This no nonsense granola bars recipe is so easy to make and the perfect homemade breakfast or afternoon snack! It also works great for quick and easy individual dessert bars!
This seedy granola bars recipe was born out of the need for a no-fuss granola bar that was quick and healthy. It allowed me to make it the night before and then enjoy it in the morning.
I love to make the mix in advance and then cut it into bars before chilling. Because these granola bars are vegan and refined sugar-free, they work great as healthy dessert bars too! The sweetener in these granola bars is all-natural (malt rice syrup or honey) so no breaking the glycemic-index with these guys.
PS: In case you’re wondering, seeds are actually the nucleus of a plant embryo because they contain all the genetic blueprint for a whole plant. They may be the size of bread crumbs but don’t let their small size fool you. Seeds are packed with vitamins, minerals, fiber, healthy fats, proteins, and amino acids which makes them a viable source of nutrition for each and every one of us. You may be surprised to learn that veggies, fruits, and grains do not give us all the nutrients we need to be in optimum health. Many seeds contain more nutrients than many fruits or vegetables.
Hemp seeds are a powerhouse of nutrition, healthy fats, and protein. Hemp is related to the cannabis Sativa plant but is sufficiently different to not cause a psychoactive effect. Hemp seeds are one of the most nutritious food sources on the planet. They contain all nine essential amino acids, plus polyunsaturated omega-3 and omega-6 fatty acids in the optimal ratios for human consumption.
I hope you enjoy this easy no-fuss granola bars recipe!
Seedy Granola Bars
- Baking Tray
- Lined Dish
- 2 cups puffed quinoa or puffed rice
- 1/2 cup whole almonds
- 1/2 cup pecans
- 1/2 cup dried cranberries
- 2 tbsp. roasted sesane seeds
- 2 tbsp. roasted sunflower seeds
- 2 tbsp. hemp seed
- 1/2 cup almond butter or peanut butter
- 2/3 cup malt rice syrup or honey
- 1/2 tsp. vanilla extract
- 1/4 tsp. salt omit if nut butter is salted
- Preheat the oven to 375°F (190°C).
- Line a 8inch x 12inch (20cmx30cm) baking tray with parchment paper. (if you don’t have parchment paper, grease the pan instead).
- Chop the almonds and pecans into small pieces and place onto a baking sheet. Place in the oven, on the middle rack, and bake for 8 minutes, until the nuts are roasted.
- While the nuts are roasting, place the rice or quinoa puffs into a bowlalong with the cranberries, sesame seeds, hemp seeds, and salt. Mix well to combine.
- Place the nut butter, vanilla extract, and rice syrup or honey into a small saucepan. Place the pan on the stove over a low heat, stir gently until hot.
- Place the roasted nuts into a bowl along with the quinoa puff mixture and stir. Pour in the hot nut butter syrup and mix well.
- Pour into the lined dish and use the back of a spoon to press the mixture into the pan until even and smooth.
- Place the dish into the fridge for 30-60 minutes until the mixture sets hard. Once hard remove from the fridge and cut into 12, 1 1⁄2 inch wide bars. Store in an airtight container in the fridge.
Food Author at Housholdhealthy.com
Based in San Francisco, CA
In my household, food is very important, I care very much about what my two girls and I are putting in our bodies. I love cooking and sharing different tasks with my girls, cooking became a fun activity to do in our family. My goal on Household Healthy is to share my recipe ideas and advice with our moms.
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