The more my daughter hangs out with other kids at school’s lunch time, the more she learns about snacks and treats she didn’t even know existed. Kindergarten has opened a new door of culinary challenges for me. Her request this week was a Paleo Granola Bar. Since her school is nut-free, I used only seeds, but you can easily replace the pumpkin, sunflower and/or sesame seeds for your favorite chopped nut. You can also replace the dry cranberries, for dry cherries, dry blueberries, chopped dried apricots, apples, dates, coconut chips, enjoy life chocolate chips, apricot seed kernels, shredded coconut or add natural flavoring extracts, like almond, hazelnut etc.

I made 3 batches and they lasted for about 2 weeks stored in an airtight container at room temperature. They could have probably lasted longer without molding or going bad, but that’s when they were all eaten. After a week they started to get soft and crumbly, so I just popped them back in the oven at 300 degrees Fahrenheit for about 10 minutes.

For other bar ideas try my apple pie energy bar, my apricot chia bar or my almond joy bars.

Ingredients:

1/2 cup of pumpkin seeds (or chopped nuts)
1/2 cup of sunflower seeds  (or chopped nuts)
1/2 cup of no sugar added dry cranberries (you can also use raisins, coconut chips, chopped dry apricots, etc)
1/2 cup of sesame seeds
1/4 cup of chia seeds
1/4 cup of flax meal
1 tbsp of coconut oil
1/4 cup of honey
1/4 tsp of sea salt
2 tbsp of water

Preparation:

• Preheat oven at 300 degrees Fahrenheit.
• In a large bowl, combine all the ingredients.
• In a greased or parchment paper lined cookie sheet ( I used an 8×8″), spread the seed mixture to form an even square later about 1/2 inch thick
• Bake for 25  mins or until the seeds start to turn golden brown.
• Allow the seeds to cool to room temperature.
• Cut into desired shape.
• Store at room temperature in an airtight container for up to 2 weeks.

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