Every once in a while, a family member or friend will call and say: “can you make this”? This time it was my brother. He was looking for a healthy replacement for some of the snack bars he loves, and the truth is, I’ve been meaning to come up with a healthier snack bar for myself – one where I know exactly what is going into the mix. My nut and seed bars are that healthier snack.
I used a wide selection of seeds and almonds in this one, plus some coconut and vanilla to get a little flavor going. (I did have unsweetened coconut in the house but this would be fine with regular shredded sweetened coconut if you didn’t have the unsweetened version.) The freshly grated nutmeg really is the secret ingredient here. While nutmeg out of the can works fine, just grating my own adds quite a fresh taste and isn’t anything like what you get in the can or jar on the supermarket shelf.
While it could be argued that there is sugar in this (honey) and we shouldn’t be adding sugars, the amount is small and you really do need it to keep the bar together. I tried maple syrup and that worked really well too. You decide.
Store in an airtight container (if they last that long). I put a sheet of parchment in between each layer to keep them from sticking. Keep in a cool spot. Do not put in the refrigerator. (They’ll get sticky)
Whether you have this as a snack, meal replacement or desert, this is pretty darn good.
To get started, preheat the oven to 325 degrees F. Line an 8 x 8 baking dish with parchment paper and lightly spray it with cooking spray. Put to the side while you mix the ingredients.
In a bowl, mix the nuts and seeds along with the coconut, salt, cinnamon and nutmeg. Add the vanilla extract, honey and the coconut oil. Stir until everything is combined.
Spoon the mixture into the prepared pan and press down so it is all in one level layer. Pop in the oven and bake for 40-45 minutes until fragrant and the mixture is set. Remove from the oven, press down on the mixture with a large metal spoon to make sure everything is compact and sticking together. Let it cool completely.
Using the parchment paper ends, lift the firm square of seeds and nuts and place on a cutting board. Using a large chef’s knife, cut it down the middle and then cut each half into four even bars.
Place on a platter and enjoy. You can also wrap each one in parchment paper and keep in a cool place until you want a treat. Do not store in the refrigerator. The bars will get sticky.
If you like these, be sure to try some of my other favorite healthy treats.
Nut and Seed Snack Bars
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 Cup Toasted unsalted almonds
- ½ Cup Pumpkin seeds
- ½ Cup Sunflower seeds
- 1 Tbsp. Chia Seeds
- 1 Tbsp. Brown Flax Seeds
- ¼ Cup Unsweetened coconut flakes
- 1 Tsp. Salt
- 1 Tsp. Cinnamon
- ½ Tsp. Feshly grated nutmeg
- 1 Tsp. Pure vanilla extract
- 3 Tbsp. Honey
- 1 Tbsp. Melted coconut oil
- Cooking Spray
Instructions
- Preheat the oven to 325 degrees F.
- Line an 8×8 inch baking dish with parchment paper and lightly spray with cooking spray.
- Chop ½ cup almonds. (Leave the other ½ cup whole)
- In a medium-size bowl combine the nuts and seeds along with the coconut, salt, cinnamon and nutmeg.
- Add the vanilla extract (I use Tahitian Vanilla), honey and the coconut oil and stir until well combined.
- Pour mixture into the lined baking dish and press it down firmly with a metal spoon until everything is compressed together and you have an even layer.
- Bake for about 40 – 45 minutes until fragrant and the mixture is set.
- Remove from the oven and place on a cooling rack. Press the metal spoon on the mixture again and allow it to cool completely.
- Using the parchment paper ends, lift the firm square from the pan and transfer to a cutting board. Using a large knife cut in half down the middle then cut each half into 4 even bars.
