I’m participating in National Blog Posting Month (NaBloPoMo) which means I’m blogging every day of November, 2013!

Weelicious is a charming site dedicated to feeding kiddos run by the lovely Catherine McCord. Catherine has also written two Weelicious cookbooks: Weelicious: 140 Fast, Fresh, and Easy Recipes and Weelicious Lunches: Think Outside the Lunch Box with More Than 160 Happier Meals. The recipe for Fruit and Seed Bars that I am sharing today was adapted from Weelicious Lunches.

fruit and seed bars 2_text

What I most appreciate about Catherine’s blog and her books is that the recipes are creative yet simple. In addition to these bars, I made her homemade fruit leather and it was terrific! I honestly had no idea it was so easy to make your own fruit leather.

book 1_

These bars are super quick to throw together and they are very yummy. I like them as is, slathered with additional nut or seed butter, and also crumbled into a bowl and splashed with some milk (like granola). Catherine’s recipe in the book calls for sunflower butter so her recipe is 100% nut free and appropriate for those with nut allergies. Note that I substituted cashew butter because that’s what I had on hand (so these are not nut-free).

Recipe for Fruit and Seed Bars

Ingredients:

*1 cup organic rolled oats (use certified GF oats if you need these to be gluten free)
*1 cup organic unsweetened coconut flakes
*1 cup organic raisins (or use another dried fruit such as apricots, blueberries, currants, cranberries, cherries, or dates)
*1/2 cup raw sunflower seeds
*1/2 cup honey, local and raw if possible
*1/3 cup cashew butter (or other nut or seed butter, such as sunflower butter)
*2 tablespoons ground flax seeds

Directions:

1. Preheat oven to 325 degrees. Line a 9 x 9 inch pan with parchment paper so it comes up the sides of the pan.

2. In a food processor, pulse the ingredients until finely chopped (it’s ok if there are few coarsely chopped pieces).

3. Transfer the mixture into the pan and spread it out evenly.

4. Bake for 25 minutes, or until firm to the touch and starting to brown.

5. Let cool completely before using a sharp knife to cut into bars (I cut mine into squares and there were 24 of them.

To freeze: Cool, place in ziploc bags, label and freeze. Defrost to room temperature before serving.

fruit and seed bars

Related recipes that look divine:
Homemade Apricot Almond Lara Bars by Cookie and Kate
Apple Cinnamon Granola Bars from Running to the Kitchen
5 Ingredient Granola Bars from The Minimalist Baker
Baked Oatmeal with Dried Fruit and Nuts from Nourished Kitchen
Raw Apple Pie Energy Bites from So…Let’s Hang Out
Chewy Quinoa Granola Bars from Parents Need to Eat Too

Disclosure: This post contains Amazon.com affiliate links. When you purchase something via one of those links, it allows me to collect a small commission. I greatly appreciate you doing your online shopping via my links…this helps to support the time and energy I spend on my blogging activities.

 

6 Comments

  1. 1

    Jac and Jenn — November 7, 2013 @ 5:17 pm

    These look so yummy! I LOVE those coconut flakes, they make any treat more exciting. I eat “for kids” snacks all the time, especially if they’re on sale why not.!

  2. 2

    Samantha — November 8, 2013 @ 9:33 am

    These look ridiculously good. I think I’ll make them this weekend with figs instead of raisins. I’m currently having a love affair with them.

  3. 3

    Nicole — November 8, 2013 @ 10:23 am

    I have this book and it’s full of fun and easy lunch ideas for kids. I don’t have kids yet, but my fiance would love something like this in his lunch :-)

  4. 4

    Suzanne perazzini — November 9, 2013 @ 6:33 pm

    What a joyous photo on the front of the book. The recipe looks interesting.

  5. 5

    Laura (Tutti Dolci) — November 10, 2013 @ 12:40 am

    I love these bars for an on the go breakfast or post run snack!

  6. 6

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