← Nouns Cooking · Plant-Based

Ingredients

• 300 g rolled oats (certified gluten-free if needed)
• 100 g Pecans, roughly chopped
• 50 g Pumpkin seeds (pepitas)
• 40 g coconut flakes
• 2 tsp Cinnamon
• ½ tsp Salt
• 100 ml Maple syrup
• 60 ml Coconut oil, melted
• 1 tsp vanilla extract
• 75 g Dried cranberries (optional)

Method

1. Heat the oven to 160°C (325°F) and line a large baking tray with baking paper.
2. Mix the oats, pecans, pumpkin seeds, coconut, cinnamon and salt in a large bowl.
3. Whisk the maple syrup, coconut oil and vanilla together, pour over the dry mix and stir until everything is evenly coated.
4. Spread it out on the tray and press it down firmly with the back of a spatula: this is what makes clusters.
5. Bake for 25–30 min, turning the tray around halfway but not stirring, until deep golden and fragrant.
6. Leave to cool completely on the tray for 30 min (it crisps as it cools), then break into chunks and stir in the cranberries. Store in an airtight jar for up to 2 weeks.

Tips

• Oats are naturally gluten-free but often cross-contaminated, so buy certified gluten-free oats if that matters.
• Pecans are a tree nut; use extra seeds (sunflower and pumpkin) for a nut-free batch.

Sources

Written in our own words after cross-checking these recipes:

Love and Lemons Minimalist Baker