Making healthy Seed Bars at home is a great way to enjoy a nutritious snack that is made with simple ingredients, and is perfect for busy days when you need a quick boost of energy!
Seed bars are a delicious and healthy snack that you can easily make at home like my Chia Seed Date Balls.
Instead of using nuts, we're using a variety of seeds like sunflower, hemp, chia, pumpkin, and coconut.
These seeds are rich in protein, fiber, and healthy fats, making them a great snack choice.
Table of Contents
To hold the seeds together, a natural binder like honey is perfect.
It gives the bars a touch of sweetness without adding any refined sugars, just like my Healthy Peanut Butter Protein Balls.
With a touch of cinnamon for extra flavor, these bars are the perfect snack to keep you fueled and ready to take on the world!
No need to spend a fortune on those store-bought snacks that taste like cardboard 😉
🥥 Why You Will Love This Recipe
- Easy and quick to make
- Nut free
- Naturally sweetened
- Nutritious and filling snack
- Perfect for on-the-go
🍽 Serving Suggestions
Seed bars are a great healthy snack that can be enjoyed any time of day. Here are some serving suggestions for seed bars:
- On-the-go snack: Seed bars are perfect for a quick snack when you're on the go. Pack them in your bag or lunchbox for a nutritious and filling snack.
- Breakfast: Pair a seed bar with a cup of yogurt or a piece of fruit for a satisfying breakfast.
- Dessert: Serve them as a healthier dessert option. Cut them into small squares and serve with a dollop of whipped cream or a drizzle of melted chocolate.
- Energy boost: Enjoy one before or after a workout to give you an energy boost.
- Crumbled topping: Crumble a bar over a bowl of oatmeal or yogurt for a crunchy and flavorful topping.
- Snack platter: Arrange seed bars on a snack platter with fresh fruit, nuts, and cheeses for a healthy and satisfying snack board.
- Trail mix: Break bars into small pieces and mix them with nuts, dried fruit, and chocolate chips to create a delicious and nutritious trail mix.
📋 Ingredient Notes & Substitutions
- Unsweetened desiccated coconut: Is also known as unsweetened finely shredded coconut. I don't recommend substituting this with larger pieces of coconut such as coconut flakes.
- Pumpkin seeds: Also known as pepita seeds. Can be substituted with more sunflower seeds.
- Sunflower seeds: Substitute with more pumpkin (pepita) seeds or sesame seeds.
- Hemp seeds: Substitute with extra sunflower seeds or try adding flaxseeds or sesame seeds.
- Chia seeds: Can add extra hemp or sunflower seeds as a substitute.
- Ground cinnamon: Adds a beautiful touch of flavor. It can be left out of the recipe or substituted with another spice such as half the amount (½ teaspoon) of ground nutmeg, Allspice, cardamon, or ground ginger.
- Honey: Use runny honey, not solid raw honey. This recipe has not been tested using maple syrup or rice malt syrup. The honey is sticky enough to hold the bars together once baked so a less sticky syrup may not work.
🥣 Step By Step Images (with photos)
There is a full and detailed recipe card at the bottom of this post.
Step one: In a large mixing bowl, add all ingredients except the honey. Coconut, pumpkin, sunflower, hemp and chia seeds, cinnamon and salt. Mix until well combined.
Step two: In a small saucepan, add honey and place on the stovetop over low-medium heat.
Warm honey through until it's thinner in consistency and just warm to the touch. Do not let it bubble or steam.
Step three: Pour warmed honey into the seed mixture and mix until well combined with a wooden spoon or rubber spatula.
Step four: Transfer the mixture into the lined tin and press it in firmly until it's even on top, I like to press the top down with a rubber spatula.
Bake for 20-25 minutes or until lightly golden on top.
Step five: Remove from oven and allow to cool completely in the tin.
Remove from tin and slice into long bars or smaller rectangles/squares.
💭 Expert Tips
- Warm the honey: Until it's thinner in consistency. This helps you mix and distribute the honey through the seed mixture.
- Press firmly: After you've mixed everything together, press the mixture firmly into the tin to ensure that the bars stick together and don't crumble.
- Cut with a sharp knife: When cutting the bars into individual portions, use a sharp knife to prevent the bars from crumbling.
⏲️ Storage Instructions
Store your seed bars in an airtight container at room temperature for up to a week or in the refrigerator for up to 10 days.
Freeze seed bars by following these simple steps:
- Allow the seed bars to cool completely to room temperature.
- Wrap the seed bars tightly in plastic wrap or aluminum foil. Make sure they are completely covered, with no exposed areas.
- Place the wrapped seed bars in a resealable plastic bag, squeezing out as much air as possible before sealing the bag.
- Label the bag with the name and date so you know what's inside and when it was frozen.
- Place the bag of seed bars in the freezer and freeze for 2-3 months.
To thaw the seed bars, simply remove them from the freezer and let them sit at room temperature for a few hours until they're fully thawed.
Once thawed, the seed bars can be enjoyed immediately or stored in an airtight container at room temperature for up to a week.
💬 Recipe FAQ's
Yes, as long as the seeds are small and similar size to the ones used in this recipe.
If you want to add some nuts, try almonds, cashews, walnuts, pistachios, peanuts, and many others. Simply chop them up into small pieces. This prevents the bars from crumbling when sliced later.
If you enjoy this recipe, please consider leaving a ⭐️ star rating and a comment review below. I love to hear what you think and it's much appreciated. Thank you! Your email address will not be published. Sam x
Recipe Card
Seed Bars
Ingredients
- 1 cup unsweetened desiccated coconut, or finely shredded coconut
- ½ cup pumpkin (pepita) seeds
- ½ cup sunflower seeds
- ⅓ cup hemp seeds
- ⅓ cup chia seeds
- 1 teaspoon ground cinnamon
- ¼ teaspoon fine salt, or Kosher salt
- ½ cup honey
Instructions
- Preheat oven to 160ºC (320ºF). Line a square tin measuring 9-inch x 9-inch (22cm x 22cm) with parchment paper. Set aside.
- In a large mixing bowl, add all ingredients except the honey. Coconut, pumpkin, sunflower, hemp and chia seeds, cinnamon and salt. Mix until well combined.
- In a small saucepan, add honey and place on the stovetop over low-medium heat.
- Warm honey through until it's thinner in consistency and just warm to the touch. Do not let it bubble or steam.
- Pour warmed honey into the seed mixture and mix until well combined with a wooden spoon or rubber spatula.
- Transfer mixture into the lined tin and press it in firmly until it's even on top, I like to press the top down with a rubber spatula.
- Bake for 20-25 minutes or until lightly golden on top.
- Remove from oven and allow to cool completely in the tin.
- Remove from tin and slice into long bars or smaller rectangles/squares.
Notes
- Press firmly: After you've mixed everything together, press the mixture firmly into the tin to ensure that the bars stick together and don't crumble.
- Cut with a sharp knife: When cutting the bars into individual portions, use a sharp knife to prevent the bars from crumbling.
- Store your seed bars in an airtight container at room temperature for up to a week or in the refrigerator for up to 10 days.
- Freeze seed bars by wrapping them tightly in plastic wrap or aluminum foil, place them in an airtight container or freezer bag, and store them in the freezer for up to 2-3 months.
- Thaw the seed bars by simply removing them from the freezer and letting them sit at room temperature for a few hours until they're fully thawed.
Nutrition
This recipe was originally published in March 2021. It was republished in May 2023 with new images and helpful information.
Did you make this recipe? Let me know!