Oat & Seed " School Safe" Granola Bars

13 ingredients · 35 minutes · 12 servings

13 ingredients · 35 minutes · 12 servings


  1. Preheat oven to 325 degrees F.

  2. Mix together 2 Tbsp of ground flaxseed and 5 Tbsp of water and set aside for 5 minutes.

  3. Coat a 11 x 7 x 1.5 IN baking dish with avocado oil or line with parchment paper.

  4. Melt coconut oil and honey in a saucepan and then combine with the maple syrup and vanilla in a separate bowl (I use a glass measuring cup). This also allows the liquid to cool down so it does not melt the chocolate chips.

  5. In a food processor place oats, flaxseeds, sunflower seeds, pumpkin seeds, hemp seeds, sea salt and cinnamon. Process to desired texture (usually 30 seconds or until finely chopped). It does not take long.

  6. Place the dry ingredients in a large mixing bowl and set aside.

  7. Mix the flax eggs in with the wet ingredients. Pour the wet ingredients over the dry ingredients and combine until they are completely mixed together and then fold in the chocolate chips.

  8. Place the granola bar mixture into your glass baking dish and press down evenly with a spatula. Top with additional chocolate chips if you like.

  9. Bake in the oven for 20-25 minutes and watch for the edges to become slightly brown.

  10. Once the granola bars look done - take them out and place them on top of the oven or on a cooling rack for 10-15 minutes. This is very important *** I know you will want to dive into your granola bars but you need to cover them with a tea towel or cover with a lid and place into the fridge to cool and harden (or it will crumble). Wait at least one hour before you cut them - or they will not hold together. I usually make them at night and wait for them to cool slightly and place them in the fridge so they are ready to cut in the morning.

  11. Cut into granola bar size pieces (your choice) and wrap into individual bars (for an easy on the go snack). Store in the fridge for 1-2 weeks or in the freezer for up to two months. I highly recommend separating them into individual servings so they are quick and ready to go.



2 1/4 cups Gluten Free Oats

1/2 cup Whole Or Ground Flax Seeds (always grind flaxseed right before use )

2 Flax Eggs (2 Tbsp of ground flaxseed + 5 Tbsp of water )

1/2 cup Sunflower Seeds

1/2 cup Hemp Seeds

1/2 tsp Cinnamon

1/2 tsp Sea Salt

1/2 cup Coconut Oil

2 Tbsps Sunflower Seed Butter

1/4 cup Raw Honey

2 Tbsps Maple Syrup

2 tsps Vanilla Extract

1/2 cup Organic Dark Chocolate Chips Or Dried Cranberries (You can add extra on the top of the bars if you love chocolate chips)




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