Super Seedy Granola Bars

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Stack of our naturally-sweetened super seedy vegan granola bars
Super Seedy Granola Bars resting on a parchment-topped cutting board
Bowls of sunflower, hemp, flax, and chia seeds for making homemade vegan granola bars

Have you ever made granola bars that were so good you couldn’t stop eating them? Yeah, these are those granola bars. I have been loving making variations of our Healthy 5-ingredient Granola Bars. They’re so simple, quick and satisfying, I can’t help but dream up new flavors. Chocolate Chip Almond Butter? Yep. Healthy Brownie? Uh huh. Super Mega Seedy? Yeah, this is happening. It starts with seeds, and lots of them! Seeds are an essential part of a plant-based diet. They’re like little nutritional powerhouses.

  • For instance, flax and chia seed are incredibly high in fiber and healthy fats, including Omega 3s.
  • Sunflower seeds are rich in vitamin E, magnesium and selenium – nutrients that protect virtually every square inch of our bodies.
  • And hemp seeds – the healthiest of the bunch – are a complete protein, loaded with Omega 3 and 6 fatty acids, and contain all 19 essential amino acids, which are essential for optimum health.
Oats and almonds on a baking sheet for making easy Super Seedy Granola Bars
Bowl of dates for making date-sweetened granola bars
Mixing together agave and almond butter for gluten-free vegan granola bars
Using a wooden spoon to mix together ingredients for Super Seedy Granola Bars
Baking pan filled with a batch of our homemade vegan granola bars recipe
Freshly baked and sliced homemade vegan granola bars on a cutting board

What’s not to love about these bars? Oh, and I didn’t even talk about the oats and nuts! So many nutrients. These bars get their sweetness from two sources: dates and agave nectar – two sweeteners found in nature that I love using in place of processed sugar whenever possible. The combination of the two not only provides an irresistibly sweet bite, but also acts as the glue that holds it all together. My favorite part about making these? You get to use your hands and feel like a kid again. I love using my hands to mix the wet with the dry ingredients. Even though my hands are a sticky mess afterwards, it’s so worth it. Look at these beauties! You’re going to love these bars. They’re:

Oaty
Nutty
Hearty
Crunchy in all the right places
Perfectly salty-sweet
Loaded with good-for-you ingredients
MEGA seedy
Satisfying
& Ridiculously delicious

Batch of our homemade vegan granola bars recipe resting on a cutting board

These bars are perfect to make ahead of time for snacking when you’re short on time. I like to keep a batch in my freezer in case I have to run out the door and know I’ll be hungry later. Please tell me I’m not the only childless person who packs snacks for outings? Please?

Close up shot of stacked vegan gluten-free Super Seedy Granola Bars
Vegan gluten-free granola bar resting on parchment paper on a white background

If you make this recipe, be sure to let me know in the comments! Or, take a picture and tag it #minimalistbaker on Instagram. I want to know if it’s love at first bite (which, I suspect it will be). Cheers!

Super Seedy Granola Bars

9-ingredient vegan and gluten-free granola bars loaded with 4 kinds of seeds: hemp, sunflower, flax, and chia! So healthy, naturally sweetened, and perfect as an on-the-go snack.
Author Minimalist Baker
Print
Tall stack of Super Seedy Granola Bars separated by pieces of parchment paper
4.83 from 134 votes
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 10 (bars)
Course Breakfast, Snack
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 3-4 Days

Ingredients

  • 1 1/2 cups rolled oats (gluten-free for GF eaters)
  • 1/2 cup raw almonds, walnuts, or pecans (roughly chopped)
  • 1 heaping (seriously) packed cup dates (pitted // deglet noor or medjool)*
  • 2 Tbsp chia seeds* (see note)
  • 2 Tbsp sunflower seeds (roasted or raw)
  • 2 Tbsp flax seeds (ground or whole)
  • 2 Tbsp hemp seeds
  • 1/4 cup agave nectar or maple syrup (or honey if not vegan)
  • 1/4 cup creamy salted natural peanut butter or almond butter

Optional Additions:

  • Chocolate chips, dried fruit, other nuts, banana chips, etc.

