3 Ratings
  • 4 star values: 2
  • 3 star values: 1

Whole grain, seeds, nuts, and dry fruit...does it get better? Yes! They've got nut butter! This recipe is flexible. You can sub sweeteners (except don't use fake sweeteners); you can use whatever type of nuts or seeds you like. You can add candied ginger in place of dried fruit. Use raisins, currants, or dried chopped cherries - your choice. Makes 16 breakfast bars or 32 snack bars.



Original recipe yields 16 servings
The ingredient list now reflects the servings specified


  • Preheat oven to 350 degrees F (175 degrees C).

  • Grease a 9x13-inch baking dish with coconut oil.

  • Stir rolled oats, almonds, walnuts, sunflower seeds, and coconut together onto a large baking sheet; spread the oat mixture out on a baking sheet.

  • Toast in the preheated oven until golden brown, 8 to 10 minutes, stirring after 5 minutes.

  • Pour the oat mixture into a large bowl and mix in cinnamon.

  • Stir raisins, turbinado sugar, agave nectar, coconut butter, peanut butter, and sea salt together in a saucepan. Place saucepan over medium-low heat, bring the mixture to a boil, and boil for 1 minute. Remove the mixture from the heat and stir in vanilla extract.

  • Pour the hot mixture over the oat mixture and stir until the dry ingredients are moistened.

  • Press the mixture into the prepared baking dish until even and densely packed. Refrigerate for 1 hour to set up.

  • Turn the mixture out of the pan, cut into 16 bars, and wrap bars in waxed paper. If desired, cut bars in half to make 32 snack-size bars.

Nutrition Facts

205 calories; 9.4 g total fat; 0 mg cholesterol; 79 mg sodium. 27.6 g carbohydrates; 4.8 g protein; Full Nutrition

Reviews (3)

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3 Ratings
  • 4 star values: 2
  • 3 star values: 1