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Seed Butter Granola Bars - Simple, Chewy, and Satisfying

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 1/2 cup seed butter (sunflower seed butter or pumpkin seed butter)
  • 1/3 cup pure maple syrup
  • 3 tablespoons brown sugar (lightly packed)
  • 3 tablespoons coconut oil or unsalted butter
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon fine sea salt
  • 2 cups old-fashioned rolled oats
  • 1 cup crisped rice cereal
  • 1/2 cup roasted pumpkin seeds (pepitas), roughly chopped
  • 1/3 cup sunflower seeds
  • 1/4 cup chia seeds or flaxseed meal
  • 1/3 cup dried fruit (chopped apricots, cherries, or raisins)
  • Optional: 1/4 cup mini chocolate chips or cacao nibs

Method
 

  1. Prep the pan. Line an 8x8-inch baking pan with parchment, letting it overhang the sides for easy lifting. Lightly grease the parchment.
  2. Warm the wet ingredients. In a small saucepan over low heat, stir together seed butter, maple syrup, brown sugar, and coconut oil. Heat, stirring, until the mixture looks glossy and the sugar is mostly dissolved, about 2–3 minutes. Remove from heat and stir in vanilla and salt.
  3. Mix the dry base. In a large bowl, combine rolled oats, crisped rice cereal, pumpkin seeds, sunflower seeds, and chia seeds. If using chocolate chips, set them aside for now to prevent melting.
  4. Combine and coat. Pour the warm seed butter mixture over the dry ingredients. Stir until everything is evenly coated and no dry pockets remain.
  5. Fold in add-ins. Mix in the dried fruit. If using chocolate chips, let the mixture cool for 3–4 minutes, then fold them in so they don’t melt.
  6. Pack it in firmly. Transfer the mixture to the prepared pan. Press down very firmly with a spatula or the bottom of a measuring cup. Firm packing is key for bars that hold their shape.
  7. Bake. Bake at 325°F (165°C) for 15–18 minutes, until the edges are slightly golden. Don’t overbake; the bars will set as they cool.
  8. Cool completely. Let the pan cool on a rack for 1 hour. Then chill in the fridge for 20–30 minutes to make slicing easier.
  9. Slice. Lift the slab out using the parchment and cut into 10–12 bars with a sharp knife. For clean edges, wipe the knife between cuts.