Instructions

  • Toast your oats and almonds in a 350-degree F (176 C) oven for 13-15 minutes or until slightly golden brown.
  • Process dates in a food processor until small bits remain (about 1 minute). It should form a “dough” like consistency (mine rolled into a ball).
  • Place oats, almonds and dates in a large mixing bowl. Add seeds and set aside.
  • Warm agave and peanut or almond butter in a small saucepan over low heat. Stir and pour over oat mixture and then mix, breaking up the dates to disperse throughout. Use a spoon or your hands to thoroughly mix.
  • Transfer to an 8×8 dish or other small pan lined with plastic wrap or parchment paper so they lift out easily. (Or use 2/3 of a 9×13 // as original recipe is written // adjust if altering batch size)
  • Cover with parchment or plastic wrap and press down with something flat, such as a book, to get them really packed tight. This will help them from being crumbly. Chill in the fridge or freezer for 15-20 minutes to harden.
  • Remove bars from dish and chop into 10 even bars (as original recipe is written // adjust if altering batch size). Store in an airtight container for up to a few days. I kept mine in the freezer to keep them extra fresh, but it isn’t necessary.

Notes

*If your dates don’t feel sticky and moist, soak them in hot water for 10 minutes then drain before processing. This will help hold the bars together better.
*Adapted from my 5 ingredient granola bars
*Nutrition information is a rough estimate.
*Chia Seeds – If you have a history of swallowing issues, use caution and talk with your doctor before consuming raw chia seeds. If avoiding, sub with another seed of choice.

Nutrition (1 of 10 servings)

Serving: 1 bars Calories: 238 Carbohydrates: 33.8 g Protein: 6.8 g Fat: 9 g Saturated Fat: 1.2 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 18 mg Fiber: 6.2 g Sugar: 19 g

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  1. Felmy says

    The only downside of these bars is the chiaseeds getting stuck between my teeth XD.
    But way more yummy granola bars then storebought ones. Easy to make and cheaper in comparison.
    will make every week!

  2. Irene says

    I made these multiple times, slightly modified the recipe. Instead of using agave nectar I added a couple more dates and a splash of hot water made it into a paste using my food processor. I also processed the oats and nuts seperately to chop them up a little. Put the rest of the ingredients in a bowl and mixed it thoroughly. I used a 30cm long cake tin to press the mixture into. Put in the fridge to set so they’re easier to chop into bars. I also used different measurements of seeds, but as long as the total amount is correct they’ll come out perfectly!

  3. Renee says

    Made it exactly to the recipe and it fell apart. Made it again with coconut oil and it was a bit better. Tastes great though, will use as granola instead.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Sorry this recipe gave you some trouble, Renee. Thanks for the review and for sharing your experience!

  4. TM says

    Followed this recipe closely, only altering a few things. I used oats, peanuts, sunflower seeds, chia seeds, flax seeds, and raisins. Used peanut butter and honey as the “binding agent,” and I think I doubled the amount of peanut butter and honey. Not sure as I didn’t measure.

    Anyway, this recipe turned out great! It was quick, simple, and low mess (one bowl, one spoon, and one pot for me; oh, and a knife to scrape out peanut butter from the jar). We haven’t taste tested, yet, but not sure where you could go wrong with fresh, healthy, sweet & salty ingredients like are in this recipe. AND, it’s very easy to swap out ingredients.

    I will definitely use this recipe again. 👍🏻

  5. Donna says

    I made this, I followed the recipe almost exactly, I did not have hemp seeds and I did not add the chia seeds, I did however add raisins and dried cranberries and toasted coconut. The bars kind of fell apart for me, I wound up breaking off pieces to freeze individually as snacks or add to cereal. Also, I thought this was very messy to make, it’s sticky, even after refrigeration, whenever I had to use my hands to handle the mixture everything stuck all over my hands. For all the work, the final product is just ok, I would not make this again.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Donna, sorry to hear they didn’t turn out as you were hoping. We think the coconut could have contributed to them being more crumbly. They will be sticky from the dates. One idea would be try putting avocado or olive oil on your hands to reduce sticking.

  6. Shathiso says

    Absolutely loved this recipe! So easy to make and incredibly tasty. Even my very picky 7 year old son enjoyed it! Blogged about it here (The Gaborone Runner)! Thank you!

  7. Ellen says

    This was the best recipe for nutrition bars. Each ingredient can be appreciated and they don’t overly compete with each other. I love the roasted flavor and crunch. I won’t eat KETO oatmeal unless I add it into this recipe. I prefer storing these in the freezer so that they’re especially chewy. A no brainer and worth sharing.

  8. Ashley says

    These are super good! I didn’t use hemp or flax seeds and I used almonds with almond butter. Soo good! Will make some peanut ones for hubby.

  9. Kate W says

    Wonderful! I had been looking for a seed bar that is firm, a little crunchy, healthy, tasty and easy to make. A tall order but this fits the bill! Thank you much!

  10. Kati says

    Hello! Instead of dates, would a mix of goji berries and cranberries work or would the binding not be strong enough? Assuming will still add 1/4 c. PB and increase the agave syrup to 1/3 c. Thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hmm, we’re not sure! We haven’t tried this recipe using those berries, if anything you may need to increase the peanut butter slightly to get everything to come together, but it could work. Let us know how it goes if you give it a try!

