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No Bake Seed Bars

These no bake seed bars come together with a handful of seeds, oats, honey, and coconut oil, pressed into a pan and chilled until firm. The final texture is chewy and crunchy, with a nutty flavor and natural sweetness, perfect for a quick, wholesome snack. Their rustic appearance and spontaneous assembly make them both approachable and satisfying to make.
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Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings: 10
Course: Main Course
Cuisine: American
Calories: 150
Ingredients Equipment Method

Ingredients
  

  • 1 cup Sunflower seeds lightly toasted for extra flavor
  • 1/2 cup Chia seeds helps bind the mixture
  • 1/2 cup Rolled oats gluten-free if needed
  • 1/4 cup Sesame seeds lightly toasted for aroma
  • 1/4 cup Coconut flakes lightly toasted for depth
  • 1/4 cup Honey acts as the glue
  • 2 tbsp Coconut oil melted to help mixture bind

Equipment

  • 20cm (8-inch) square pan
  • Parchment paper
  • Small saucepan
  • Spatula
  • Sharp knife
  • Measuring cups and spoons

Method
 

  1. Line your square pan with parchment paper, making sure the edges hang over for easy removal.
  2. In a large bowl, combine the sunflower seeds, chia seeds, rolled oats, sesame seeds, and coconut flakes. Toss everything together until evenly mixed.
  3. Warm the honey and melted coconut oil in a small saucepan over low heat, just until combined and slightly bubbling, about 2 minutes. The aroma should be sweet and nutty.
  4. Pour the warm honey mixture over the seed and oat mixture. Use a spatula to gently fold everything together, coating all the ingredients evenly with the sticky mixture. It will become thick and slightly glossy.
  5. Transfer the mixture into your prepared pan. Press it down firmly with the back of a spatula or your damp hands, ensuring the mixture is compacted into an even layer. This helps create clean bars later.
  6. Place the pan in the fridge and chill for at least 2 hours, or until the mixture is fully firm and set. You'll hear a satisfying crunch as the mixture solidifies.
  7. Once set, lift the entire block out of the pan using the parchment edges, and transfer it to a cutting board.
  8. Using a sharp knife, cut the mixture into squares or rectangles. Wipe the blade clean between cuts to keep the edges neat.
  9. Arrange the bars on a plate or store in an airtight container in the fridge. They will keep fresh for about a week, and the natural flavors will deepen over time.
  10. Enjoy your homemade no bake seed bars as a wholesome snack or quick breakfast on busy mornings.