If I say the words chia seeds, sunflower seeds, walnuts, coconut oil, honey, flax…my children won’t roll their eyes. They’ll just wonder what I’m making. Alone, my children aren’t wild about any of those ingredients except for the honey and sunflower seeds. But if you throw a few of those in a bowl, stir real good, press down and bake, then I’m betting you’re going to start seeing smiles on the faces of your children when you start calling out an interesting ingredient list.
Plus, licking the spatula, after the mixture is in the oven, is a win-win.
I do hope that you try these. They are such a crowd pleaser in my home. Being incredibly easy to make, and generally having all of the ingredients on hand, they’re an easy snack to keep around and make more of. Some of the add-ins are easy to swap out for whatever you have on hand or happen to prefer.
Keep these refrigerated – the emulsifier is coconut oil. So if it gets above 70ish degrees, the bars get soft. They keep well in a refrigerated cooler. But mostly, for us, these are an at-home snack. I’m ok with that. Granola bars (store bought or homemade) make a mess on the go.
Pair these with some fresh fruit, for breakfast, and be on your way. Or, sip your coffee and enjoy watching the peace of a pre-made nutritious breakfast for your sleepy-headed school morning kiddos.
I happen to have little hands that live under my roof. And they’re always hungry. Really, always. And they always smile when eating these. Sometimes even with a chia seed stuck in their grin.
Let your little ones help decide on your ingredients. Or if you have older ones, give them this recipe and let them make it. It’s an easy recipe for a beginner chef or baker.
[if you like it, don’t forget to pin it or print it.]
- 3 cups gluten free rolled oats
- 1 cup chopped nuts
- ½ cup unsweetened shredded coconut
- ½ dried fruit
- ½ cup dark chocolate chips (Enjoy Life if avoiding dairy)
- ⅓ cup flax meal
- ¼ cup raw sunflower (or pumpkin seeds)
- 2 Tbs chia seeds
- 2 tsp cinnamon
- ¼ tsp sea salt
- ½ cup coconut oil (melted)
- ½ cup honey
- Preheat oven to 325 degrees F
- Line a 9x13 metal pan with parchment paper (or, line any jelly roll pan you have with parchment paper - though, your mixture may not take up the entire pan. so you will press it to just one side)
- In a large mixing bowl, combine all dry ingredients and mix well
- In a bowl, melt coconut oil
- Add coconut oil and honey to dry ingredients and mix well until all ingredients are coated
- Use a baking spatula to press mixture into pan (or lightly grease your hands and press mixture flat and tight into pan)
- To avoid bars breaking and crumbling, let them fully cool before removing and cutting
- Store in airtight container in refrigerator once cooled