Pumpkin Seed Energy Bars

Preparation time: 20 minutes
Cooking time: 6 minutes

Yield: 20 servings
Serving size: 1 bar


3 cups gluten-free rolled oats
1 teaspoon sea salt
2 teaspoons cinnamon
1 cup raw pumpkin seeds
1 cup raw sunflower seeds
1/2 cup chia seeds
1/2 cup sesame seeds
1/2 cup ground flaxseeds
2/3 cup unrefined coconut oil
2/3 cup raw, unsalted almond butter
1/2 cup raw honey


1. Line a 15×10-inch jelly roll pan with parchment paper; set aside.

2. In a medium bowl, stir together the oats, salt, cinnamon, pumpkin seeds, sunflower seeds, chia seeds, sesame seeds, and flaxseeds; set aside.

3. In a 6-quart pot or large skillet, melt the coconut oil over medium heat. Stir in the almond butter and mix well. Add the dry ingredients, mixing to incorporate and heat the ingredients through, about 3 minutes. Turn the heat to low and add the honey, constantly stirring until well incorporated, about 2 minutes.

4. Transfer the mixture to the prepared pan and, using the back of a spatula, press firmly into an even, flat layer. Refrigerate, uncovered, for one hour to solidify. At any point after one hour, cut into 20 1 1/2” x 5” bars. Store bars in a sealed container in the refrigerator for up to 2 weeks or freeze them for up to 3 months.

Nutrition Facts

Per serving:
Calories: 301
Protein: 6.6 g
Total fat: 21.8 g
Saturated fat: 7.8 g
Cholesterol: 0 mg
Sodium: 121 mg
Dietary fiber: 5.4 g

Susan Ojanen is an integrative nutrition coach in Bristol, Tennessee, and owner of smallstepswellness.com. She is passionate about helping clients worldwide achieve their health goals by creating sensible and maintainable lifestyle changes.

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