  11. Hot chocolatey milk says

    Absolutely hecking delicious and so quick and easy to make. I didn’t warm the maple syrup and used PB2 because I had it on hand. I also added coconut shreds and drizzled the top with melted dark chocolate. 😍 I’m obsessed and will probably make these too often.

    • Lou says

      The best.. I ate one (or two) a day while pregnant for a sweet treat out of the freezer and love to have them on hand for easy post partum fuel. I add a splash of vanilla and sea salt on top. THE BEST!

  12. MicBou says

    Dense and delicious nut bars. After cutting them into 10 bars, I continued cutting into 20 bars as they are so heavily packed with goodness. I wrapped them individually for an easy snack out of the freezer. This recipe is a keeper for me, thank you!

      • Jo says

        I made these today and put in freezer as suggested. Unfortunately mine although very delicious are crumbling. I’m thinking of adding coconut oil and remixing them.

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Sorry to hear they aren’t holding together, Jo! More coconut oil and/or nut butter should help. For next time, we’d say also make sure the dates are fresh and sticky to help with binding. Hope that helps!

  13. Ginette Saucier says

    Hello ! Would these or any other granola bar recipes here work with buckwheat flakes, or quinoa flakes?

  14. Becky says

    These are so good! I cut back on the agave syrup cuz I thought the dates would be enough sweetness and toasted the pecans and oats at 200F so I wouldn’t accidentally burn them. Also added pumpkin seeds in addition to the sunflower, hemp , chia, flax seed combo. I’ve already made it twice in the past 2 weeks. Perfect bar for when you’re rushing out the door in the morning or craving something sweet after dinner. Thanks so much for the recipe!

  15. VICKY says

    These are really good and so healthy! I had all the ingredients and also I added pumpkin seeds. Delicious! Cant wait to try the other recipes you have for bars like this!

  16. Sharon says

    I made the recipe as stated, using almond butter and honey and all the rest of it. This recipe is awesome!! Since many have said the hardest part is making them stick together and not crumble, I decided instead of making a panful and cutting them, I put spoonfuls into mini muffin tins lined with appropriate sized mini liners. Came out great!

  17. Angela says

    These are so delicious and perfect, especially when stored in the freezer. A coffee shop I frequent has a vegan trail mix seed bar that I love but it’s $5 each so i was stoked on finding a recipe identical to it with no bake required.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Angela. We are so glad you enjoyed this recipe! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

    • Jen says

      Wowza, are these bars great!! Made them today for my teenage daughter who loves to run. She gave them a HUGE thumbs up as a post-workout snack 👍
      I used honey as the sweetener instead of agave or maple syrup because I have it. Also, I used my own homemade almond butter. This is a terrific recipe.

  18. Linda says

    I just made these using almond butter and chopped almonds, plus sesame, flax & sunflower seeds. I wanted to bake them so I added 2 lightly beaten eggs & about a cup of oat flour. Baked about 13 minutes at 350.
    They turned out so nutty, moist and delicious. Thank you for sharing your recipe.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Rebecca. We are so glad you enjoy this recipe! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  19. Lindsay Ripplinger says

    This was so yummy! Thanks so much. Super easy! I was missing some of the ingredients so I subbed sesame seeds for the sunflower seeds and used a combo of honey and maple. I added in about 1/3 cup cocoa nibs. Delicious and chewy with little crispy seeds. Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad they turned out well! Love the cacao nibs sub too. Thanks for sharing, Lindsay! xo

  20. Da says

    This makes fantastic protein bars – perfect for post-workouts!

    I added 2 Tbs. of a millet, buckwheat and quinoa blend, a handful of pecans and dried (soaked) apricots, and omitted the maple syrup so all the sugar came from the fruit, and it held together beautifully. Next time, I’ll throw in some blueberry raisins, too.

    Terrific stuff and nicely adaptable. Thank you!

  21. Kirsten says

    Whether it be homemade or store-bought, these are hands down the best granola bars I have ever had! To cut down on my sugar intake I used Lakanto Monkfruit-sweetened Maple Syrup, and was so happy that everything still held together perfectly. Thank you for the great recipe!

  22. Sara Glass says

    These look and taste like Kind bars, but way better! Mine turned out perfectly and I followed your recipe exactly, just adding some dried organic cranberries. Next time will try pumpkin seeds and fall spices. I am storing them in the freezer and they stay soft enough to not need defrosting. A perfect snack for pre or post workout, thank you, Dana!

