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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 !
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
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.
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.
xoxo
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Seed Bars
- Prep Time: 5
- Cook Time: 55
- Total Time: 1 hour
- Yield: 10 1x
- Category: snack, gluten-free, bar
- Method: baked
- Cuisine: northwest
- Diet: Vegan
Description
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!
Ingredients
- 1/2 cup pumpkin seeds ( raw)
- 1/2 cup sunflower seeds ( raw)
- 1 heaping cup large flaked coconut (unsweetened)
- 1/4 cup sesame seeds
- 1/4 cup chia seeds
- 1/4 cup flax seeds ( or sub hemp seeds )
- generous pinch salt
- 1 teaspoon vanilla
- 1/2 cup honey ( warmed for easier mixing- heat jar in a hot water bath) or brown rice syrup or maple syrup– see notes
Instructions
Preheat oven to 3ooF
Mix the seeds and salt together in a medium bowl. Stir in vanilla and warm honey, until uniformly combined.
Place a piece of parchment in an 8 x 8 baking pan ( all the way up the sides too) . Spray lightly with oil.
Pour seed mix into 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.
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.
Remove from oven, and cool completely. You could place in the fridge to cool faster. When it’s completely cooled, take the parchment out of the pan, turn it over and remove parchment. Flip back over and cut into desired shapes or bars. Store at room temp.
Notes
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 “crackle” on a sheet pan. Basically place mixture on a parchment lined sheet pan, pressing down hard with 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 crackle.
Nutrition
- Serving Size:
- Calories: 185
- Sugar: 12.1 g
- Sodium: 28.7 mg
- Fat: 12.5 g
- Saturated Fat: 4.2 g
- Carbohydrates: 17.3 g
- Fiber: 3.7 g
- Protein: 4.4 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,
I am keen to make, will use dates instead of honey
Im thinking making almosta date syrup and putting a little coconut flour.
thank you for the recipe =)
Let us know how it goes!
I added cranberries, peanuts, and almonds used a 1/4 of honey and 1/4 of peanut butter, some chopped dates, and rolled oats.
I just made these yesterday they were so delicious! I followed the recipe almost exactly as written except I used closer to 3/8 cups of honey instead of 1/2 (I’m not a big fan of honey and was afraid I would be able to taste it in the final product) . I also added about 1/8 cups of chocolate chips like another commenter suggested. In my gas oven these took 50 minutes to get perfectly golden. Thanks for the recipe 🙂
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Perfcet Dave!
Great recipe! I followed it exactly and it was delicious!! I did cover lightly with foil after the first 20 minutes. Came out perfectly golden! Thank You!
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Perfect Linda- thanks so much!
I made these today…so easy and very tasty. Adding to my favourite list x
Great to hear Annie!
Thanks a lot for the bogus temperature. Trusted you and when I checked after 20 minutes all of it was burnt. Very pissed!
Oh shoot, I’m sorry about that. All ovens are different- and I tried to clearly state this in the recipe card. The middle rack is imperative here.
These were good but mine came out super sticky on the bottom. They were also really sweet, it’s truly 1/2 cup honey? I cooked for about 45 minutes (reducing the heat to 300 at 25 as they were getting golden). Anything I can do to crisp them more? The top layer ended up burnt 🙁
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Shoot Jen, sorry about that. It sounds like they could have baked a little longer to crisp up.
I love these bars but have the same issue. The honey sinks towards the bottom, so they are always done on top but sticky underneath. Last time I tried cooking for longer (lovely and golden on top) but same result. Any suggestions please? I can’t see a way to flip them half way through baking so am a bit stuck…
Is your honey very thick?
Hi! If substituting honey with maple syrup, you are saying we need to add ground seed to the maple syrup? Is this to make it thicker…more like honey?
Hi Jennifer, add ground flax it to the seed mixture. It will help bind them.
Unfortunately when i took mine out of the tin the bases were burnt although the top was a light golden colour.
Oh shoot. Did you place in the middle of the oven by chance?
I can’t wait to make these! Can you double the recipe? If so would the baking time be the same?
Hi Clair- I haven’t tried doubling this. I think the challenge is getting the thickness the same (as one batch) otherwise, baking time will change a bit. You might have to wing it a bit?
These look amazing! Would it work without the coconut? Could I increase the other ingredients or decrease the honey?
Thanks for sharing!
Hi Alex-Feel free to leave the coconut out and replace it with more seeds. 😉
I’ve made these several times and I love them! My kids love them too which means they disappear quickly after I make them. In my most recent batch I added 1/4 cup of mini dark chocolate chips and they were even better (but not as healthy obviously)!
Well, I like to believe chocolate is healthy- full of polyphenols! Sounds delicious!
I am obsessed with these bars…they are amazing!
Can they be frozen?
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Thanks Julie! I think they should freeze fine!
Since finding/making this recipe maybe a month ago, I’ve made it 6 or 7 times already.
I’m annoying everyone with this recipe. Seed bars are now a staple in my house.
I mistakenly cooked them @ 325 for 40 min & they were perfect in my oven.
Wondering if I could add some cocoa &/or cinnamon? Thoughts?
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Glad you are enjoying them! Yes, feel free to embelloush!
Delicious and nutritious. Love them! Has anyone tried freezing them?
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Glad you enjoyed this!
I’m writing as I’m eating. So delicious, I can’t stop. I went ahead and cut them up into bite sized pieces. I keep these tasty snacks in my glass container on the counter, I haven’t had the problem with them becoming sticky, but they also don’t last that long 😆…Thank You!
Awesome Tina! Great to hear!
Is there a way to make these sugar free?
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Not that I can figure out. Sorry Linda!
These healthcare are for my grandson at boarding school.
He really needs the extra energy! Will see how he enjoyed them. Thanks for an awesome recipe. Theresa
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Thanks Teresa, hope he enjoys them too!
These are so good! I followed the recipe, using honey and baked for 55min. Myself, my husband, and both of my kids (even my hard to please teenager) loved them. Thank you for the recipe. I will definitely me making these bars again and again.
Great to hear Corrie!
Made these for my kiddo but he wasn’t interested, which was fine by me! These were a great snack! Shared with coworkers who asked for the recipe. I made with maple syrup, there reminded me of a peanut brittle but healthy. Speaking of peanuts, anyone try nuts in these?
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I bet they would be great with nuts!