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Coconut Clusters

Coconut Clusters

Crunchy sweet coconut clusters are made with a mix of seeds---they make a wonderful sweet treat to pack in a bento or to eat as an afternoon snack!

Servings 20
Author Rachael Hutchings, www.lafujimama.com


  • 2 cups unsweetened coconut chips/flakes
  • 1/3 cup Baru seeds, skins removed
  • 1/3 cup pepitas
  • 1/4 cup raw sunflower seeds
  • 3 tablespoons oat flour
  • 2 tablespoons chia seeds
  • 1 tablespoon coconut sugar
  • 1/2 teaspoon fine grain sea salt
  • 3 tablespoons maple syrup
  • 2 tablespoons aquafaba (strained liquid from canned chickpeas)


  1. Line a baking sheet with parchment paper or a silicone baking mat and preheat the oven to 325 degrees Fahrenheit.

  2. Combine the coconut chips, Baru seeds, pepitas, raw sunflower seeds, oat flour, chia seeds, coconut sugar, and fine grain sea salt in a large bowl and gently mix to combine.

  3. Drizzle the maple syrup and aquafaba over the ingredients in the bowl and stir everything together until it is well mixed.  Let the cluster mix sit for 10 minutes, stirring every couple of minutes, to allow the oat flour to hydrate and help bind everything together.

  4. Pour the cluster mixture out onto your prepared baking sheet and form into a flat sheet, about 1/4-inch thick, pressing down with a silicone spatula or your hands to get everything together.

  5. Bake for 22 to 25 minutes, on the middle rack of the oven, until the coconut turns a golden brown on the edges and a light golden in the middle.  Then turn off the oven and leave the oven door slightly ajar.  Leave the baking sheet in the oven for another 20 minutes.  (This will make the clusters nice and crunchy.)

  6. Remove the baking sheet from the oven and allow the granola to cool completely, then break it into clusters and place it in an airtight container.  It should keep for up to 2 weeks.