Pumpkin Seed & Coconut Clusters (No-Bake or Baked)

Crispy, toasty, sweet-salty clusters packed with pumpkin seeds, coconut flakes, and chia. They’re naturally gluten-free, easily vegan, and come together in one bowl—no fuss. Snackable for kids, coffee-break perfect for adults.

Stacked pumpkin seed and coconut clusters with pepitas and toasted flakes, plus a plate of golden clusters—crispy, sweet-salty healthy snack.

Why you’ll love them

  • 10 minutes of hands-on time
  • Pantry ingredients, budget friendly
  • Easy oven OR no-bake stovetop method
  • Packable: lunchboxes, hikes, al fresco snacks

Ingredients (what & why)

  • Unsweetened coconut flakes (not powder) – light crisp
  • Hulled pumpkin seeds (pepitas) – protein & crunch
  • Chia seeds – help bind; extra fiber
  • Sliced almonds (optional) – more crunch (skip for nut-free)
  • Maple syrup or honey – natural sweetness + sticky binder
  • Coconut oil – glossy finish, helps set
  • Vanilla + fine sea salt – round the flavor
  • Cinnamon (optional) – cozy warmth

For extra-kid-friendly: add mini chocolate chips after baking/cooling.

How to make (two ways)

1) No-bake stovetop (fastest)

  1. Toast dry mix: In a wide skillet over medium, toast coconut, pepitas, almonds (if using), and chia, stirring 3–4 min until lightly golden and fragrant.
  2. Bind: Lower heat. Stir in coconut oil, maple syrup, vanilla, salt, and cinnamon. Cook 30–60 sec until glossy and tacky.
  3. Form: Scoop heaping tablespoons onto a parchment sheet. Press gently so pieces touch.
  4. Set: Chill 20–30 min until firm.

2) Baked (ultra-crisp)

  1. Heat oven to 325°F (165°C). Line a sheet with parchment.
  2. Toss all ingredients in a bowl until glossy.
  3. Spoon mounds, press so edges touch.
  4. Bake 12–16 min until deep golden at edges. Cool completely before lifting (they firm as they cool).

Flavor swaps

  • Tropical: add chopped dried pineapple + lime zest.
  • Mocha: 1 tsp cocoa + espresso powder.
  • Savory-sesame: swap vanilla/cinnamon for 1 tsp sesame oil + 1 tsp soy/tamari; sprinkle sesame seeds.
  • Pumpkin-spice: ¾ tsp pumpkin pie spice.

Tips for perfect clusters

  • Press each mound so pieces touch—gaps = crumbles.
  • Golden edges = crisp texture; pull before they darken.
  • If a batch feels loose, drizzle 1–2 tsp warm maple and press again.

Storage

  • Room temp: airtight 1 week.
  • Fridge: 2 weeks (extra crisp).
  • Freeze: up to 2 months; thaw a few minutes before eating.
Sarah

Pumpkin Seed & Coconut Clusters

Crispy, sweet-salty clusters made with pumpkin seeds, coconut, and chia. No-bake or baked versions included. Gluten-free, vegan-friendly, and perfect for snacks or lunchboxes.
Prep Time 10 minutes
Cook Time 16 minutes
Total Time 25 minutes
Servings: 18 clusters
Course: Snack
Cuisine: Global
Calories: 120

Ingredients
  

  • 1.5 cups unsweetened coconut flakes
  • 1 cup hulled pumpkin seeds (pepitas)
  • 2 tbsp chia seeds
  • 1/2 cup sliced almonds (optional; skip for nut-free)
  • 1/4 cup coconut oil
  • 1/3 cup maple syrup or honey
  • 1 tsp vanilla extract
  • 1/4–1/2 tsp fine sea salt
  • 1/2 tsp ground cinnamon (optional)
  • 1/4 cup mini chocolate chips (optional; add after cooling)

Equipment

  • Skillet For toasting in no-bake method
  • Sheet pan For baked clusters
  • Parchment paper For lining sheet pan or chilling clusters
  • mixing bowl For combining ingredients
  • Spoon or scoop For portioning clusters

Method
 

  1. No-Bake: Toast coconut, pepitas, chia, and almonds in a skillet for 3–4 minutes. Stir in coconut oil, maple syrup, vanilla, salt, and cinnamon; cook 30–60 seconds. Scoop onto parchment and press into clusters. Chill 20–30 minutes to set.
  2. Baked: Preheat oven to 325°F. Toss all ingredients (except chocolate) in a bowl. Scoop mounds onto a lined sheet and press. Bake 12–16 minutes until deep golden. Cool completely, then add chocolate chips if using.

Nutrition

Calories: 120kcalCarbohydrates: 8gProtein: 3gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 3gSodium: 55mgPotassium: 110mgFiber: 2gSugar: 5gCalcium: 20mgIron: 1mg

Notes

For extra binding, add 1 tbsp almond butter or pumpkin seed butter. Make it nut-free by omitting almonds and using seed butter if needed. Add mini chocolate chips only after cooling to prevent melting.

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