crunchy seed and nut bars

Crunchy seed and nut bars wrapped in parchment and tied with string on a striped towel. Stored in a air tight glass jar with mug behind.

Crunchy seed and nut bars tame that rumble in your tummy in a delightful way. When flying out the door, too late to assemble breakfast, I grab a pre-wrapped bar to keep me moving in the right direction. Or, I will tuck one in my backpack to hold me over until lunch when I know it will be a busy day. You can alter this recipe in 100 different ways, depending on what is available in your pantry, as long as you keep the proportions the same. This recipe was inspired by the energy bar recipe in Cooking from Scratch, PCC Community Markets with Jill Lightner.

crunchy seed and nut bars

Serves: 16


  • 2 cups old fashioned oats, toasted
  • ½ cup pumpkin seeds
  • ½ cup sunflower seeds
  • ¼ cup chopped almonds
  • ¼ cup raisins or dried cranberries
  • ¼ cup shredded coconut
  • 2 tablespoons sesame seeds
  • 2 tablespoons chia seeds
  • ¼ cup + 2 tablespoons honey
  • ¼ cup + 2 tablespoons maple syrup
  • 2 teaspoons coconut oil
  • 1 cup almond butter or peanut butter



Preheat oven to 325°F. Lightly grease a 9 x 9-inch baking dish and line the bottom with parchment paper.


On a rimmed baking sheet, toast the oats for 15 minutes.


Measure the pumpkin and sunflower seeds, almonds, raisins or cranberries, sesame and chia seeds into a medium size mixing bowl. Add the cooled oats and toss together.


In a small saucepan, heat the honey and maple syrup. Bring to a boil and boil for 3-4 minutes. Add the coconut oil and stir, then add the almond butter and blend until smooth.


Pour the honey mixture into the seeds and oats mixture and stir until well blended. Press into your prepared pan. I use the bottom of a glass to press it into the pan. Allow to cool and lift onto a cutting board. Cut into 16 equal pieces. Wrap each bar in parchment or store in an airtight container to keep the bars moist.

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