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No-Bake Seed Bars

These no-bake seed bars are a simple, wholesome snack made by mixing raw seeds, oats, dried fruit, and a sticky sweetener, then pressing the mixture into a pan and chilling until firm. Their final texture is chewy and crunchy, with a rustic appearance and a satisfying bite from the toasted seeds and dried fruit. Perfect for busy mornings or quick energy boosts, they require no heat or baking, just a handful of ingredients and a little patience.
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Prep Time 10 minutes
Total Time 2 hours
Servings: 8
Course: Main Course
Cuisine: none
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup sunflower seeds lightly toasted for extra aroma
  • 1/2 cup chia seeds absorb moisture and add crunch
  • 1 1/2 cups rolled oats for hearty chew
  • 1/2 cup dried cranberries tangy and chewy
  • 1/4 cup shredded coconut optional, for added texture
  • 1/4 cup honey acts as the sticky binder
  • 2 tablespoons coconut oil for slight firmness and aroma
  • 1 teaspoon vanilla extract for warmth and depth

Equipment

  • Parchment paper
  • Mixing bowl
  • Small saucepan
  • Sharp Knife

Method
 

  1. Line a 20x20 cm (8x8 inch) baking dish with parchment paper, ensuring overhang for easy removal.
  2. In a small saucepan over low heat, gently warm honey and coconut oil until just melted and fragrant, about 30 seconds to 1 minute. Stir gently to combine.
  3. In a large mixing bowl, combine sunflower seeds, chia seeds, rolled oats, dried cranberries, and shredded coconut, mixing them well with a sturdy spoon.
  4. Pour the warm honey and coconut oil mixture over the dry ingredients, then add vanilla extract. Mix thoroughly until all ingredients are evenly coated and sticky, pressing gently to distribute evenly.
  5. Transfer the mixture into the prepared baking dish. Use the back of a spoon or a spatula to press down firmly and evenly, creating a compact layer.
  6. Place the dish in the fridge and chill for at least 2 hours until the mixture is firm and set.
  7. Once chilled, lift the mixture out of the pan using the parchment overhang. Place on a cutting board and cut into bars or squares with a sharp knife.
  8. Serve immediately or store in an airtight container at room temperature for up to 3 days, or refrigerated for up to a week. For longer storage, freeze the bars.

Notes

For extra flavor, toast sunflower seeds lightly before mixing. Feel free to customize with your favorite dried fruits or nuts for variation.