How to Make Seed Bars! An easy recipe for nut-free, oil-free, paleo-approved energy bars that are super crunchy, energizing and addicting! The perfect snack! Vegan Adaptable !

Super Seed bars

Here’s a simple recipe for Seed Bars – that are nut-free, grain-free, oil-free, paleo energy bars that only take 5 minutes of hands-on time before baking in the oven. High in protein and fiber, these energy bars make for a simple breakfast on the go or an energy-boosting midday snack!

Because they are full of little scrubbing seeds they do a great job of keeping one regular, which I’m hearing can be an issue with Paleo or Keto diets.

What I personally love about them is how convenient they are as a “grab and go” snack- keeping me feeling energized and fueled whether I’m running errands,hiking or cross-country skiing. Easily transportable, I keep a little zip-lock bag tucked away in the glove compartment of my car for hunger emergencies. Pretty handy.

Seed Bars | 60-sec Video

Seed Bars - sugar free and grain free!

Seed Bar Ingredeints!

Super Seeds- pumpkin seeds, sunflower seeds, chia seeds, sesame seeds, flax seeds, and hemp seeds are packed full of nutrients – fiber, protein and health-boosting vitamins and minerals – nutritional powerhouses!

Honey works the best here but you can keep them vegan and use real maple syrup if you like, but my personal favorite is using honey.

The flavor is better with honey and honey seems to be a better binder.

Seed bars - paleo, sugar-free, oil-free and grain-free

We are on our third batch this month. I just make the Seed Bars and leave them out on the counter in the kitchen for easy snacking. They magically disappear!

Also, leaving them out, uncovered also keeps them nice and crisp.

Tell me what you think … I hope you love these Seed Bars as much as we do.



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Seed Bars

Seed Bars

  • Author: Sylvia Fountaine | Feasting at Home
  • Prep Time: 5
  • Cook Time: 55
  • Total Time: 1 hour
  • Yield: 10 1x
  • Category: snack, breakfast
  • Method: baked
  • Cuisine: American
  • Diet: Vegan


Seed Bars! Nut-free, oil-free, grain-free, paleo approved energy bars that only take 5 minutes of hands on time before baking in the oven. High in protein and fiber, these all natural bars make for a simple breakfast on the go or energy boosting midday snack!


Units Scale


  1. Preheat oven to 300F
  2. Mix the seeds, coconut flakes, and salt together in a medium bowl. Stir in vanilla and warm honey, until uniformly combined.
  3. Place a piece of parchment in an 8 x 8 baking pan ( all the way up the sides too). Spray lightly with oil.
  4. Pour seed mix into a lightly greased, parchment-lined pan, and using a wet metal spatula, spread it out, into corners and edges and press down firmly until you have a compacted, smooth surface at a uniform depth.
  5. Place on the middle rack in the oven, check at 25 mins, rotate if need be, and continue baking.  For a chewy consistency, take them out at 40-45 minutes, for a crispy crunchy consistency, let it cook the full 50 -55 minutes.  Keep in mind, all ovens are different, so heat may vary. The key is….You want to take them out when they are perfectly golden, before they get too dark. So watch them like a hawk after 35-40 minutes. If you take them out too early (before they are golden) they can too sticky.  Pay attention to the color. For example, I’ve cooked these in two different ovens. In the gas oven, 50-55 minutes delivered perfectly golden bars. In the electric oven, 40 minutes were enough for perfectly golden. 55 minutes would have totally burnt them.
  6. Remove from oven, and cool completely. You could place it in the fridge to cool faster. When it’s completely cooled, take the parchment out of the pan, turn it over, and remove the parchment. Flip back over and cut into desired shapes or bars. Store at room temp.


To keep them crisp, wrap very lightly in parchment. Sealing them too tightly may cause them to get soft. I usually just leave them on a plate uncovered on the counter. Keeps up to 10 days.

You can easily make this vegan by substituting brown rice syrup, or maple syrup and 1 tablespoon ground flax. They may be slightly more crumbly,  but not too bad!

Do NOT use sugar-free syrup- it will NOT work here. Honey or, brown rice syrup or real maple syrup!

