This post may contain affiliate links, please see our Disclosure for details.

5-Minute Pumpkin Seed and Coconut Clusters – Irresistible Crunch

Name: 5-Minute Pumpkin Seed and Coconut Clusters - Irresistible Crunch
Prep time: 5 min
Cook time: 12 min
Total time: 17 min
Cuisine: International
Ingredients: 1 cup pumpkin seeds; 1 cup shredded coconut; 2 tbsp honey; 1 tbsp coconut oil; 1/4 tsp salt

Lisa

August 11, 2025

Jump to Recipe

You know those days when you need a snack that’s actually good for you, but also delicious enough to satisfy a craving? That’s exactly how I stumbled upon these pumpkin seed and coconut clusters. I was raiding my pantry one afternoon, trying to avoid the usual processed stuff, when I spotted a bag of pumpkin seeds and some leftover coconut. Twenty minutes later, I had golden, crunchy clusters that became my new go-to snack!

What I love most is how these little bites pack so much goodness into each cluster. Pumpkin seeds bring that satisfying crunch and protein punch, while coconut adds natural sweetness. The honey (or maple syrup if you’re going vegan) gives just enough stickiness to hold everything together without being overly sweet. It’s the kind of snack that makes you feel like you’re treating yourself while still being good for you – my favorite kind of kitchen magic!

Pumpkin seed and coconut clusters - detail 1

Why You’ll Love These Pumpkin Seed and Coconut Clusters

Listen, I’m not exaggerating when I say these little clusters have everything you could want in a snack. Once you try them, you’ll be hooked just like I was. Here’s why:

Crazy quick to make – From pantry to plate in under 20 minutes (including baking time!) when those snack attacks hit
Seriously satisfying crunch – That perfect balance of crispy pumpkin seeds and toasty coconut makes them impossible to stop eating
Good-for-you ingredients – No weird additives, just wholesome stuff that actually fuels your body
Perfectly portioned – The clusters naturally break into snack-sized pieces so you don’t overdo it (well… usually!)
Endlessly adaptable – Toss in some dark chocolate chips or a sprinkle of cinnamon to mix things up

The best part? They taste like you spent hours in the kitchen when really, it’s almost too easy. My kids think I’m a snack wizard when I make these – shh, don’t tell them my secret!

Pumpkin seed and coconut clusters - detail 2

Ingredients for Pumpkin Seed and Coconut Clusters

Here’s all you need to make these addictive little clusters (trust me, you probably have most of this already!):

1 cup raw pumpkin seeds (the green ones!)
1 cup unsweetened shredded coconut
2 tablespoons honey (the good, sticky kind)
1 tablespoon coconut oil (melted – don’t skip this step!)
¼ teaspoon fine sea salt

Ingredient Notes & Substitutions

Don’t stress if you need to swap things out – I’ve made these every which way! Maple syrup works beautifully instead of honey (use the same amount). If your coconut oil is solid, just zap it for 10 seconds to melt. Feeling fancy? Add:

A pinch of cinnamon or vanilla extract for warmth
Dark chocolate chips after baking (my weakness!)
A sprinkle of flaky salt on top for that sweet-salty magic

Just promise me one thing – use unsweetened coconut. The honey gives plenty of sweetness without making it cloying.

How to Make Pumpkin Seed and Coconut Clusters

Okay, friends – here’s where the magic happens! These pumpkin seed coconut clusters couldn’t be easier, but I’ll walk you through each step so yours turn out perfectly crunchy every time.

Heat things up first – Preheat your oven to 350°F (175°C). Don’t skip this! A properly hot oven gives us that gorgeous golden color.
Mix with love – In a medium bowl, combine the pumpkin seeds, coconut, honey, melted coconut oil, and salt. Get in there with your hands if you need to – it’s sticky business but so satisfying!
Spread with care – Line a baking sheet with parchment paper (trust me, you’ll thank me later). Dump your mixture onto it and press into an even layer about ¼ inch thick. No thin spots or thick mounds – we want even baking!
Bake to perfection – Pop it in the oven for 10-12 minutes. At 8 minutes, start watching closely – we’re going for golden brown, not dark brown! Those pumpkin seeds can go from perfect to burnt in seconds.
Cool completely – This is the hardest part – let it cool fully on the pan before breaking into clusters. I know it’s tempting, but warm clusters will crumble. Walk away, make some tea, and come back!

Tips for Perfect Clusters

After burning more batches than I’d like to admit, here are my hard-won secrets: First, spread the mixture thin (but not too thin) – about the thickness of two quarters stacked. Second, set a timer for 8 minutes and don’t walk away after that – the line between golden and burnt is razor thin! Finally, resist breaking them while warm. Let them set completely for clusters that hold together beautifully.

Storing and Serving Pumpkin Seed and Coconut Clusters

These little clusters keep surprisingly well – if they last long enough to store! I stash mine in an airtight container at room temperature where they stay crispy for up to a week (though let’s be real, they never last that long in my house). They’re fantastic crumbled over morning yogurt or oatmeal, but my favorite way is grabbing a few straight from the jar for an afternoon pick-me-up. Pro tip: Keep some in your bag for emergency snack attacks – they travel like champs without crumbling!

Nutritional Benefits of Pumpkin Seed and Coconut Clusters

What makes me feel extra good about snacking on these clusters? Knowing they’re packed with real nutrition! Each bite gives you protein from the pumpkin seeds (about 2g per cluster) to keep you full, plus fiber from both the seeds and coconut to help digestion. The coconut oil adds healthy fats that actually support your metabolism – who knew snacking could be this smart?

Now, I’m no nutritionist, but according to my research (and many batches consumed), these clusters have about 85 calories each. Remember, these are estimates – your exact amounts will vary slightly based on ingredient sizes and brands. But compared to processed snacks? These little guys are practically a superfood!

Pumpkin seed and coconut clusters - detail 3

Frequently Asked Questions

After making these pumpkin seed coconut clusters dozens of times (and getting tons of questions from friends), here are the answers to the things everyone wants to know:

Can I make these clusters vegan?
Absolutely! Just swap the honey for pure maple syrup – same amount, same amazing stickiness. I’ve done this for my plant-based friends and they couldn’t tell the difference.

How long do they really stay fresh?
In an airtight container at room temp, they’ll stay crispy for about a week. But if your house is humid (like mine in summer), you might want to pop them in the fridge after a few days to keep that perfect crunch.

Can I double the recipe?
Yes! Just use two baking sheets and swap their positions halfway through baking. My family loves these so much, I now automatically make a double batch every Sunday for the week ahead.

Help! My clusters crumbled – what did I do wrong?
Probably broke them too soon! They need to cool completely to set properly. If you’re impatient like me sometimes, just enjoy your “granola” over yogurt – same delicious taste, different texture.

Final Thoughts

There you have it – my not-so-secret recipe for pumpkin seed and coconut clusters that always disappears way too fast in my kitchen! Give them a try this week and let me know how yours turn out. Snap a pic and tag me – I love seeing your creations (and hearing what tasty twists you added!). Happy snacking!