Green Pumpkin Seed and Cranberry Crispy Bars
Delightfully chewy with a satisfying crunch, these Green Pumpkin Seed and Cranberry Crispy Bars are the perfect no-bake snack for busy days. Packed with wholesome rolled oats, crispy puffed rice, nutty pumpkin seeds, and tart dried cranberries, these bars boast a perfect balance of texture and flavor. A luscious blend of honey, almond butter, and a hint of vanilla ties everything together, while a touch of sea salt highlights the natural sweetness. Ready in just 15 minutes of prep time, they’re an easy, portable treat that’s ideal for on-the-go breakfasts, afternoon energy boosts, or lunchbox additions. Refrigerate for a firmer texture, and enjoy a homemade snack bar that’s as nutrient-packed as it is delicious.
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Recipe Information
Ingredients
- 2 cups rolled oats
- 1 cup pumpkin seeds (pepitas)
- 1 cup dried cranberries
- 2 cups rice cereal (crispy puffed rice)
- 0.5 cup honey
- 0.5 cup almond butter (or any nut/seed butter)
- 0.25 cup brown sugar
- 1 teaspoon vanilla extract
- 0.25 teaspoon sea salt
- 1 tablespoon coconut oil
Instructions
Line an 8x8-inch square baking pan with parchment paper, leaving some overhang on the sides for easy removal, and set aside.
In a large mixing bowl, combine the rolled oats, pumpkin seeds, dried cranberries, and rice cereal. Mix well and set aside.
In a small saucepan over medium heat, combine the honey, almond butter, brown sugar, coconut oil, and sea salt. Stir continuously until the mixture is smooth and begins to bubble slightly, about 2-3 minutes.
Remove the saucepan from heat and stir in the vanilla extract.
Pour the warm wet mixture over the dry ingredients in the large mixing bowl. Quickly stir everything together until the dry ingredients are evenly coated.
Transfer the mixture into the lined baking pan. Use a spatula or the back of a spoon to press the mixture down firmly and evenly into the pan.
Place the pan in the refrigerator and chill for at least 1 hour, or until the bars are firm enough to cut.
Once set, lift the mixture out of the pan using the parchment paper overhang and place it on a cutting board.
Cut into 12 bars or squares, depending on your preference.
Store the bars in an airtight container in the refrigerator for up to 1 week, or freeze for longer storage.
Nutrition Facts
Calories |
288 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.2 g | 16% | |
| Saturated Fat | 2.4 g | 12% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 80 mg | 3% | |
| Total Carbohydrate | 41.4 g | 15% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 23.7 g | ||
| Protein | 6.0 g | 12% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 68 mg | 5% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 215 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
