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5 from 1 vote

Jammy Seedy Granola Bars

Prep Time15 minutes
Cook Time1 hour
Course: Breakfast, Dessert, Snack
Keyword: crumb topping, gluten-free, granola, granola bars, low sugar, plant-based, power bars, seeds, vegan, vegan baking
Servings: 16 bars
Calories: 192kcal

Equipment

  • 8x8 baking dish
  • food processor

Ingredients

Bar dough

  • 1/2 cup walnuts or pecans (60 g) you can probably sub your fave nut
  • 1/2 cup shredded coconut (40 g) sub more nuts
  • 1 cup oat or all purpose flour (120 g) gf all purpose if desired
  • 1 cup oats (80 g) rolled or quick
  • 2 tbsp brown sugar (24 g) sub regular sugar
  • 1/4 tsp salt
  • 1/2 tsp cinnamon
  • 1/2 cup (plant) butter, softened and cut into pieces (112 g) 1 stick
  • 3 tbsp maple syrup (63 g) sub honey or agave

Toppings

  • 1/2 cup store-bought jam (120 g) or try the homemade jam in the Notes section
  • 3 tbsp seeds (36 g) I used 2 tbsp millet and 1 tbsp flax

Instructions

  • Preheat oven to 350F and line an 8x8 baking dish with parchment.
  • If your nuts aren't toasted, toast them for 8-10 minutes in the oven, make sure not to burn them!
  • Add all bar dough ingredients but syrup into the food processor and pulse 15 times or so until combined.
  • Transfer to a bowl and add the maple syrup. Stir with a spatula or hands to combine. If using hands don't overwork the dough because the butter will melt and get all sticky.
  • Press about 2/3 of this dough evenly into the pan, add 3 tbsp seeds to the rest to make a crumb topping and refrigerate. Bake the pressed bars 15 minutes until slightly golden.
  • Smear jam over the baked bars and sprinkle the refrigerated crumb topping. Bake another 40 minutes until the crumb layer is golden and crispy.
  • Cool the bars completely to let them set, slice and enjoy!

Notes

  • If you would like to make a healthier "dried fruit jam" soak 1/2 cup (80 g) chopped dried fruit (dates, apricots, even figs) in 1/2 cup boiling water about 30 minutes. Save the water, add the fruit to the food processor and use just enough water to blend it all together. Should make about 1/2 cup jam, just the right amount for the recipe. Add a squeeze of lemon if you want to take it up a notch.
  • Keep leftovers in a sealed container. I kept mine refrigerated for max life and they didn't get soggy or soft at all.

Nutrition

Serving: 1 bar | Calories: 192kcal | Carbohydrates: 22g | Protein: 3g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 86mg | Potassium: 86mg | Fiber: 2g | Sugar: 9g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 1mg