Crisp Maple Clusters Snack (Printable Version)

Golden clusters with oats, nuts, coconut, and maple syrup, baked to a crisp and perfect for any time.

# What You'll Need:

→ Dry Ingredients

01 - 1 ½ cups rolled oats
02 - ¾ cup chopped pecans
03 - ½ cup sliced almonds
04 - ⅓ cup unsweetened shredded coconut
05 - ¼ teaspoon fine sea salt

→ Wet Ingredients

06 - ⅓ cup pure maple syrup
07 - 3 tablespoons coconut oil, melted
08 - 1 teaspoon vanilla extract

# How To Make:

01 - Preheat oven to 325°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, mix rolled oats, chopped pecans, sliced almonds, shredded coconut, and sea salt until evenly distributed.
03 - In a separate small bowl, whisk together the pure maple syrup, melted coconut oil, and vanilla extract.
04 - Pour wet ingredients over the dry mixture and stir thoroughly to coat all components evenly.
05 - Using heaping tablespoons, scoop the mixture and gently press into cluster shapes on the prepared baking sheet, spacing them slightly apart.
06 - Bake in the preheated oven for 20 to 25 minutes, rotating the baking sheet halfway through, until clusters are golden brown and crisp.
07 - Allow clusters to cool completely on the baking sheet to firm up. Store in an airtight container at room temperature for up to one week.

# Expert Advice:

01 -
  • They're ready in less than an hour and taste like you spent all morning perfecting them.
  • Naturally sweet with just maple syrup—no refined sugar, no fussing with measurements.
  • Perfect for sneaking into lunch boxes, sprinkling on yogurt, or eating straight from the container when no one's looking.
  • One batch makes enough to have on hand all week.
02 -
  • Patience with cooling is everything—removing them too early means they'll crumble instead of staying clustered.
  • If they seem too dark during baking, lower the temperature to 300°F for future batches. Every oven runs differently.
  • Rotate the sheet halfway through to prevent the edges from burning while the center stays soft.
03 -
  • Melt the coconut oil just enough so it's pourable, not hot—you don't want to cook the vanilla or make the mixture too wet.
  • If you prefer softer clusters, bake for 18–20 minutes instead; if you want them seriously crunchy, push to 25 minutes.

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