Super Seedy Granola Bars

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Have you ever had a granola bar that was so delicious you couldn’t put it down? These are the granola bars you’re talking about. I’ve been making different variations of our 5-ingredient Healthy Granola Bars. These bars are so easy, fast, and delicious that I’m always thinking of new flavors. Chocolate Chip Almond butter? Yep. Healthy Brownie? Uh-huh. Super Mega Seedy? This is happening. It all starts with lots of seeds! The seeds are a vital part of any diet. These little seeds are like nutritional powerhouses.

  • Flax and Chia Seeds are high in healthy fats and fiber, such as Omega 3.
  • Sunflower seeds contain vitamin E, selenium, and magnesium – nutrients that protect every inch of our body.
  • Hemp seeds are the healthiest, as they are the most complete source of protein. They are also rich in Omega 3 and Omega 6 fatty acids and all 19 amino acids that are necessary for optimal health.

What’s not love about these bars? And I haven’t even mentioned the oats or nuts! There are so many nutrients. Dates and agave are two natural sweeteners that I use to replace processed sugar. This combination not only creates an irresistibly delicious bite, but it also acts as a glue to hold everything together. What’s my favorite part of making these? It’s fun to play with your hands again and have a childlike experience. I like to use my hands to combine the dry and wet ingredients. It’s worth the sticky mess my hands make afterward. These beauties are amazing! These bars are going to be your favorites. They’re:

You can make these bars ahead of time and snack on them when you are short on time. I keep a few bars in the freezer for when I need to rush out of the house, and I know I will be hungry later. Please tell me that I am not the only person without children who brings snacks on outings. Please?


  • Roll oats, 1 1/2 cups (gluten-free for GF eaters).
  • Half a cup of raw almonds or walnuts (roughly chopped).
  • Cup dates packed in a heap (pitted or medjool).
  • 2 Tbsp Chia seeds*
  • Sunflower seeds, roasted or raw: 2 Tbsp.
  • Flax seeds, ground or whole: 2 tbsp.
  • 2 Tbsp hemp seeds
  • 1/4 cup maple syrup or agave nectar (or honey, if you’re not vegan).
  • 14 cups natural salted peanut or almond butter

Optional additions:

  • Banana chips, chocolate chips, dried fruits, other nuts


  • Toast the oats, almonds, and pistachios at 350 degrees F (176 Celsius) for 13-15 mins or until they are golden brown.
  • In a processor, process dates until only small pieces remain (about one minute). It should have a dough-like consistency (mine was rolled into a small ball).
  • Mix oats with almonds and dates. Add seeds, and set aside.
  • In a small pan, warm agave with peanut or almond butter over low heat. Pour over the oats and mix. Break updates and distribute them evenly. Mix thoroughly with a spoon or by hand.
  • Transfer the pies to an 8×8 pan or another small dish lined with plastic wrap, parchment paper, or waxed paper. This will make it easier for you to remove them. Use 2/3 of the 9×13 as written in the original recipe // or adjust batch size if you are changing it.
  • To pack them tightly, cover them with plastic or parchment and press them with something flat like a book. It will prevent them from crumbling. To harden, chill in the refrigerator or freezer for 15 minutes.
  • Remove bars from the dish and chop them into ten equal bars (as per the original recipe // adjust the batch size if you change it). Keep in an airtight jar for up to several days. They were kept in the fridge, but that is not necessary.

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