
Crunchy, golden, and fragrant with toasted macadamia nuts and a whisper of vanilla, these seed clusters are the kind of snack that disappears fast. Many packaged granola bites and trail mix products rely on synthetic preservatives like BHA and BHT to extend shelf life, which makes finding a clean option at the grocery store genuinely tricky. This recipe sidesteps all of that by using nothing but whole, recognizable ingredients ā raw nuts, seeds, oats, honey, coconut oil, and pure vanilla powder ā so you know exactly what you're eating. The honey and coconut oil bind everything together beautifully in the oven, creating that satisfying snap when the clusters cool completely on the rack. Toasted pumpkin and sunflower seeds add a subtle earthiness that plays perfectly against the buttery richness of the macadamias. They're great tossed over yogurt, packed into a lunchbox, or honestly just eaten by the handful straight off the parchment.
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Learn more ā8 servings








Preheat the oven to 325°F (165°C). Line a baking sheet with parchment paper.
In a large mixing bowl, combine the macadamia nuts, pumpkin seeds, sunflower seeds, rolled oats, and sea salt. Stir until evenly mixed.
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