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Snack recipe · from the recipe book

Tahini Pumpkin Seed Toasted Coconut Clusters

Big, crackly oat clusters with nutty tahini, toasty pepitas and sesame, golden coconut flakes, a warm hint of ginger and chewy raisins.

Tahini Pumpkin Seed Toasted Coconut Clusters

Ingredients

  • 2 cups160 gOld-fashioned rolled oats
  • ⅓ cup40 gPumpkin seeds (pepitas)
  • 1½ tbsp15 gSesame seeds
  • ½ oz10 gChia seeds
  • 1⅛ tsp2 gGround ginger
  • ¼ tsp1.5 gSalt
  • 3 tbsp60 gHoney
  • 2 tbsp30 gTahinistirred well
  • 2¼ tsp10 gCanola oil
  • 1 tsp4 gVanilla extract
  • ½ cup45 gSweetened shredded coconut
  • ⅓ cup50 gRaisins

Steps

  1. Preheat the oven to 300°F (150°C) and line a rimmed baking sheet with parchment.
  2. In a large bowl, stir together the oats, pumpkin seeds, sesame seeds, chia seeds, ground ginger and salt.
  3. In a small bowl, whisk the honey, tahini, canola oil and vanilla until smooth and glossy.
  4. Pour the honey-tahini mixture over the oat mixture and stir until every oat is coated; let it sit 5 minutes so the chia seeds start to soak up the liquid and bind the clusters.
  5. Spread the mixture on the baking sheet and press it firmly into an even layer about 1/2 inch thick with a spatula.
  6. Bake for 20 minutes without stirring.
  7. Scatter the shredded coconut evenly over the top and press it in lightly, then bake 15 to 20 minutes more, until the coconut and edges are deep golden.
  8. Cool completely on the sheet, about 30 minutes, without touching it so it crisps into a slab.
  9. Break the slab into large clusters, toss with the raisins, and store airtight.

Check labels: Gluten-free when you buy old-fashioned rolled oats labeled gluten-free.

Contains: Sesame. Some brands contain gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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