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Image by Łukasz Rawa

Homemade Oat, Seed, and Nut Bars

Store-bought breakfast and snack bars are delicious but can contain unhealthy ingredients and preservatives. Ditch the bar from the grocery store and make your own homemade oat, seed, and nut bars with this recipe. They’re great on-the-go or as a quick bite in the morning. This recipe makes 16 bars—they keep for 5 days at room temperature and up to 1 month in the freezer.

Cookware and Equipment 
  • Baking pan

  • Parchment paper

  • Small saucepan

  • Immersion blender

  • Large bowl

  • Conventional or Electric Oven

  • Electric or Gas Stovetop

  • 6 large Medjool dates, pitted, chopped

  • 1 cup water

  • 2 cups old-fashioned oats

  • ½ cup roasted, unsalted walnuts, chopped

  • ¾ cup shelled pumpkin seeds (pepitas)

  • ¾ cup shelled sunflower seeds

  • 2 Tablespoons sesame seeds

  • 2 Egg replacement (2 tablespoon flax seeds, ground, and 6 tablespoons water)

  • 1/2 cup tahini

How to Make Homemade Oat, Seed, and Nut Bars
  1. Preheat the oven to 350°. Line a rimmed 9 ¾ x 14 ¾ inch baking pan with parchment paper, make sure paper covers all sides.

  2. Bring dates and water to a boil in a small saucepan, reduce heat to a simmer, and boil, until dates are very soft and the mixture is slightly reduced, 8–10 minutes. Remove date mixture from heat and add egg replacement, tahini, stirring to mix. Next, using an immersion blender, puree ingredients to form a thick sauce.

  3. Toss oats, nuts, pumpkin seeds, sunflower seeds, and sesame seeds in a large bowl. Mix in date mixture until evenly coated. With a rubber spatula transfer the oat mixture into the prepared baking pan. Using an offset spatula press very firmly and evenly. Make sure to push ingredients together toward the sides of the pan, leaving no spaces or gaps.

  4. Bake until lightly browned and firm around the edges, approximately 25 - 30 minutes. Transfer the pan to a wire rack and let it cool before cutting. When cool, cut into 16 rectangular bars using a serrated knife.

  5. Bars can be stored for 5 days. Keep tightly wrapped at room temperature or freeze well wrapped for up to 1 month.

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