Photo: Roasted Seed Trail Mix Bars

Roasted Seed Trail Mix Bars

The chia seed gel mixture in this recipe makes a binder that is a handy substitute for eggs in baking.

16-18 3" x 3" square bars

Recipe Categories:

BreakfastSnacks VeganSoy-Free
  • Coconut oil
  • ¼ cup whole chia seeds
  • ¼ cup whole pumpkin seeds
  • ¼ cup whole hemp seeds
  • ¼ cup whole sunflower seeds
  • ¼ cup whole flax seeds
  • (1 whole egg substitute)
  • 1 Tablespoon ground chia seeds
  • 3 Tablespoons water
  • 2 medium bananas, mashed
  • ¼ cup water
  • ¼ cup agave nectar
  • ¼ cup honey or maple syrup
  • 1 Tablespoon corn starch or 2 Tablespoons tapioca flour
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract (optional)
  • 1 cup whole wheat flour
  • ½ teaspoon baking soda
  • 1 teaspoon cinnamon
  • ½ teaspoon ground cloves
  • ½ cup mixed nuts
  • ½ cup mixed dried fruit, in small pieces
  • ¼ cup chocolate chips
  • ¼ cup shredded coconut
  • 3 cups quick oats
  1. Preheat oven to 350˚. Coat a large baking sheet generously with coconut oil.
  2. Combine all whole seeds in a large skillet and toast over medium heat for a few minutes or until seeds begin to pop. Shake pan frequently to prevent burning. Set aside.
  3. Prepare Chia Gel: In a small bowl, whisk ground chia seeds and water until a gooey consistency is achieved. Let sit for 5-10 minutes to thicken.
  4. Combine remaining ingredients - except for the nuts, fruits, chocolate, coconut and oats - in a large mixing bowl. Mix well.
  5. Add chia gel, toasted seeds and remaining ingredients to flour mixture and combine well. Use your hands if necessary, as it will be quite thick.
  6. Spread mixture onto baking sheet in a rectangle about 1" thick.
  7. Bake 15-25 minutes or until bottom is slightly browned and your preferred crispiness is reached. Remove from oven and let cool.
  8. Carefully cut into bars of desired shape and size.
  9. Enjoy right away or store in an airtight container at room temperature or in the refrigerator for 2-3 days.