Bars, Recipes

Toasted Granola Bars with Quinoa, Chia and Flax Seeds


¼ cup Rosted pumpkin seeds
½ cup Rosted sunflower seeds
2 cups old fashioned oats
¼ cup Rosted chia seeds
½ cup Rosted flax meal
½ cup raw almonds, roughly chopped
½ cup Quinoa seeds
½ cup honey
½ cup peanut butter
Pinch of cinnamon and nutmeg, or a couple grinds of fresh
¼ – ½ cup raisins (to preference)
½ cup chocolate chips (optional)


  1. Preheat oven to 375°F/190°C. Line a large rimmed baking sheet with parchment paper, and lay out oats, almonds, sunflower and pumpkin seeds as flat as possible on the baking sheet, and toast in preheated oven 15-20 minutes, stirring occasionally, until lightly golden.
  2. In a large bowl combine all the dry ingredients, including the toasted ingredients.
  3. In a small measuring bowl, combine the honey, peanut butter, stirring to combine with a fork.
  4. Stir the wet ingredients into the dry ingredients and stir well to combine.
  5. Line a baking dish (8×8 or 9×13 depending on thickness of bars you want) with foil and spray foil with non-stick spray (you can use parchment paper, but I find foil to be easier).
  6. Press the granola mixture in the pan down flat.
  7. Place in fridge for a couple hours to set up, then remove from pan by lifting up on foil, remove foil, and cut into desired size granola bars.
  8. Store in an airtight container in fridge until ready to eat. Should last you a couple weeks at least.

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