Vegan Trail Mix Breakfast Bars

Total time1 hr 37 min

Prep time15 min

Cook time22 min

These chewy, chocolate-flecked bars are packed with toasted oats, almonds, sunflower seeds, and pumpkin seeds, all warmed with a hint of cinnamon before getting bound together into a dense, snackable slab. A rich, glossy blend of peanut butter, coconut oil, and vanilla ties everything together while it's still warm, so every oat and seed gets fully coated with no dry spots left behind. Dried cranberries and raisins add little pockets of chewy sweetness, and the semi-sweet chocolate chips melt just slightly into the mix as it bakes. After a quick toast and a short chill in the fridge, the whole thing firms up into a sliceable, portable bar that holds together perfectly for grab-and-go mornings. It's a satisfying, naturally sweetened breakfast or snack option that fits neatly into a vegan lineup, and it keeps well for busy weeks ahead.

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Ingredients

12 servings

For the bars

2 ½ cups old-fashioned rolled oats
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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
Chef's tip
Use the same amount. Maple syrup is a little thinner and less sticky than 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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