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Everyone needs a granola bar to pack in their lunch or enjoy as the perfect on the go snack. These nut & seed granola bars are a little bit sweet and salty but packed full of seeds and nuts. Each bite has the perfect crunch. Not to mention that these bars are as simple as throwing everything in a bowl, mixing and then baking.

Packed with protein, fibre and nutrience from all the pumpkins seeds, almonds, shredded coconut, and sunflower seeds.

Roasted Almonds
Ingredients
Not baked Granola Bar
Nut & Seed Granola Bars

Ingredients:

  • 1 cup roasted unsalted almonds
  • 1/2 cup pumpkin seeds
  • 1/2 cup sunflower seeds
  • 1/4 cup unsweetened coconut shredds
  • 1/4 tsp salt
  • 3/4 tsp cinnamon
  • 1 tsp vanilla extract
  • 3 tbsp honey (sub maple syrup for vegan)
  • 1 tbsp melted coconut oil
Nut & Seed Granola Bars

Tips & Tricks:

  • Make It Vegan: Swap the honey for maple syrup.
  • Baking: If you are using coconut shreds just make sure to check the pan periodically while baking to ensure nothing burns.
  • Cooling: Once the bars come out of the oven press them down with the back of a measuring cup. For added assurance I like to use another pan with something inside it on top to weigh it down.
  • Cutting: Fully cool the bars before trying to cut them up. If you cut them up too soon they will fall apart.
  • Storage: Wrap your bars in wax paper so that they do not stick together and keep in an airtight container in the fridge.
Nut & Seed Granola Bars

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Nut & Seed Granola Bars
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Nut & Seed Granola Bars

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Course: SnacksCuisine: AmericanDifficulty: Easy
Cook Mode

Keep the screen of your device on

Servings

8

servings
Prep time

5

minutes
Cooking time

40

minutes
Calories

289

kcal
Total time

1

hour 

Nut & seed granola bars are the perfect grab and go treat. Packed with lots of nutrients and great balance of sweet and salty!

Ingredients

  • 1 cup roasted unsalted almonds

  • 1/2 cup pumpkin seeds

  • 1/2 cup sunflower seeds

  • 1/4 cup unsweetened coconut flakes or shredds

  • 1/4  tsp salt

  • 3/4  tsp cinnamon

  • 1  tsp vanilla extract

  • 3  tbsp honey (sub maple syrup for vegan)

  • 1  tbsp melted coconut oil

Directions

  • Preheat your oven to 325º.
  • Line an 8×8 baking pan with parchment paper and lightly spray with baking oil.
  • Roughly chop the roasted almonds and add them to a large bowl.
  • In a medium-size bowl combine the nuts and seeds along with the coconut, salt and cinnamon.
  • Add in the vanilla extra, honey and melted coconut and mix until combined.
  • Pour mixture into the lined baking dish and press it down firmly with a spatula until you have an even layer.
  • Bake for about 40 minutes depending on your oven.
  • Remove from the oven. Using a large spoon or the back of a measuring cup press down the mixture again and allow to cool completely. (you can also cover the bars in a piece of parchment paper and add something heavy on top to weigh it down.)
  • Gently lift the bars and the parchment from the pan and transfer to a cutting board. Using a large knife cut into 8 even bars. Store in an airtight container and place a piece of parchment between the bars so that they don’t stick together.

Notes

  • Nutrition Facts: Serving Size: 1, Calories 289, Total Fat 22.8g (29% Daily Value), Saturated Fat 7.1g (35% Daily Value), Cholesterol 0mg (0% Daily Value), Sodium 6mg (0% Daily Value), Carbohydrate 15.1g (5% Daily Value), Dietary Fiber 4g (14% Daily Value), Sugars 7.8g, Protein 8.4g

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