Healthy Homemade Coconut and Seed Bars made with nutritious ingredients make a delicious energizing snack or breakfast on the go.Jump to Recipe Print Recipe
These lightly sweetened Homemade Coconut and Seed Bars are a chewy, wholesome and filling snack. They're really great for an energy boost before a workout or for fueling you when you're on the go.
Not only are these seed bars delicious, but they make a perfect snack since they are made with ingredients loaded with nutrients that are good for you. They're really great to have on hand for those moments when you are in the mood for a sweet bite.
What I love about this seed bar recipe is that it is adaptable to suit your tastes or dietary restrictions. You can make these energy bars entirely nut-free if nut allergies are a concern in your home. Just be sure to add more seeds, dried coconut or dried fruit.
How to Make Seed Bars
Here's an overview of this easy recipe for homemade seed bars. This is a great recipe because you don't need a food processor or any special equipment to make it. Please see the recipe card at the bottom of the post for the full recipe.
These Coconut and Seed Bars don't require any baking, though I recommend toasting the seeds and coconut before combining the dry and wet ingredients together. This step enhances the flavor and texture of the seeds and coconut. But it is entirely optional and you can skip the toasting if you are in a hurry or if you prefer to use raw nuts and seeds.
- Unsweetened coconut flakes
- Popped quinoa
- Whole or roughly chopped unsalted almonds
- Unsalted sunflower seeds
- Unsalted pumpkin seeds
- Chia seeds
- Sesame seeds
- Dark or semi-sweet chocolate chips
- Sea salt
- Natural seed, tahini or nut butter of your choice - I used a mixed sunflower seed, sesame seed and flax seed butter to make these bars. But you can use any natural nut or seed butter that you like. Natural almond butter and peanut butter make excellent snack bars.
- Brown rice syrup
- Pure maple syrup
- Coconut oil
- Pure vanilla extract
- Almond extract
To sweeten and help bind the bars, I used a combination of brown rice syrup and maple syrup. Brown rice syrup is amazing for binding the ingredients together, no other sweetener I've tried binds ingredients as well. I also think it helps the bars stay tender and chewy.
You can read up on the benefits of using brown rice syrup in granola bars here. You could use brown rice syrup on its own to sweeten the bars, but I really like the taste of maple syrup, so I used a bit of both.
To make the bars, simply combine all the dry ingredients together in a large bowl. In a small saucepan, combine the rice and maple syrups with the coconut oil. Stir until the coconut oil has dissolved and remove from heat.
Add the extracts and then combine the wet and dry ingredients together. Mix well and then pour the mixture into a parchment-lined 9 by 9 baking pan. Press the mixture down so it's an even layer.
Refrigerate the pan for about an hour before cutting into bars and dividing into portions.
How to Store
To keep the nut and seed bars tender and fresh for longer, wrap each bar individually and store them in an airtight container.
They can also be frozen for longer storage, simply place wrapped bars in a freezer bag or container. Thaw bars and let them come to room temperature before serving.
More Snacks to Try
- Homemade Muesli
- Vanilla Almond Granola
- No-Bake Maple Espresso Bites
- 5 Ingredient Date Energy Balls
- No-Bake Brownie Energy Bites
Homemade Coconut and Seed Bars
- 2 cups unsweetened coconut flakes
- 1 cup popped quinoa
- ¾ cup whole or roughly chopped unsalted almonds
- ½ cup unsalted sunflower seeds
- ½ cup dark or semi-sweet chocolate chips reserve some of the chocolate chips to press on top of bars
- ¼ cup unsalted pumpkin seeds
- 2 tablespoons chia seeds
- 1 tablespoon sesame seeds
- ⅛ teaspoon sea salt
- ¼ cup natural seed, tahini or nut butter of your choice I used a mixed sunflower, sesame and flax seed butter)
- ¼ cup brown rice syrup
- 2 tablespoons pure maple syrup
- 2 teaspoons coconut oil
- ½ teaspoon pure vanilla extract
- ¼ teaspoon almond extract
- Preheat oven to 325F.
- Toast coconut, seeds and almonds for 10 minutes, stirring once halfway through. Remove from the oven and let cool.
- Line a 9-inch square baking pan with parchment paper, leaving an overhang so you can easily lift the bars out.
- In a medium sized bowl, combine all the dry ingredients. Mix well.
- In a small saucepan over low heat, combine the seed butter, coconut oil, brown rice and maple syrup. Stir until coconut oil has dissolved and mixture is syrupy.
- Add the vanilla and almond extract to the wet mixture and pour over the dry ingredients, combine ingredients really well and press mixture into the baking dish.
- Refrigerate for about an hour before cutting into bars. Wrap bars individually in plastic wrap and store in the refrigerator or freezer if you plan on storing them for longer.
- Toasting the coconut, almonds and seeds is optional, you could make this without toasting them.
- Using parchment paper to line the baking pan and leaving an overhang on opposite ends makes it easier to lift the bars out of the pan for cutting into even portions.