Eggless Trail Mix Breakfast Bars

Total time1 hr 37 min

Prep time15 min

Cook time22 min

5.0

(15)

These hearty breakfast bars are packed with toasted oats, almonds, sunflower and pumpkin seeds, dried cranberries, raisins, and chocolate chips — basically everything you'd want in a trail mix, pressed into a portable, sliceable slab. The binder is a warm mixture of peanut butter, honey, and coconut oil, which means there's absolutely no need for eggs to hold everything together. That makes them a genuinely satisfying option when you're avoiding eggs but still want something substantial enough to fuel your morning. Toasting the oats and nuts before mixing everything together adds a deep, nutty aroma and a satisfying crunch that you just don't get from no-bake versions. A final bake followed by a good chill in the refrigerator is what locks the bars into that firm, clean-cutting texture — don't skip either step. The recipe makes 12 bars, so you can prep a full batch on Sunday and have grab-and-go breakfasts sorted for the whole week.

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Ingredients

12 servings

For the bars

2 ½ cups old-fashioned rolled oats
½ cup raw almonds, roughly chopped
¼ cup raw sunflower seeds
¼ cup raw pumpkin seeds
⅓ cup dried cranberries
¼ cup raisins
⅓ cup semi-sweet chocolate chips
½ tsp ground cinnamon
¼ tsp fine salt

For the binder

½ cup creamy peanut butter
⅓ cup honey
2 tbsp coconut oil
1 tsp vanilla extract

Instructions

1
Preheat the oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, leaving a 2-inch overhang on the long sides.
2
Spread the oats, chopped almonds, sunflower seeds, and pumpkin seeds in an even layer on the parchment-lined pan. Toast in the preheated oven for 10–12 minutes, stirring once halfway through, until the oats are lightly golden and the nuts are fragrant.

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