Crunchy, golden, and lightly sweet, these seed clusters are the kind of snack you'll find yourself reaching for all week long. Flaxseeds, sunflower seeds, and pumpkin seeds come together with rolled oats, honey, coconut oil, and a touch of vanilla powder for a combination that feels almost indulgent while staying wholesome. For anyone navigating a rye-free lifestyle, granola-style snacks can be a minefield — many store-bought clusters and bars sneak in rye flakes or rye flour as a filler. This recipe sidesteps all of that entirely, relying on seeds and oats as the base so you get that satisfying crunch without any concern. The honey and coconut oil act as a natural binder, meaning these clusters hold their shape beautifully once cooled without needing any grain-based thickeners. Patience is the secret weapon here — letting them cool fully on the pan is what transforms the sticky mounds into firm, snappable clusters worth every minute of the wait. Toss them over yogurt, pack them in a lunchbox, or just eat them straight off the pan.
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Preheat the oven to 325°F (165°C). Line a baking sheet with parchment paper.
In a medium mixing bowl, combine the flaxseeds, sunflower seeds, pumpkin seeds, rolled oats, and fine sea salt. Stir until evenly mixed.
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