Chunky bars with honey, oats, seeds and fruit—nut-free, chewy, and perfect for snacking anywhere, anytime.
# What You'll Need:
→ Dry Ingredients
01 - 2 1/2 cups old-fashioned rolled oats
02 - 1/2 cup unsweetened shredded coconut
03 - 1/2 cup pumpkin seeds (pepitas)
04 - 1/2 cup sunflower seeds
05 - 1/2 cup dried cranberries or raisins, roughly chopped
06 - 1/4 cup mini chocolate chips (optional)
07 - 1/4 teaspoon fine sea salt
08 - 1/2 teaspoon ground cinnamon
→ Wet Ingredients
09 - 1/2 cup honey
10 - 1/4 cup sunflower seed butter or tahini
11 - 1/4 cup coconut oil, melted
12 - 1 teaspoon pure vanilla extract
# How-To:
01 - Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper, ensuring overhang for convenient removal.
02 - In a large mixing bowl, mix oats, shredded coconut, pumpkin seeds, sunflower seeds, chopped dried cranberries or raisins, chocolate chips (if using), sea salt, and cinnamon until uniformly incorporated.
03 - In a small saucepan over low heat, stir together honey, sunflower seed butter or tahini, melted coconut oil, and vanilla extract until the mixture is smooth and gently warmed.
04 - Pour the heated wet mixture over the combined dry ingredients and mix thoroughly using a spatula to coat all elements evenly.
05 - Transfer mixture into the prepared pan. Press firmly and evenly using the back of a large spoon or the bottom of a measuring cup to ensure compactness.
06 - Bake for 20 to 25 minutes until edges turn golden brown. Remove from oven and let cool completely in the pan atop a wire rack.
07 - Lift the cooled slab out by the parchment paper. Once fully cooled, cut into 12 uniform bars.
08 - Place bars in an airtight container. Store at room temperature up to 1 week, or refrigerate for extended preservation.
