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Mixed-Seed Clusters
Credit:
Jonathan Lovekin
Recipe Summary
prep: 10 mins
total: 2 hrs
Yield: Makes about 6 1/2 cups
Ingredients
Ingredient Checklist
1 1/4 cups old-fashioned rolled oats
1 cup chopped pistachios
1/2 cup packed light-brown sugar
1/4 cup white sesame seeds
2 tablespoons anise seeds
1/2 cup pumpkin seeds
1/2 cup ground flaxseeds
1 teaspoon coarse salt
1/3 cup honey
1/4 cup extra-virgin olive oil
2 large egg whites
Gallery
Mixed-Seed Clusters
Credit:
Jonathan Lovekin
Recipe Summary
prep: 10 mins
total: 2 hrs
Yield: Makes about 6 1/2 cups
Gallery
Mixed-Seed Clusters
Credit:
Jonathan Lovekin
Mixed-Seed Clusters
Credit:
Jonathan Lovekin
Mixed-Seed Clusters
Recipe Summary
prep: 10 mins
total: 2 hrs
Yield: Makes about 6 1/2 cups
Recipe Summary
prep: 10 mins
total: 2 hrs
Yield: Makes about 6 1/2 cups
prep: 10 mins
total: 2 hrs
prep:
10 mins
total:
2 hrs
Yield: Makes about 6 1/2 cups
Makes about 6 1/2 cups
Ingredients
Ingredients
- 1 1/4 cups old-fashioned rolled oats
- 1 cup chopped pistachios
- 1/2 cup packed light-brown sugar
- 1/4 cup white sesame seeds
- 2 tablespoons anise seeds
- 1/2 cup pumpkin seeds
- 1/2 cup ground flaxseeds
- 1 teaspoon coarse salt
- 1/3 cup honey
- 1/4 cup extra-virgin olive oil
- 2 large egg whites
Directions
Preheat oven to 300 degrees. Combine all ingredients in a large bowl until well coated, then spread mixture on a rimmed baking sheet, patting into an even 1/4-inch-thick layer.
Bake 35 minutes. Use a wide spatula to flip in large sections. Flatten back into a single layer and bake 10 minutes more. Let cool completely on a wire rack.
Scrape up baked seed mixture with spatula and break into chunks. Clusters can be stored at room temperature up to 1 week.
Reviews
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Reviews
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Add Rating & Review
All Reviews for Mixed-Seed Clusters
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All Reviews for Mixed-Seed Clusters
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
