This recipe for Nut & Seed Bars has the right amount of salty and sweet to satisfy any “snack attack”. It’s the perfect grab-and-go bar to keep in your bag for those mornings when you are rushing out the door, pre or post-workout, after school car-pool pick up, or running errands.
They are packed with protein, fiber, and nutrients thanks to the heart-healthy mixture of almonds, pumpkin seeds and sunflower seeds.
So what’s in them?
- 1 cup roasted unsalted almonds
- ½ cup pumpkin seeds
- ½ cup sunflower seeds
- ¼ cup unsweetened coconut flakes
- ¼ tsp salt
- 1 tsp cinnamon
- 1 tsp vanilla extract
- 3 tbsp honey
- 1 tbsp melted coconut oil
Putting it all together
This one-bowl recipe is quick and easy to put together in less than 10 minutes and then you let the oven do the rest! Since the almonds are much larger than the seeds we like to chop up half of the almonds first and then keep the other half whole. Toss the whole and chopped almonds into a medium-sized bowl and add in the seeds, coconut flakes, salt and cinnamon and give it a stir. Then add in the wet ingredients, vanilla extract, honey and melted coconut oil. Gently stir the mixture until the nuts and seeds are fully coated with the wet ingredients. Pour mixture into an oiled, parchment-lined 8×8” baking dish. Use a flat spatula to firmly press the mixture into an even layer, you may also want to spray the spatula with oil to help the mix from sticking. Add the bars into a preheated oven and bake for 35-40 minutes depending on your oven. Once fully cooked remove from the oven and place the pan on a cooling rack. Use your spatula again to press down the mixture. Allow to fully cool (about an hour) before removing from the pan to cut into bars.
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If you like this recipe for Nut & Seed Bars then check out some of our other healthy snacks! Click the links below for more yummy snack recipes.
- Heart Health Granola
- Fig & Pistachio Blissful Bites
- Healthy Granola Bars
- Samoa Truffles
- Healthy Snack Board
We hope you’ll try this recipe. If you do be sure to comment below, we love to hearing from you! Feel free to post it to our Facebook page and #hearthealthygreek on Instagram.
Nut & Seed Bars
Ingredients
- 1 cup roasted unsalted almonds
- ½ cup pumpkin seeds
- ½ cup sunflower seeds
- ¼ cup unsweetened coconut flakes
- ¼ tsp salt
- 1 tsp cinnamon
- 1 tsp vanilla extract
- 3 tbsp honey (sub maple syrup for vegan)
- 1 tbsp melted coconut oil
Instructions
- Preheat the oven to 325 degrees F.
- Line an 8×8 inch baking dish with parchment paper and lightly spray with cooking oil (we used avocado oil).
- Take ½ cup almonds and roughly chop them.
- 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 fold 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 and place on a cooling rack. Using a large spoon or spatula press down the mixture again and allow to cool completely.
- 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.
Any suggestions for what I could use instead of coconut flakes?
Hi Brittany,
The coconut flakes are not necessary for the texture of the recipe so you can simply omit them.
-Christina & Alexa
Just what I was looking for!
Wonderful Brittany! These easy-to-make bars make the perfect snack! We are so happy you enjoy them!
-Christina & Alexa
Mine got stuck so now I have granola
Hi Michelle,
We’re so sorry to hear the bars got stuck! Did you use parchment paper? Or maybe the bars didn’t sit long enough to cool before you tried to cut them?
-Christina & Alexa
My gluten free daughter loves this so I make them when she is visiting.
Wonderful! Enjoy!
-Christina & Alexa
How long are these good for after baking? Should they be refrigerated?
Hi Stacey,
If properly stored these bars will remain fresh for several days. The bars should be placed between parchment paper and kept in an airtight container, though not necessary the refrigerator. Even so, we prefer them colder during the summer months, so a quick pop in the fridge works! Enjoy
-Christina & Alexa
is the nutritional data per bar it doesm’t state in the recipe ?
and is it possible to have the recipe by weight either imperial or metric ?
thanks
Hi Frank,
Yes, the nutritional data is per bar, unfortunately, the website we use doesn’t have a way for us to convert it into weight.
-Christina & Alexa
Can I substitute coconut oil for butter?
Hi Belinda,
We have not tested this recipe using butter instead of coconut oil so we cannot recommend the swap. However, if you try it let us know how it turns out!
-Christina & Alexa
LOVE this recipe!
It has become a staple for my “work breakfast”
That is awesome Emily! We are so glad you are enjoying them!
– Christina & Alexa
Can you replace the honey with a liquid sweetener like truvia (Organic sweetener from the stevia leaf)?