If you don’t have an 8×8 pan, you could make a “crackle” on a sheet pan. Basically place the mixture on a parchment-lined sheet pan, pressing down hard with a spatula, into an 8-10-inch round. It will spread out and become thin in the oven. Check at 35-40 minutes and pull it out when it is deeply golden. Let it cool completely. Break apart into sections.


  • Serving Size: 1/10th of the recipe
  • Calories: 222
  • Sugar: 14.5 g
  • Sodium: 34.4 mg
  • Fat: 14.9 g
  • Saturated Fat: 5 g
  • Carbohydrates: 20.8 g
  • Fiber: 4.5 g
  • Protein: 5.3 g
  • Cholesterol: 0 mg

Keywords: seed bars, seed bar recipe, paleo seed bar, gluten free granola bar, paleo granola bar, grain free granola bar, granola bar recipes, keto bars,





















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  1. Hello! This recipe looks amazing, but I am wanting to add some puffed rice in, without taking away from any of the other ingredients. Could you suggest an amount of puffed rice as well as a suggestion for how much more honey/maple syrup would be needed?

    1. Hi Gencie, I think that should work, although the puffed rice may not stay crispy. It tends to soften up.I would just add enough honey that is all just lightly coated.

  2. The bars are delicious, but I’m having the same problem with a sticky bottom as many of the others stated. I baked them for 45 min. at 300 degrees in an electric oven, then noticed the video says 325 degrees for 50 minutes. I’m concerned if I do 325 degrees at 50 minutes, they will burn because they were golden on the bottom and the top when I baked them at a lesser temperature and time. I followed the directions exactly including the ingredients. I love the taste and would like to make them work. Any more suggestions?

    1. I would just let them bake at 300F a little longer.( Or try 325. for shorter time). They do get really really deeply golden- but have the best texture overall that way. Maybe lightly tent with foil?

  3. These are fantastic!
    Tastes like candy.
    I made with equal parts honey and maple syrup.
    Will make another batch and bake at less time to compare chewy vs crunchy.
    Thank you for a great recipe!

  4. Hi, I like your recipe and would like to try it to make health nut-free snacks.

    As good quality honey is expensive in the long run, I would like to use normal cane sugar; is that possible? How much sugar would I need?

    Also, could I substitute chia seeds for buckwheat?

    Many thanks

    1. I’m not sure Colette- I have only made this with honey. You may have to do a few smaller test runs using a thick simple syrup? I am also not sure about the buckwheat- but the recipe is meant to be played with – so try it!

  5. Have you made these with 1/4 cup honey and 1/4 cup unsulphered molasses, combined to make the 1/2 cup binder? Just curious if it might work.

    1. Hey Tela- I have not. I feel like the Molasses may overpower; personally, I’d use less, but of course, do what you like!

  6. If I use roasted sunflower and pumpkin seeds instead of raw will it taste burnt? That’s what I have on hand.

    1. You know Trish, good question! I haven’t tried. It might, but if that is all you have, I would probably give it a go? Just be careful not to overbake.

  7. Baked till golden brown, raw underneath once it cooled. Put back in oven upsidedown, still raw in the middle. Waste of time and ingredients.

      1. This didn’t work for me. It was so sticky and I couldn’t get the parchment paper off of it I ended up having to throw half of it away

        1. Oh shoot Kristin- sorry.Is it possible you used waxed paper instead of parchment? just curious…

  8. This slice is DELICIOUS and Nutritious. I don’t feel bad when I have a piece with my coffee.
    Great recipe….Thanks

  9. Hello Sylvia!
    What a lovely snack recipe. I’m allergic to sesame seeds (so sad), which seed would you increase to replace the sesame seeds in this recipe?
    Thank you!

    1. Hi Jen, yes absolutely. Melt dark chocolate, thin and whisk with a little half and half, drizzle with a fork over cooled Bars.

  10. just made the Seed Bars…..deeeelicious. I didn’t have any sesame seeds so I doubled the hemp and I used honey. so good.

  11. Yummy! Followed recipe using hemp seeds and they are just delicious. Love the tip for leaving out on the counter as I think they just get better, though they are not lasting very long! Thank you for another amazing and simple recipe.

  12. Hi Sylvia,
    These sound delish!
    Is there a substitute for the sweetener that would be more Keto friendly? It need not be sweet. Thanks very much, pj

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