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No-Bake Seed Bars

These no-bake seed bars are a crunchy, satisfying snack made by toasting seeds and mixing them with honey, oats, and coconut flakes. Once pressed into a pan and chilled, they develop a firm, sticky texture with a golden, toasted appearance, perfect for a quick, wholesome treat.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 2 hours
Servings: 8
Course: Main Course
Cuisine: Healthy Snacks
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 cup sunflower seeds or pumpkin seeds
  • 2 tbsp chia seeds optional
  • 1/4 cup honey or maple syrup
  • 1 cup rolled oats
  • 1 tbsp ground flaxseed optional, for added nutrition
  • 1/4 cup coconut flakes lightly toasted if desired
  • a pinch salt

Equipment

  • Small saucepan
  • Mixing bowl
  • Silicone spatula
  • 20x20cm baking pan
  • Parchment paper
  • Sharp knife

Method
 

  1. Begin by lining your baking pan with parchment paper to prevent sticking. In a small saucepan, toast the sunflower seeds over medium heat for about 5 minutes, stirring constantly until they’re fragrant and lightly golden.
  2. While the seeds toast, in a mixing bowl, combine honey, a pinch of salt, and vanilla if using. Warm the mixture gently in the microwave for about 30 seconds until it’s slightly runny and fragrant.
  3. Pour the warm honey mixture over the toasted seeds, then add oats, chia seeds, flaxseed, and coconut flakes. Mix everything thoroughly with a silicone spatula until the mixture is sticky and well coated.
  4. Transfer the mixture into the prepared pan. Use the back of a spatula or your fingers to press it down firmly and evenly, creating a compact, flat layer. This ensures the bars will hold together when set.
  5. Place the pan in the refrigerator and chill for at least 2 hours, or until the mixture is firm and set. If you’re in a hurry, pop it in the freezer for about 30 minutes, but avoid freezing completely to prevent cracks.
  6. Once firm, lift the block out of the pan using the parchment paper and place on a cutting board. Use a sharp knife to cut into bars or squares, wiping the knife with a damp cloth between cuts for clean edges.
  7. Allow the bars to rest at room temperature for about 10 minutes before serving to maximize crunch and flavor. Store in an airtight container at room temperature for up to a week, or freeze for longer storage.

Notes

For extra flavor, add a dash of cinnamon or vanilla to the honey mixture. Feel free to swap seeds or add dried fruit for variety.