Hi Rochelle, We have not used any other type of sweetener besides honey in this recipe so we are not sure if you would get the same results using a liquid sweetener. Besides being a natural sweetener, the honey is a thickening agent that helps hold the bars together.
-Christina & Alexa
What can I use other than coconut oil?
Hi Jenna, We have not tested the recipe using a different type of oil, so we couldn’t recommend a substitute oil at this time. We may experiment in the future and we can let you know!
-Christina & Alexa
are these crisp or chewy?
Hi Cheryl,
They are crispy!
-Christina & Alexa
Absolutely delicious! Thank you for sharing your recipe! I am allergic to almonds and coconut. I used pecans instead of the almonds and whole flax seeds instead of the coconut. Fabulous!
Hi Sheryl
We’re so glad to hear you enjoyed the recipe! It’s wonderful to know that you were able to adapt it to suit your allergies. Using pecans and whole flax seeds sounds like a fantastic substitution. Thanks for sharing your variation – it might be helpful for others with similar allergies!”
Are pumpkin seeds and sunflower seeds raw or baked?
Great question Crystal! In this recipe, both the pumpkin seeds and sunflower seeds are used raw. However, you can also use roasted seeds if you prefer a richer flavor and crunchier texture. Feel free to experiment and see which version you like best!
– Christina & Alexa
Are the pumpkin and sunflower seeds roasted?
If I want to make them not crispy, what would I add to recipe?
Hi Ellen, the sunflower and pumpkin seeds are raw in this recipe. While we haven’t tried making them less crispy, you could play around with adding in more maple syrup or honey for a chewier texture. Let us know if you decide to give it a shot!
– Christina & Alexa
Can you add raisins or sultanas?
Hi Dale, raisins or sultanas would make a delicious addition to these bars. They’ll add a lovely sweetness and chewiness. Let us know if you give it a try!
-Christina & Alexa
epic fail for me. Two things happened. The oil prevented the mixture.from hardening into a solid mass. Also, I thought the temp might be too high, so I baked at 300 for 30 min. Much of.it.burned and turned too dark. a useless pile of crumbled mess.
We’re sorry to hear about your experience! It sounds frustrating. Seems like adjusting the baking temperature may have caused uneven baking. We hope you’ll give our recipe another try! Don’t give up; we’re sure with a few adjustments, you’ll nail those nut and seed bars!
-Christina & Alexa
Can,t wait to try them,just been diagnosed type 2 diabetic so looking for recipes
Sheila, We’re so excited for you to try our Nut and Seed Bars! Since you’ve been diagnosed with type 2 diabetes, you’ll want to ensure that the recipe fits your dietary needs. Enjoy and take care.
– Christina & Alexa
I made these for the first time, but they fell to pieces, I don’t know where I went wrong, I’m useing it as granola, we love i.
Oh, Gail we’re sorry to hear that the bars fell apart, but we are glad you’re still enjoying them as granola! Here are a few tips to help them hold together better next time:
Press Firmly: Make sure to press the mixture down very firmly in the baking dish before baking.
Cool Completely: Allow the bars to cool completely before cutting them.
Extra Binding: You might try adding a bit more honey or melted coconut oil to help bind the ingredients.
Hope this helps!
-Christina & Alexa
Do you have to roast the almonds? Thanks heaps
Thanks for your question! Roasting the almonds isn’t absolutely necessary, but it does enhance their flavor and adds a nice crunch to the bars. We haven’t tried making them with raw almonds, so the taste and texture might be a bit different. If you give it a go, we’d love to hear how they turn out.
-Christina & Alexa
These are delicious as per recipe🤎. I’m a huge fan of ginger so on another occasion I have subbed the coconut, cinnamon and honey with chopped preserved ginger, powdered ginger and the syrup from the jar of preserved ginger. Also deeeee-licious😍.
It’s fun to be inspired by an original recipe. Thank you🙏
Thank you so much for your lovely comment! We’re thrilled to hear that you enjoyed the recipe. Your ginger variation sounds absolutely amazing!
-Christina & Alexa
Hi! I used raw almonds, sunflower seeds, pumpkin seeds, chia seeds and dessicated coconut for the recipe! It is delicious!!!
Great recipe!!!
Thank you!
Hannah
South Africa
Hi Hannah, Wow, your combination of nuts and seeds sounds amazing— We’re so glad you enjoyed the recipe! 🥰 Thank you for sharing your variation, and we love hearing how everyone makes it their own. We appreciate your kind words and hope you continue to enjoy the bars!
-Christina & Alexa