If you know me you’ll know I’m a professional snacker – you’ll never catch me without some sort of munchies in my handbag, whether its these No-Bake Granola Bars, Quinoa Almond Brittle or Macadamia Energy Balls!
Recently I’ve been making big batches of energy bars to get me through long days at the library as my exams approach, and what better way to fuel a study session than with a seriously nutritious on-the-go bar packed with 5 kinds of “super seeds” which are all nutritional powerhouses:
- Sunflower seeds – packed with magnesium, selenium and vitamin E
- Pumpkin seeds – rich in zinc (for immune support) and tryptophan (for restful sleep)
- Chia seeds – loaded with Omega-3 healthy fats
- Flax seeds – an amazing source of fibre
- Hemp seeds – a complete protein with all 19 essential amino acids
In addition to the countless health benefits brought by these super seeds, they all contribute to the addictively crunchy texture of these energy bars.
Don’t be fooled into grabbing the first nutty/seedy/granola bar you see in a supermarket, as most store-bought bars are loaded with refined sugar and artificial sweeteners. Instead, I’ve used dates and maple syrup to provide natural sweetness while also helping to bind the mixture along with creamy peanut butter.
Tip: These freeze really well. In fact, I actually prefer the crunch they have once they’ve been in the freezer for a few hours.
Super-Seed Energy Bars
This recipe was developed in collaboration with Indigo Herbs using their ingredients.
Makes 8 bars
- 1 cup (175g) dates, pitted (soaked in hot water for 20 minutes)
- 1 cup (90g) oats
- 1/3 cup (85g) smooth peanut butter
- 1/4 cup (80g) maple syrup
- 1/4 cup (30g) walnuts, roughly chopped (or replace with your favourite nut)
- 2 tbsp pumpkin seeds (plus a few extra for sprinkling)
- 2 tbsp sunflower seeds
- 2 tbsp chia seeds
- 2 tbsp flax seeds
- 2 tbsp hemp seeds
- 2 tbsp coconut oil, melted
- 1 tsp vanilla extract
- Pinch of salt
- Optional: 1/4 cup raisins
- Pre-heat the oven to 200C and line a baking tray with greaseproof paper.
- Place dates, coconut oil and maple syrup in the food processor and pulse for about 30 seconds, so small lumps remain.
- Add all remaining ingredients, except raisins, to a food processor and pulse until the mixture is sticky, but not completely smooth. Then stir in the raisins by hand.
- Transfer to the lined baking tray and press the mixture together tightly to help it stick. Sprinkle a few pumpkin seeds on top.
- Bake in the oven for 25 minutes. Allow to cool fully, then slice into 8 bars.
- Store bars in the freezer where they will keep for three months, or in the fridge where they will keep for three weeks.
If you make this recipe, don’t forget to tag me on Instagram @elibrechernutrition – I LOVE seeing all your creations!
Check out my other seedy recipes here:
- Quinoa, Almond & Pumpkin Seed Brittle
- Cinnamon Chia Seed Oatmeal
- Za’atar – Middle Eastern Herb Mix with Sesame Seeds
- Raspberry Chia Seed Jam
- Chocolate Chia Seed Porridge