1/4 cup raw unsalted sunflower seeds or pumpkin seeds
1/4 cup unsweetened coconut flakes
1/2 cup dried unsweetened tart cherries or cranberries, chopped if large
6 tbsp dark chocolate chips
1/4 cup ground almond meal/flour
1¼ tsp ground cinnamon
1/2 tsp sea salt
1/2 cup raw honey
3 tbsp unsalted butter or coconut oil, melted
1 tsp pure vanilla extract
1/8 tsp almond extract
Preheat oven to 350°F. Grease an 8- or 9-inch square baking pan and line with parchment paper.
Place oats, walnuts, seeds and coconut flakes on a large baking sheet; toast for 12 to 15 minutes, checking often to avoid burning.
In a large bowl, combine cherries, chocolate chips, almond meal, cinnamon and salt. When oat mixture is out of the oven, add to bowl; toss to combine. Mix honey, melted butter, vanilla and almond extract together and pour over oat mixture, stirring to coat evenly.
Pour mixture into pan and press down with a spoon, spatula or damp hands. Bake until golden brown on top, about 20 minutes. The bar will be soft to the touch when it comes out of the oven but will firm up as it cools. Let cool completely, at least 2 hours. Cut into 8 squares and store in a covered container in the fridge.
Keep these chewy bars handy in your purse or desk drawer for an afternoon snack. Dates and dark chocolate make you feel like you’re indulging in a sweet treat, but the Kamut and cashews will help you avoid a blood sugar crash.
Precise measurements ensure these grab-and-go breakfast bars are light and delightfully chewy. We love the balance of sweet blueberries and apricots with tart cranberries, but experiment with your own favorite fruits for a personal twist.