Skip to main content

Fruit and Seed Bars

5.0

(8)

Image may contain Plant Food Confectionery Sweets Dessert Fudge Chocolate Vegetable and Nut
Fruit and Seed BarsMaren Caruso
Cooks' Note

This recipe was originally published on Weelicious as "Fruit and Seed Bars".

Recipe information

  • Total Time

    30 minutes

  • Yield

    Makes 20 bars

Ingredients

1 cup old fashioned oats
1/2 cup raw pumpkin seeds (also known as pepitas)
1/2 cup raw sunflower seeds
2 tablespoons flax seeds
1 cup dried fruit (blueberries, raisins, currants, cranberries and/or cherries)
1/2 cup unsweetened coconut flakes
1/3 cup honey
1/2 cup sunflower butter

Preparation

  1. Step 1

    Preheat oven to 325 degrees.

    Step 2

    In a food processor, pulse the first 6 ingredients until finely chopped (it's ok if there are few coarsely chopped pieces).

    Step 3

    Add the honey and sunflower and pulse until starting to combine.

    Step 4

    Pour the mixture into a 9 x 9 inch pan, greased then line with parchment and press down into the pan until completely even.

    Step 5

    Bake for 25 minutes.

    Step 6

    Let the bars completely cool before cutting with a serrated knife into bars.

    Step 7

    Serve.

Read More
This cookie is an unintended “celebrity.” It’s one of very few cookies that customers ask for specifically upon arrival at Mokonuts.
There are many things that appeal about a Basque cheesecake—it's crustless (one less job) and is meant to look “rustic” with its wrinkled and jagged sides.
You can find butter mochi on practically every corner in Hawaii—it’s that ubiquitous because, well, it’s that good. For my version, I’ve browned the butter for a layer of toasted nutty flavor and added miso, which balances out the sweetness with its signature umami.
Turn inky black rice into a dreamy coconut milk pudding you’re fully authorized to enjoy for breakfast or dessert.
Made with tinned fish and topped with mango and avocado, these vibrant tostadas won't break the bank.
This cake was created from thrift and was supposedly named after its appearance, which reminded people of the muddy Mississippi River bottom.
Palets bretons are oversize cookies that feature butter, and because they’re from Brittany, they’re traditionally made with beurre salé, salted butter.
Layer homemade custard, ripe bananas, and vanilla wafers under clouds of whipped cream for this iconic dessert.