Brazil Nut Free Vanilla Macadamia Honey Seed Clusters
These golden clusters are the kind of snack that disappears fast — crunchy, fragrant, and just sweet enough to feel like a treat without going overboard. Buttery macadamia nuts pair beautifully with pumpkin and sunflower seeds, all bound together with honey, coconut oil, and a whisper of vanilla powder for something that tastes genuinely special. For anyone navigating tree nut allergies or sensitivities, store-bought granola clusters and trail mixes can be a minefield of mixed-facility warnings — making a batch at home puts you fully in control of every ingredient. The method is straightforward: warm the honey and coconut oil together, coat everything evenly, press into mounds, and let the oven do the work. The key is patience at the end — letting them cool completely on the rack is what transforms those soft, fragrant mounds into satisfyingly crisp clusters that hold their shape. Tuck them into a jar for snacking, crumble them over yogurt, or pack them up as a homemade gift that looks far more impressive than the effort involved.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
8 servings
- 1 cup raw macadamia nuts, roughly chopped
- ½ cup raw pumpkin seeds
- ½ cup raw sunflower seeds
- ¼ cup rolled oats
- ¼ tsp fine sea salt
- 3 tbsp honey
- 1 tbsp coconut oil
- 1 tsp pure vanilla powder
Instructions
- 1
Preheat the oven to 325°F (165°C). Line a baking sheet with parchment paper.
- 2
In a large mixing bowl, combine the macadamia nuts, pumpkin seeds, sunflower seeds, rolled oats, and sea salt. Stir until evenly mixed.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!