  23. Lena says

    Thank you so much. It took me such a long time to find the perfect recipe for granola bars. I just used apple syrup instead of agave nectar and I added some pumpkin seeds and sultanas.
    They are absolutely delicious!

  24. Terri says

    Can you please tell me what I can use instead of oats? Would quinoa flakes work?
    Can’t wait to try but want completely gluten free 🙂

  25. Bianca Borg says

    Made these today and can’t believe how tasty they are, just wow! Will take them to work to have as breakfast each morning with my coffee.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Bianca. We are so glad you enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  26. Genevieve says

    Made 3 batches, all had chia and flax seeds, but alternated the sunflower seeds with pumpkin seeds and added combo’s of cranberries, coconut flakes and dried mango pieces. Superb! Thanks for a great recipe!

  27. Lynda says

    I made these and added 1/2 cup dried cranberries. Delicious! Thinking I might add cinnamon next time…

  28. Anu says

    terrific recipe! I made some replacements – mainly the sweetener. used jaggery, coz i didnt have agave or maple syrup. so made a syrup from jaggery i had on hand, then added almond butter (instead of other way around, per your recipe – bec i didnt it in sweet syrup form).

    then i baked the washed dates to remove excess moisture… forgot it for longer than i shd have. it hardened up a wee bit. blitzed it into bits, and used that… so while it didnt add the binding base, it made my granola chewey, which i LOVED!

  29. Tina N Nguyen says

    Made these with walnuts as the primary nut, microwaved the peanut butter and agave which seemed to work pretty well. I added sesame seeds and coconut flakes to mine as well. Excited to try different variations of this! Including mixing in the no bake vegan brownie recipe of yours too!

  30. Ella says

    Hi! I was wondering, is it okay to use chia seeds raw? I used them raw, then saw a comment stating that they shouldn’t be used raw. Should I toss this batch? Thanks! :)
    -Ella

    p.s. they “batter” tasted great!

  31. B says

    SO GREAT! I made these for my son who’s visiting and grew up on all your recipes! I added a little vanilla as not all my dates were universally moist. The toasted oats/nuts (pecans and almonds) along with the seeds made for such a wonderful flavor!!! Once again..a real keeper! Thank you! Thank you! Thank you! Five Stars!!!

  32. B says

    SO GREAT! I made these for my son who’s visiting and grew up on all your recipes! I added a little vanilla as not all my dates were universally moist. The toasted oats/nuts (pecans and almonds) along with the seeds made for such a wonderful flavor!!! Once again..a real keeper! Thank you! Thank you! Thank you!

  33. Hayley Harvey-Sharp says

    Please state that the Chia seeds need to be soaked and not raw. I had a reaction yesterday (see ok Instagram hayleyreflux2019 – not good as I used them raw and they made my oesophagus swell! I didn’t know you couldn’t use raw Chia seeds. Needs to state this

    Hayley

  34. Phil says

    I did this, yet was dry and crumbly. Am I missing something ?
    I also used corm syrup glucose.
    Any tips for a stay together chewy result ?

  35. Monica may says

    MY GO TO. I make these all the time for hikes, camping, work. I work offshore on a ship and love packing these. I add everything to these. Maca, bee pollen, toasted coconut, cacao nibs, etc THANK YOU❤️

  36. Mark says

    I recently started a low fat, plant only diet (for heart health reasons). I happened upon this recipe and it is is fantastic! This has become my go-to snack when I need a little something. I need to minimize the amount of nuts so left them out, although I have made it with some walnut pieces toasted along with the oats and it gave it a very nice smokey flavor. I use maple syrup or honey, and a little less than called out in the recipe. I add extra seeds, including pumpkin, and use ground flax seeds to make them more digestible. So basically I make it more seedy. Raisins are also a great addition. Thanks!

  37. Sara says

    I’m in the middle of self isolation and didn’t have any dates, but I did have two date based snack bars hiding in my cabinet, it actually worked lol! Turned 2 forgotten bars into 10 amazing granola bars! Thanks for the recipe!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Great idea, Sara! Thanks for sharing! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  38. LoriO says

    I’ve made this several times now and love them! I use 1/8 cup chunky peanut butter, 1/8 cup sunflowr butter, and use honey instead of agave. I also add 2 tblsp of sprouted pumpkin seeds. Thank you for the recipe!

  39. Sonya says

    I’m a newish Coeliac and was looking for an alternative to store-bought nut bars as desk snacks.
    I made this subbing the oats for buckwheat and added some “granola spice” (Pumpkin powder, cassia, maca, coriander seed, allspice, ginger, clove.) Absolutely delicious!
    I’ll definitely make again, and its a great recipe to clean out the pantry with.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoy them, Sonya! Thanks so much for the lovely review and for sharing your modifications!