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Crunchy Nut & Seed Snack Rounds

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These Crunchy Nut & Seed Snack Rounds are a wholesome, crunchy snack packed with protein, healthy fats, and natural sweetness. Easy to make with simple pantry ingredients, they’re perfect for lunchboxes, on-the-go snacking, or a guilt-free treat.

Ingredients

Scale
  • 1 cup (90g) rolled oats
  • ½ cup (56g) almond flour
  • ¼ cup (20g) unsweetened shredded coconut
  • ½ cup (70g) mixed seeds (sunflower seeds, pumpkin seeds, chia seeds)
  • ½ cup (60g) chopped nuts (almonds or pecans)
  • ½ cup (128g) almond butter (creamy or crunchy)
  • ¼ cup (60ml) honey or maple syrup
  • 2 tablespoons (30ml) coconut oil, melted
  • 1 teaspoon vanilla extract
  • ¼ teaspoon sea salt
  • ¼ cup (45g) dark chocolate chips (optional)
  • ¼ cup (30g) dried cranberries (optional)
  • ½ teaspoon cinnamon (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a large bowl, combine rolled oats, almond flour, shredded coconut, mixed seeds, and chopped nuts. Stir until evenly distributed.
  3. In a separate small bowl, whisk together almond butter, honey or maple syrup, melted coconut oil, vanilla extract, and sea salt until smooth.
  4. Pour the wet mixture into the dry ingredients. Stir with a spatula until everything is evenly coated. The dough should be slightly crumbly but hold together when pressed.
  5. Using a cookie scoop or tablespoon, scoop out portions of dough and roll into balls. Place on the prepared baking sheet, spacing them about 2 inches apart. Gently press each ball down with the back of a fork or your palm to form a round disc about ½-inch thick.
  6. Bake for 12-15 minutes, or until the edges are golden brown and the tops feel firm. The centers will still be slightly soft but will firm up as they cool.
  7. Remove from the oven and let the rounds cool on the pan for 5 minutes. Then transfer to a cooling rack to cool completely (at least 20 minutes).
  8. For extra crunch, after cooling, return to a 300°F (150°C) oven for 5-7 minutes.

Notes

Toast nuts and seeds for 5-7 minutes at 350°F before adding to deepen flavor. If dough is too sticky, refrigerate for 10 minutes. For nut-free version, use sunflower seed butter and extra seeds. Store in an airtight container at room temperature for up to 5 days, refrigerate for up to 2 weeks, or freeze for up to 3 months.

Nutrition

Keywords: crunchy nut and seed snack rounds, healthy snack, gluten-free snack, vegan snack, nut and seed rounds, easy snack recipe

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