Description
Honey nut clusters are a simple snack made from oats, nuts, and honey that come out crunchy and lightly sweet. They’re easy to throw together and great for munching anytime you want something a little wholesome with a bit of a snap.
Ingredients
Scale
- 3 cups rolled oats
- 1 cup mixed nuts (raw almonds, pecans, walnuts, chopped)
- ½ cup raw sunflower seeds
- 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
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ½ teaspoon fine sea salt
Instructions
- 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, which is the soft ball stage. This precise heat prevents burning the sugars and keeps the flavor smooth. As soon as it reaches this stage, take it off the heat immediately.
- In a separate bowl, whisk the egg white until frothy but not stiff. For a vegan alternative, whisk the aquafaba until foamy. This light aeration helps the clusters hold together without adding extra fat or moisture, which can affect texture.
- Stir the vanilla extract into the warm honey mixture promptly. Then fold in the whipped egg white or aquafaba quickly while the mixture is still warm. This timing helps the natural binder integrate fully, increasing the cluster integrity during baking.
- In a large bowl, toss together rolled oats, chopped nuts, sunflower seeds, cinnamon, cloves, and fine sea salt. Make sure these are well mixed so the spices and salt are evenly distributed among the oats and nuts.
*If you prefer a deeper nut flavor, lightly toast the nuts and seeds in a dry skillet over medium heat for 3-4 minutes before mixing. Allow them to cool before adding to the oats.* - Pour the honey mixture over the dry ingredients. Using a sturdy spatula, fold gently to coat everything evenly. Be careful not to crush the nuts or overmix, which can break the clusters apart.
- Line a baking sheet with parchment paper or a silicone baking mat. Transfer the mixture and press down firmly but unevenly, aiming for some areas thicker than others to encourage both large and smaller clusters. This method helps create texture variety in your batch.
- Bake at 300°F for 20 to 25 minutes. Halfway through baking, rotate the pan to ensure even heat. Avoid stirring during baking to preserve the cluster formation and prevent crumbling.
- Remove the baking sheet from the oven and let the clusters cool completely on the pan. Cooling solidifies the bonds formed by the binder and sticky sweetener, so clusters break cleanly and hold their shape.
- Once fully cooled and broken into pieces, store the clusters in an airtight container at room temperature. Avoid refrigerating, as chilled air introduces moisture that softens the clusters. Stored correctly, they should remain crisp and tasty for up to two weeks.
- For smaller, bite-sized clusters, gently break up the mixture on the baking sheet before baking. For larger, chunkier clusters, press the mixture firmly without pre-breaking. This step allows you to customize textures to your liking while maintaining cluster cohesion.
Notes
- The whipped egg white or aquafaba acts as a natural binder, enhancing the chewiness and helping clusters stick together without adding unnecessary fat. Aquafaba offers a vegan alternative with comparable results.
- Keeping a close watch on the temperature of the honey mixture prevents burning and bitterness. Reaching the soft ball stage (235°F) is critical to achieving a smooth caramelization that holds clusters nicely.
- Toasting nuts and seeds lightly before mixing releases oils and intensifies their flavor. Just be sure they cool down before assembly to avoid melting the honey mixture prematurely.
- Choose clear, runny honey to ensure smooth mixing and coating. Crystallized or thick honey can cause uneven binding and sticky clumps.
- Ground cinnamon and a pinch of cloves add gentle warmth and depth without overpowering the natural nut and honey tasting notes. Measure carefully since cloves are potent.
- Pressing firmly creates larger clusters with contrast between crunchy edges and chewier centers. Breaking the mixture before baking yields smaller, bite-sized pieces.
- Keep the clusters in a dry, airtight container. Avoid refrigeration since moisture can soften them. Properly stored clusters maintain their crispness and flavor for about two weeks.
- Including sunflower seeds offers a nut-free crunch option suitable for some dietary restrictions. Adjust nut mixtures to cater to allergies as needed.
Nutrition
- Serving Size: 1/2 cup
- Calories: 200
- Sugar: 10g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg