Simply Seedy Granola Bars

Vegan + Gluten Free + Protein Packed… sooo, what’s NOT to love?!

Often at times I find myself, well…. Let’s just say I find myself holding my emotional outbursts back when someone tells me that they don’t eat breakfast – – – You know who you are…JUST BEIN’ HONEST!

Didn’t your mama tell you?! Breakfast is the most important meal of the day, so don’t be a fooooool! It’s true. Did you know that eating breakfast can increase your resting metabolic rate by 10 percent?! It’s the “VROOOOOOOOM” in your Ferrari loves, so rev that engine!

I created a HEALTHY and simply quick recipe for you to eat on the run. No excuses. Excuses = Self-sabotage ; ) Go ahead and love yourself.

Simply Seedy Granola Bars

Serves: 10


  • 1 1/2 cups extra-thick rolled oats – I use Gluten Free oats from Bob’s Red Mill
  • 1/2 cup raw walnuts, roughly chopped
  • 1 heaping – smash those babies in! – cup Turkish figs
  • 2 tbsp chia seeds
  • 2 tbsp sunflower seeds – I lightly toast before mixing
  • 2 tbsp flax seeds – I used whole brown seeds
  • 2 tbsp hemp seeds
  • 1/4 cup maple syrup – Select the highest grade possible
  • 1/4 cup creamy organic nut butter of choice
  • Himalayan sea salt for garnish

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  1. Toast your oats and nuts in oven at 350 degrees for 13-15 minutes or until perfectly golden.
  2. Process figs in a food processor until only small remnants remain – dough consistency, mine was naturally rolled in to a ball = PERFECTO!
  3. Throw the toasted oats, nuts and fig ball in a large mixing bowl, add the sunflower, chia, hemp and flax seeds and set aside.
  4. Slowly warm syrup and nut butter in a small saucepan. Stir slowly and pour over the oat + nut + fig mixture. Combine the ingredients thoroughly – I dig in with my hands, makes it FUN and FUN-tional ; ) AND, natural hand exfoliant!
  5. Move mixture to an large square pan (8×8) and line with parchment paper.
  6. Cover the mixture with an additional layer of parchment paper and press firmly with a flat weighted item – books help!
  7. Once packed tightly in the pan, chill in the fridge or freezer for up to 20 minutes, or until hard.
  8. Slice up the bars and chomp away! Be certain to store in an airtight container – I keep in freezer to keep them fresh, fresh, FRESH!

I HAVE to point out that this is a seriously simple recipe. I have to admit, at times I don’t have a ton of patience for waiting on “Baked Goods” to be at the peak of perfection, so my non-baked bar is a no nonsense meal on the GO! So sweethearts, I want NO NONSENSE coming out of your mouth any longer about how you didn’t have time for breakfast.

Just Bein’ Honest… True Food for Thought.


xoxo kb


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