PUMPKIN SEED POWER BARS
Packed with wholesome seeds, nuts, and naturally sweet dried fruit, these Pumpkin Seed Power Bars are a delicious grab-and-go snack or breakfast. Bound together with creamy almond butter and honey, then finished with a drizzle of dark chocolate, they're loaded with crunch, fiber, healthy fats, and lasting energy in every bite.
PREPARATION
35 MINUTES
Servings
10-12
Ingredients
Bars
1 cup Good Sense Pumpkin Seeds (Pepitas)
½ cup Good Sense Sunflower Kernels
½ cup chopped walnuts
½ cup old-fashioned rolled oats
½ cup puffed quinoa or crispy rice cereal
¼ cup Good Sense Dried Cranberries, chopped
¼ cup Good Sense Dried Apricots, finely chopped
⅓ cup creamy almond butter
¼ cup honey
1 tsp vanilla extract
½ tsp ground cinnamon
¼ tsp sea salt
Chocolate Drizzle
⅓ cup dark chocolate chips
1 tsp coconut oil (optional)
Instructions
Preheat the oven to 325°F. Line an 8 x 8-inch baking pan with parchment paper.
In a large bowl, combine the pumpkin seeds, sunflower kernels, walnuts, oats, puffed quinoa, dried cranberries, and dried apricots.
In a small saucepan over low heat, stir together the almond butter, honey, vanilla, cinnamon, and salt until smooth and well combined.
Pour the warm mixture over the dry ingredients and stir until everything is evenly coated.
Firmly press the mixture into the prepared pan, creating an even layer. Pressing firmly helps the bars hold together.
Bake for 18–20 minutes, or until the edges are lightly golden.
Let the bars cool completely in the pan.
Melt the dark chocolate (and coconut oil, if using) in the microwave in 20-second intervals, stirring until smooth. Drizzle over the cooled bars.
Refrigerate for 15–20 minutes until the chocolate sets, then slice into 12 bars.
Tips
Store in an airtight container at room temperature for up to 5 days or refrigerate for up to 2 weeks.
Freeze individually wrapped bars for up to 3 months.
Swap almond butter for peanut butter or sunflower seed butter if desired.