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Super Seedy Cinnamon Granola Clusters

These super seedy cinnamon granola clusters will have you in a snacking frenzy. Crispy, subtly sweet, and packed with feel-good vitamins and minerals, these delectable clusters make the ideal mid-afternoon snack.
Prep Time10 mins
Cook Time50 mins
Cooling time45 mins
Total Time1 hr 45 mins
Course: Breakfast, Snacks
Cuisine: granola bars
Keyword: gluten-free, nut-free, plant-based, vegan
Servings: 10 servings
Author: Ashley Melillo | Blissful Basil


  • 1 ½ cups old fashioned rolled oats*
  • 1 cup unsalted sunflower seeds
  • 1 cup raw shelled pepitas (pumpkin seeds)
  • 2 tablespoons chia seeds (optional)
  • ½ cup dried cranberries or dried cherries
  • cup pure maple syrup
  • ¼ cup sunflower butter
  • ¼ cup virgin coconut oil
  • 2 tablespoons aquafaba (briny liquid from a can of chickpeas)
  • 1 teaspoon pure vanilla extract
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon sea salt


  • Preheat oven to 275F. Line a large baking tray with parchment paper.
  • Add the rolled oats, sunflower seeds, pepitas, chia seeds (if using), and cranberries to a large mixing bowl and stir to combine.
  • In a medium saucepan, whisk together the maple syrup, sunflower butter, coconut oil, aquafaba, vanilla, cinnamon, and sea salt over low heat for 3 to 5 minutes or until smooth and glossy. Pour over the oat mixture and stir very thoroughly to combine (you want every last bit of the dry mixture to be evenly coated).
  • Turn the mixture out onto the lined baking tray and use a fork to gently nudge it across the pan, spreading it into an even layer that's just shy of ½ inch thick. It's okay if there are gaps or holes between clumps of granola.
  • Bake for 40 to 50 minutes, or until the top is light golden-brown, the granola near the edges of the pan is just beginning to turn deep golden-brown, and the granola feels dry and firm but not yet crisp to the touch. (Note: Keep a watchful eye on it and check it a few times as it bakes. Granola doesn't become crisp and crunchy until it's had a chance to cool, so rely on look and scent more than touch or you'll end up with burnt granola.)
  • Once the granola is ready, remove the pan from the oven and place it on top of an oven-safe cooling rack to allow air to circulate beneath and around the pan to efficiently cool and crisp the granola.
  • Allow the granola to cool completely on the pan until it's not even the slightest bit warm to the touch. If you start moving it around or try to break it into clusters while it's still warm, it will crumble. I recommend a minimum 45 minutes of cool time at room temperature, but try to hold out for 1 hour if you can.
  • Once the granola is completely cool, break it into pieces of desired size and store in large airtight glass jars to maintain its crunch.
  • Serve over plant-based yogurt, enjoy with generous splash of cold plant-based milk, or snack on the clusters straight from the jar.


*Oats are naturally gluten-free but are prone to cross-contamination in processing/packing. If you're gluten-sensitive, use certified gluten-free oats to be on the safe side.