Description
Honey Nut Clusters are a delicious and wholesome snack made with rolled oats, mixed nuts, sunflower seeds, and sweetened with honey, molasses, and brown sugar. Lightly spiced with cinnamon and cloves, and bound together with whipped egg white or aquafaba for a vegan option, these clusters offer a perfect balance of crunch and natural sweetness. Baked at a low temperature, they develop a satisfying texture that’s ideal for breakfast, snacking, or topping yogurt and salads.
Ingredients
Scale
Dry Ingredients
- 3 cups rolled oats
- 1 cup mixed nuts (raw almonds, pecans, walnuts, chopped)
- ½ cup raw sunflower seeds
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ½ teaspoon fine sea salt
Wet Ingredients
- ¾ cup honey
- 2 tablespoons molasses
- ¼ cup packed brown sugar
- 2 tablespoons unsalted butter
- 1 large egg white, lightly whipped (or 3 tablespoons aquafaba for vegan option)
- 1 teaspoon pure vanilla extract
Instructions
- Prepare the sweet binder: Place honey, molasses, brown sugar, and unsalted butter into a medium saucepan. Heat over medium heat, stirring constantly until the butter melts and the mixture begins to bubble gently. Monitor the temperature with a candy thermometer aiming for about 235°F (soft ball stage). Remove from heat immediately once the temperature is reached.
- Whip the binder-base: In a separate bowl, whisk the egg white until frothy but not stiff. For a vegan alternative, whisk the aquafaba until foamy. This aeration helps the clusters hold together nicely.
- Combine flavorings and binder: Stir vanilla extract into the warm honey mixture, then quickly fold in the whipped egg white or aquafaba while the mixture is still warm to ensure a good binder consistency.
- Mix dry ingredients: In a large bowl, toss rolled oats, chopped nuts, sunflower seeds, cinnamon, cloves, and sea salt evenly. Optionally, toast nuts and seeds in a dry skillet over medium heat for 3-4 minutes before mixing for enhanced flavor; allow to cool before adding.
- Combine wet and dry: Pour the warm honey mixture over the dry ingredients and fold gently with a sturdy spatula, coating everything evenly without crushing nuts or overmixing.
- Prepare for baking: Line a baking sheet with parchment paper or silicone baking mat. Transfer the mixture and press down firmly but unevenly to create varying cluster sizes and textures.
- Bake the clusters: Bake in a preheated oven at 300°F for 20 to 25 minutes. Rotate the pan halfway through baking to ensure even heat distribution. Avoid stirring to keep cluster integrity.
- Cool down: Remove from oven and let the clusters cool completely on the baking sheet. Cooling solidifies the bonds and ensures the clusters hold their shape.
- Store properly: Once cooled and broken into pieces, store clusters in an airtight container at room temperature to maintain crispness. Avoid refrigeration to prevent moisture absorption. They stay fresh up to two weeks.
- Customize cluster size: For smaller clusters, gently break the mixture on the baking sheet before baking. For larger clusters, press firmly without pre-breaking to achieve chunkier texture.
Notes
- Using a candy thermometer is important to reach the correct soft ball stage (235°F) to avoid burning and achieve smooth flavor.
- Toasting nuts and seeds enhances their flavor but is optional.
- The egg white or aquafaba binding helps the clusters hold together without extra fat or moisture.
- Pressing the mixture unevenly before baking creates batches with varied cluster sizes for textural interest.
- Store at room temperature in an airtight container to keep clusters crisp; refrigeration is discouraged due to moisture risk.
- Vegan substitution: replace egg white with aquafaba to keep recipe plant-based.
