Sweet and Salty Cluster Crunch

Yield: 10 Servings


  • 1 cup Erewhon Crispy Brown Rice Cereal
  • 1 cup raw slivered almonds
  • 1 cup raw pepitas
  • 3/4 cup sunflower seeds
  • 1/3 cup sesame seeds
  • 1 teaspoon salt
  • 1/2 cup maple syrup
  • 1 tablespoon coconut oil


  1. Preheat oven to 300 degrees.
  2. In large mixing bowl, combine cereal, almonds, pepitas, sunflower seeds, sesame seeds and salt. In a small saucepan over medium heat, warm maple syrup and coconut oil.
  3. Pour liquid over dry ingredients, stirring to coat. Spread an even layer over two baking sheets (lined with parchment paper), bake in 300 degree oven for 25 minutes, using a spatula to stir/turn after first 10-15 minutes.
  4. Remove from oven and set aside to cool – as it cools it will set. Break apart into clusters. Store in an airtight container at room temperature; it will stay crunchy for several days and up to a week.

Source: Kristina Sloggett