top of page

Seedy Granola Bites (nut free)

20 small squares


1 1/2 cups rolled oats (I use Bob's Red Mill)

1/2 cup raw pumpkin seeds

1 packed cup medjool dates*

2 Tbsp chia seeds

2 Tbsp sesame seeds (roasted or raw)

2 Tbsp ground flax seeds

2 Tbsp hemp seeds

1/4 tsp sea salt

1/2 tsp cinnamon

1/4 cup maple syrup or honey

1/4 cup creamy sunflower seed butter 


Optional Additions: Chocolate chips, dried fruit, nuts, shredded coconut


Place oats and pumpkin seeds on a parchment paper lined baking sheet in a 350 degree oven for 15 minutes or until slightly golden brown.

Pulse dates in a food processor for about minute, or until they form a a ball.

Place oats, seeds and dates in a large mixing bowl. Add the seeds, salt, cinnamon and set aside.

Add the maple syrup and sunflower seed butter together in a small pot on medium heat. Stir and heat the mixture just until it boils. Stir this into the oat mixture and then mix, breaking up the dates to disperse throughout. Use a wooden spoon or wet hands to thoroughly mix.

Transfer to an 8×8 dish with parchment paper so they lift out easily.

Cover with parchment or plastic wrap and press down very firmly to get them packed tight. This step is the most important or they will crumble. 

Chill in the freezer for 1 hour to harden.

Remove bars from dish and slice into 10 even bars or 20 smaller bars. Store in an airtight container for up to a few days. 

*If the dates are not soft, soak them in warm water for 10 minutes before blending

bottom of page