These No Bake Tahini Honey Granola Bars are my answer to quick and easy snacking. Loaded with nuts, seeds, dried fruit and tahini, they are perfect way to fuel your day and to satisfy your hunger cravings.
It’s back to school time, which means back to work time for me. I’ve spent the summer with Little One enjoying a real summer full of sunshine and pool time. Now that she’s back in school, I can have regular work hours again. And that means more healthy, delicious recipes to share with you.
I’m kicking it off with a super easy homemade granola bar recipe. Because if you are anything like me, you may run around the house like a crazy chicken folding laundry, washing dishes, editing photos, folding more laundry, and picking up after all of the other human who live in your house. And then it’s time to pick the kiddos up from school. And you haven’t eaten a thing. Sound familiar?
That’s when I grab one of these. And I don’t have to show up at school grumpy and hangry. That’s a good thing, right?
I love making my own granola bars. It only takes a few minutes of prep time. And I get to customize them with all of my favorite things.
This recipe features pumpkin seeds and sunflower seeds. I threw in some cashews and pistachios as well. For the dried fruit, I used apricots raisins, and goji berries. All of this is then held together with a delicious mixture of tahini, honey, and coconut oil. No baking necessary.
These no bake granola bars are meant to be stored in the fridge or in the freezer. They will get soft at room temperature. But my family doesn’t mind at all. Little One like to let hers “melt” and then crumbles it all over her breakfast parfaits like granola.
NOTE: For better digestion, I always recommend using soaked/sprouted nuts and seeds. You can either buy them already soaked OR make your own. Simply soak in water with a bit of sea salt overnight. Drain and rinse. And dehydrate at 110’F until crispy.
Happy school year to all the little humans out there. And good luck to all the busy mamas.
- 1 cup pumpkin seeds (like this)
- 1/4 cup sunflower seeds (like this)
- 1 cup mixed nuts, coarsely chopped (I used pistachios and cashews)
- 1 tbsp chia seeds (I use THIS brand)
- 1/2 cup dried fruit (I used apricots, raisins, and dates)
- 2 tbsp coconut oil
- 1/3 cup tahini (like this)
- 1–2 tbsp honey
- pinch of salt
- Line a 9×11 or 8×8 baking pan with parchment paper.
- In a large bowl, combine pumpkin seeds, sunflower seeds, mixed nuts, and chia seeds. Set aside.
- In a food processor, process dried fruit into tiny pieces, until crumbly but not quite a paste. Set aside.
- In a small pot, melt coconut oil. Turn off heat and add tahini, honey and salt. Stir until creamy smooth. Mix in dried fruit.
- Pour tahini mixture over nuts and seeds and mix until thoroughly incorporated. Press mixture into prepared pan, and with the back of a wooden spoon or bottom of wide drinking glass, press down firmly and evenly.
- Place in fridge or freezer to set for at least 2 hours to harden. Cut into desired size bars.
- Store in air tight container in fridge or freezer as these bar will get soft at room temperature.
** For better digestion, I always recommend using soaked/sprouted nuts and seeds. You can either buy them already soaked OR make your own. Simply soak in water with a bit of sea salt overnight. Drain and rinse. And dehydrate at 110’F until crispy.
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