These homemade seed bars are crunchy, gluten-free snacks packed with nutrient-dense seeds and unsweetened coconut. They are nut-free, oil-free, and grain-free, making them a great option for people on paleo, vegan, or clean-eating plans. With just a handful of wholesome ingredients and minimal prep time, they’re perfect for breakfast on the go, energy boosts during the day, or a healthy snack anytime.
The bars bake until golden brown and crisp, developing a deep toasted flavor and satisfying texture. Whether you make them chewy or crispy, these seed bars are portable, energizing, and loaded with fiber and healthy fats. Tweak the sweetener and seeds to suit your taste or dietary needs — they’re that flexible.
Equipment
- Mixing bowl
- Spatula or wooden spoon
- 8×8-inch baking pan
- Parchment paper
- Oven
- Wet metal spatula (for pressing)
Ingredients
- 1/2 cup raw pumpkin seeds
- 1/2 cup raw sunflower seeds
- 1 heaping cup large flaked unsweetened coconut
- 1/4 cup sesame seeds
- 1/4 cup chia seeds
- 1/4 cup flax seeds (or hemp seeds)
- Generous pinch salt
- 1 teaspoon vanilla extract
- 1/2 cup honey (warmed for easier mixing; alternatives: brown rice syrup or maple syrup)
Instructions
- Preheat the oven to 300°F (150°C).
- In a large bowl, combine pumpkin seeds, sunflower seeds, coconut flakes, sesame seeds, chia seeds, flax seeds, and pinch of salt.
- Stir in vanilla extract, then add the warmed honey (or maple/brown rice syrup) and mix until the seeds are fully coated.
- Line an 8×8-inch baking pan with parchment paper, letting it hang over the sides for easy removal. Lightly grease the parchment.
- Transfer the seed mixture to the pan and use a wet metal spatula to press firmly into an even, compact layer.
- Place in the oven and bake 40–45 minutes for chewy bars, or 50–55 minutes for crispier bars. Watch closely after 35–40 minutes so they don’t overbrown.
- Remove from the oven and cool completely — you can refrigerate briefly to speed up cooling.
- Once cooled, lift the bars out of the pan using the parchment, flip, remove the parchment, flip back, and cut into bars or squares.
- Store at room temperature or lightly wrapped to keep them crisp.
Recipe Info
- Prep Time: 10 minutes
- Bake Time: 40–55 minutes
- Total Time: ~1 hour
- Yield: ~10 bars
- Cuisine: American / Clean Eating
- Course: Snack / Breakfast
How to Store
- Store at room temperature for up to 10 days.
- Keep lightly wrapped in parchment — too tight wrapping can soften them.
- You can refrigerate or freeze for longer storage, but allow to come to room temp before serving for best texture.
What Not to Do
- Do not press the seed mix in lightly — they need to be fully compacted so they hold together.
- Do not remove from the oven before they are golden — underbaked bars may be too sticky.
- Do not tightly wrap while warm — moisture can soften them.
- Do not use sugar-free syrup — it won’t bind properly.
Tips & Variations
- Substitute hemp seeds for flax for a different texture.
- Add dried fruit like raisins or chopped dates if you want fruit sweetness.
- Stir in cinnamon or a pinch of cayenne for spice.
- Press into a sheet pan and bake as a “crackle” to make thinner, crunchy pieces.
- Use maple syrup or brown rice syrup to make it vegan (add 1 tbsp ground flax to help binding).
Approximate Nutrition (per bar)
- Calories: ~220–230 kcal
- Protein: ~5 g
- Total Fat: ~14–15 g
- Saturated Fat: ~5 g
- Carbohydrates: ~21–23 g
- Fiber: ~4–5 g
- Sugar: ~14–15 g
- Sodium: ~30–40 mg
Ingredients
Method
- Preheat the oven to 300°F (150°C).
- In a large bowl, combine pumpkin seeds, sunflower seeds, coconut flakes, sesame seeds, chia seeds, flax seeds, and pinch of salt.
- Stir in vanilla extract, then add the warmed honey (or maple/brown rice syrup) and mix until the seeds are fully coated.
- Line an 8×8-inch baking pan with parchment paper, letting it hang over the sides for easy removal. Lightly grease the parchment.
- Transfer the seed mixture to the pan and use a wet metal spatula to press firmly into an even, compact layer.
- Place in the oven and bake 40–45 minutes for chewy bars, or 50–55 minutes for crispier bars. Watch closely after 35–40 minutes so they don’t overbrown.
- Remove from the oven and cool completely — you can refrigerate briefly to speed up cooling.
- Once cooled, lift the bars out of the pan using the parchment, flip, remove the parchment, flip back, and cut into bars or squares.
- Store at room temperature or lightly wrapped to keep them crisp.
Notes
- Protein: ~5 g
- Total Fat: ~14–15 g
- Saturated Fat: ~5 g
- Carbohydrates: ~21–23 g
- Fiber: ~4–5 g
- Sugar: ~14–15 g
- Sodium: ~30–40 mg
Conclusion
These seed bars are a wholesome, energy-boosting snack rich in fiber, healthy fats, and plant-based protein. Made with simple, natural ingredients and no refined grains or oils, they keep you fueled between meals or serve as satisfying breakfast bars. You can easily customize them to your taste and dietary preferences while keeping them balanced and delicious.
FAQs
Can I make these vegan?
Yes — use maple syrup or brown rice syrup plus a tablespoon of ground flax as a binder.
Can I use hemp seeds instead of flax?
Yes — hemp seeds work well and change the texture slightly.
Are these bars gluten-free?
Yes — they contain no gluten.
How do I get them crisp and not sticky?
Press firmly and bake until golden; cool completely before cutting.
Can I freeze them?
Yes — individually wrap and freeze for longer storage.
Can I add chocolate?
Yes — sprinkle chocolate chips on top before baking or drizzle melted chocolate over cooled bars.
