These no-bake bars pack a serious crunch-to-chew ratio, with toasted almonds, sunflower seeds, and pumpkin seeds mingling with chewy dried cranberries, raisins, and pockets of melty chocolate chips. A warm peanut butter, honey, and coconut oil binder gets stirred through everything until it's glossy and fully coated, then pressed firm into a dense, sliceable slab. A quick chill in the fridge is what locks these into clean, sturdy bars instead of a crumbly mess. Cinnamon and a pinch of salt round out the flavor so it never tastes flat, even with all that natural sweetness from the honey and dried fruit. Grab-and-go breakfast bars don't usually hold together this well, which makes these a genuinely solid pick for a gluten free morning routine. Make a batch on Sunday and you've got a week of ready-to-eat breakfasts stashed in the fridge.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →12 servings
Bob's Red Mill Gluten Free Old Fashioned Whole Grain Rolled Oats
Bobs Red Mill Rolled Oats Gluten Free Organic Extra Thick - 32 Oz
One Degree Organic Foods Gluten Free Sprouted Rolled Oats - 24 Oz
Vitacost Rolled Oats Gluten Free - Non-GMO
One Degree Organic Foods Gluten Free Sprouted Rolled Oats
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.
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)