Chewy Seedy Granola Bars

Many years ago I gave up store-bought breakfast or energy bars once I realized how easy it is to make my own far healthier options in which I control the quality of ingredients. These are my latest favorite breakfast bars, which also serve quite nicely as a snack anytime of day. Packed full of protein with seeds and nut butter, not to mention a wonderful flavor and enjoyable texture from a wide variety of healthy ingredients, you'll likely find yourself making up a batch often, as I do, once you try these. No cooking is required, just a small saucepan to heat the rice syrup or honey and nut butter of your choice. Mix it all together, press into a pan, let set in the refrigerator, then cut and keep on hand in the refrigerator for a tasty bite when the craving hits.

Chewy Seedy Granola Bars

Recipe by Lisa Turner
Published on August 28, 2026

Easy, no-bake oat breakfast bars

Preparation: 20 minutes
Cooking time: 5 minutes

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Ingredients:

1 1/2 cups rolled oats
1 1/4 cups rice crisp cereal
1/4 cup hemp seeds
1/4 cup raw sunflower seeds
1/4 cup dried unsweetened shredded coconut
1/4 to 1/3 cup dried goji berries
2 tablespoons sesame seeds
2 tablespoons chia seeds
1 teaspoon ground cinnamon
1/2 teaspoon sea salt
2/3 cup brown rice syrup or raw honey
1/3 cup peanut, almond or cashew butter
1 teaspoon pure vanilla extract

Instructions:

Line a 9-inch square baking pan with parchment paper.
In a large bowl, combine the oats, cereal, hemp seeds, sunflower seeds, coconut, goji berries, sesame seeds, chia seeds, cinnamon and sea salt.
In a small saucepan, stir together the rice syrup or honey and nut butter until well combined. Cook over medium heat until the mixture simmers. Remove from heat and stir in the vanilla.
Pour the nut butter mixture over the oat and seed mixture and stir well to combine.
Transfer the mixture to the prepared pan, spreading it out evenly. Using a piece of parchment paper, press down firmly into the pan.
Chill in the refrigerator for 2 to 3 hours until set. Remove the mixture using the edges of the parchment paper and transfer to a cutting board. Cut into thin bars in the size of your choice. Store in the refrigerator in a covered container for up to 2 weeks.

Makes 12 to 18 bars