Toasted oats, pumpkin seeds, and sunflower seeds give these bars a satisfying crunch before they're pressed into a chewy, hold-together bite, while dried cranberries add little pops of tart sweetness throughout. Almond butter and honey form a warm, sticky binder that coats every oat and seed, and a touch of vanilla and salt rounds out the flavor without anything fussy. Dairy free chocolate chips are stirred in for pockets of melty richness, making these feel like a treat even though they're simple enough for a weekday snack. The trick to that perfect chewy texture is pressing the mixture firmly into the pan before baking, so the bars slice cleanly instead of crumbling apart. These are easy to make ahead, easy to pack, and a genuinely solid pick for a dairy free snack rotation.
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Learn more →12 servings
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Preheat the oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, leaving a 2-inch overhang on the two long sides.
Spread the oats, pumpkin seeds, and sunflower seeds in an even layer on the parchment-lined pan. Toast in the oven for 10–12 minutes, stirring once halfway through, until the oats are lightly golden and fragrant.
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