Pumpkin Seed Cranberry Stack
A layered stack made with toasted pumpkin seeds, dried cranberries, oats, and honey. These bite-sized squares are easy to make, naturally sweet, and full of texture — great for gifting or party trays.
⏱ Time
Prep: 10 minutes
Chill: 30 minutes
Total: 40 minutes
🧺 Ingredients
1 cup pumpkin seeds (pepitas)
½ cup dried cranberries, chopped
½ cup rolled oats (lightly toasted)
⅓ cup honey or maple syrup
2 tbsp peanut butter or almond butter
1 tbsp coconut oil
½ tsp vanilla extract
Pinch of salt
Optional Add-ins
2 tbsp dark chocolate chips
1 tbsp chia or sesame seeds
Orange zest (very small pinch, optional)
🍽️ Instructions
Step 1: Toast the Dry Ingredients
In a dry pan, lightly toast:
- Pumpkin seeds
- Rolled oats
Toast until lightly golden and fragrant. Let cool.
Step 2: Make the Binder
In a small saucepan on low heat, gently warm:
- Honey
- Nut butter
- Coconut oil
Stir until smooth. Remove from heat and add vanilla and salt.
Step 3: Combine
In a bowl, mix toasted seeds, oats, and cranberries.
Pour warm honey mixture over and stir well until everything is coated.
Step 4: Stack & Press
Line a small tray or square pan with baking paper.
Press mixture firmly into the pan using the back of a spoon.
Step 5: Chill & Slice
Refrigerate for 30 minutes until set.
Lift out and cut into small squares or rectangles.
💡 Tips
Press very firmly for neat stacks.
For extra crunch, add crushed cornflakes or puffed rice.
For vegan, use maple syrup.
Store chilled for best texture.
❓ frequently Asked Questions FAQ
Q: Can I bake these?
They’re best no-bake, but you can bake at 170°C for 10 minutes to toast lightly.
Q: How long do they last?
Fridge: up to 7 days
Freezer: up to 1 month
Q: Are these gluten-free?
Yes — use certified gluten-free oats
🧮 Nutrition information
Calories: 140
Carbs: 14g
Protein: 4g
Fat: 7g