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Seed Bars

Gluten Free Granola Bars (Seed Bars)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 66 reviews
  • 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


These gluten-free granola bars, aka Seed Bars, are easy and delicious! They are nut-free, oil-free, and grain-free, made with seeds and coconut. They are super crunchy, energizing, and satisfying.


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