Nut and Seed Energy Bars
These crunchy nut and seed energy bars are packed with nutrients and just sweet enough to feel like a treat. Perfect as an afternoon snack or workout fuel.
Just a quick PSA: energy bars are just that. A source of energy when you need some. These are not protein bars or weight-loss bars. These nut and seed energy bars are great for tidying you over until the next meal or fuelling your workouts.
Why You’ll Love This Recipe
- This recipe uses real nuts and seeds, alongside coconut and maple syrup. All amazing energy sources, all natural.
- Great for meal prep! This nut and seed bars recipe yields 12, enough for a whole week.
- A great combination of fast and slow release energy (carbs and fat), with some protein and fiber to boot!
- Freezer-friendly, super portable, and easy to customize to suit your taste.
Key Ingredients
- Nuts include cashews and almonds (two ways), making a hearty base for these energy bars.
- Chia and pumpkin seeds add extra nutrients. Chia in particular helps to bind the ingredients into bars.
- Maple syrup is a natural sweetener that also happens to be a great source of carbs.
- Dark chocolate is an optional) topping for a rich, satisfying finish.
Hack It!
- Sub sunflower seeds or different nuts if needed. Be mindful of the volume (larger nuts like pecan may need to be chopped).
- Use brown rice syrup for a stickier bar
- Add dried cranberries, raisins, or cacao nibs for variety. Make sure that the mixture still sticks together.
- Don’t want to go through the process of melting and drizzling chocolate? Mix chocolate chips directly into the batter.
How to Make Nut and Seed Energy Bars
Step 1: Preheat the oven to 325F. Line a baking sheet with parchment. In a bowl, combine the almonds, cashews, pumpkin seeds, chia seeds and coconut flakes. Toss until combined.
Step 2: Pour in the maple syrup, vanilla, olive oil and salt and toss again. Allow to sit for 5 minutes for the chia seeds to thicken.
Step 3: Transfer the mixture to a baking pan. Using the back of a spoon or spatula, form an even rectangle layer, ensuring it’s compact.
Step 4: Place in the oven for 25-30 minutes, until golden brown.
Step 5: Remove the pan from the oven and allow it to cool completely for at least an hour before slicing. Transfer the slab to a cutting board, and carefully slice into 12 bars.
Step 6: Microwave the chocolate and coconut oil, and drizzle over the bars, if desired.
Frequently Asked Questions
Keep in an airtight container in the fridge for up to 4 days, or freeze for up to 2 months.
Totally optional!
The nutrient density and consistency would be different with oats. I would recommend my chewy homemade granola bars if you prefer oats.
More Plant-Based Athlete Recipes
- Homemade Electrolyte Drinks
- Homemade Protein Powder
- Strawberry Yogurt Clusters
- Easy Frozen S’Mores
- Beet Powder (Natural Pre-Workout)
A delicious, plant-packed dinner meal plan delivered to your inbox every Thursday… Does that sound good? Join Plant Cooking Club on Substack to make eating more plants (and fiber) effortless.
The Recipe: Nut and Seed Energy Bars
Ingredients
- 1 cup slivered almonds
- 1½ cups cashews
- 1 cup pumpkin seed
- 1 cup almonds, whole
- ½ cup chia seeds
- ½ cup dried coconut, large flake
- 1 tsp vanilla extract
- ½ cup maple syrup
- 1 tbsp olive oil
- ½ tsp sea salt
Toppings
- ½ cup dark chocolate, melted
- 1 tbsp coconut oil
Equipment
- Large bowl
Instructions
- Preheat the oven to 325F. Line a baking sheet with parchment.
- In a bowl, combine the almonds, cashews, pumpkin seeds, chia seeds and coconut flakes. Toss until combined.
- Pour in the maple syrup, vanilla, olive oil and salt and toss again. Allow to sit for 5 minutes for the chia seeds to thicken.
- Transfer the mixture to a baking pan. Using the back of a spoon or spatula, form an even layer, ensuring it’s compact. Place in the oven for 25 to 30 minutes, until golden brown.
- Remove the pan from the oven and allow it to cool completely for at least an hour before slicing. Transfer the slab to a cutting board, and carefully slice into 16 bars. Microwave the chocolate and coconut oil, and drizzle over the bars, if desired.
- Store in an airtight container in the fridge for up to 4 days.
Notes
- Sub sunflower seeds or different nuts if needed. Be mindful of the volume (larger nuts like pecan may need to be chopped).
- Use brown rice syrup for a stickier bar
- Add dried cranberries, raisins, or cacao nibs for variety. Make sure that the mixture still sticks together.
- Don’t want to go through the process of melting and drizzling chocolate? Mix chocolate chips directly into the batter.