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Healthy Seed & Nut Bars

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I am obsessed with these healthy seed and nut bars! They are packed with tons of nutrients, protein, good fats, and just the right amount of sweetness. I like to cut these up into smaller cubes and keep them in the freezer to keep on hand.

You can be flexible with the choices of seeds and nuts used too. I’ve seen these done a few different ways.

At the Rosemary Beach Farmers Market, there is a supplier, Walley with Manos Healthy Foods, who sells healthy nut bars every once in a while. They are the inspiration for this recipe. Walley’s go fast though, so you have to get to his stand early!

I was asked to work on a wedding party happening in October. My clients asked for some paleo-friendly brunch options. This was one of my suggestions for the buffet. They’re also going to serve my Paleo Pumpkin Spice mini Muffins too. If you’re looking for other healthy and paleo-friendly ideas, definitely check those out.

Seed and Nut Bar Method

These bars are quite easy to make! While it looks like a lot of ingredients, the key is to make sure that you finely chop or briefly pulse the fruits through a food processor. Then melt and whisk the honey and coconut oil together and add in the rest of the ingredients!

Bake for 45 minutes and cut the squares of the bars, but leave them in the pan so that the bars can harden slightly as they cool. This is important because it helps them stay together when you pick them up.

I also recommend serving these slightly chilled. Especially if you notice your mixture is quite wet before putting it in the oven. If served slightly chilled, the bars will stay semi-firm when you go to eat them, making them much easier to eat! If they stay at room temperature for a while they can become quite crumbly – a great topping for yogurt or as cereal but not an idea to eat as a bar.

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Healthy Seed & Nut Bars

These healthy seed and nut bars are the perfect snack to fend off those afternoon cravings. This recipe is also pretty flexible if you’d like to add in other types of nuts or dried fruits. If you enjoy the citrus element, feel free to add in extra zest!

Ingredients

Units Scale

1 cup Flaxseeds

2 cups Sliced Almonds

1/2 cup Pumpkin Seeds

1/4 cup Sunflower Seeds

1 cup Sesame Seeds

1/4 cup Raisins

1/4 cup Cherries

3/4 cup Apricots

1/4 cup Honey

1/2 Tablespoon Cardamum

Zest of 2 Large Oranges

1/2 Cup Coconut Oil

Instructions

1. Preheat Oven to 350 F. Melt the coconut oil and honey together and whisk to combine well.

2. Combine all other ingredients, and add in the honey and oil mixture.

3. The mixture should stick together but shouldn’t be too dry. If it looks like not everything is coated, add in an extra 2 Tbsp of Coconut Oil and 1 Tbsp of Honey.

4. Lightly grease some parchment paper on a 1/4 size sheet pan (8”X12”) and press in the bar mixture. If you have another sheet tray the same size, press to flatten and compact the mixture as well as you can.

5. Bake for 45-50 minutes until golden brown along the edges and top. Remove from oven and cut your squares, but leave in the pan. Cool completely.

In order to help them keep their shape, store in the fridge and serve semi-chilled. The longer they spend at room temperature the more crumbly they will be.

Store in the fridge up 1 week or in the freezer up to 2 months.

Did you make this recipe?

Share a photo on instagram or facebook & tag me, @TheSommChef — I can’t wait to see what you’ve made!

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Hi! I'm Sydney,

nice to meet you!

I left a marketing career in Hollywood to go to the Culinary Institute of America. After a few years of working in restaurants, I am now a private chef and sommelier in the 30a area.




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