly. To increase their appeal and diversity, I have added oats, officially making them a breakfast on the go option as well as the best travel treats. They are basically a home made protein/granola bar.
The latest iteration also has a tahini based nut free cousin (and pre-empting the inevitable commentary – they do contain sesame which I am aware is still an allergen).
Gluten & dairy free (if using gluten free oats) and even a little good for you, these are loved by many and went viral when I tested the new version out on Instagram last week. I couldn’t believe how quickly the batches appeared out of everyone’s ovens. So I am sharing them here for posterity.
Make them, you won’t be sorry.
A few notes on ingredients: I always use porridge or jumbo oats, not quick cooking oats. Any nut butter you love will work here, I just happen to love almond butter. But I make these with cashew peanut or pistachio. You have infinite choices! Also play around with nut choices – pistachios, pecans and cashews also work well, but do not forget to toast them first. And feel free to add some chopped dried fruit – dates, figs, sour cherries, but they will increase the sweetness and sugar content for anyone concerned. And finally, I happen to love date syrup because it’s not too sweet and it gives a beautiful deep gloss to the clusters. But maple syrup and honey also work well or even a little molasses if you have any in your pantry.
I would love to hear how you shake up your clusters. Happy snacking.
Seed Clusters The Nutty Version
- 75g (1/2 cup) pumpkin seeds
- 75g (1/2 cup) sunflower seeds
- 50g (1/2 cup) jumbo or porridge oats
- 35g (1/4 cup) sesame seeds
- 50g (1/2 cup) flaked almonds
- 25g (1/4 cup) desiccated unsweetened coconut
- 1 egg white
- 2 tbsp date molasses
- 2 tbsp almond butter
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/2 tsp Malden salt
Seed Clusters The Tahini Version
- 75g (1/2 cup) pumpkin seeds
- 75g (1/2 cup) sunflower seeds
- 50g (1/2 cup) jumbo or porridge oats
- 35g (1/4 cup) sesame seeds
- 25g (1/4 cup) desiccated unsweetened coconut
- 1 egg white
- 2 tbsp date molasses
- 1 – 2 tbsp tahini paste (depending on thickness of your paste)
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/2 tsp Malden salt
Preheat oven to 160C, (300F)
Whichever flavour variety of these you make, toasting the seeds (and nuts) is essential for a better flavour. And while you are toasting, you may as well chuck in the oats too.
Toast all of the seeds, oats, almonds (if using) and coconut on a rimmed baking sheet for 10 minutes until lightly golden and fragrant.
While they cool a little, combine the egg white, date molasses, almond butter or tahini, vanilla, cinnamon and salt in a bowl and mix well.
Add all the toasted goodies and stir so that everything is coated and just holding together.
Scoop into 9 balls (I use a scoop or wet your hands and gently form then into balls) and place on a lined baking sheet.
Bake for 15-18 minutes until golden.
Store in an airtight container for upto 5 days.
Have you made this dish?
Let me know what you think, share your efforts and any tweaks you made to the recipe on Instagram, don’t forget to tag #BuildingFeasts or email me on info@buildingfeasts.com
