Salted Honey Pumpkin Seed Bars

Why Make This Recipe

Who doesn’t love a good, healthy snack that’s super easy to whip up? Salted Honey Pumpkin Seed Bars are not just delicious; they’re packed with nutrients! Pumpkin seeds are loaded with magnesium, which is great for your muscles, and honey adds a touch of sweetness plus some antioxidants. 🍯✨ If you’re looking for a treat that’s both satisfying and good for you, this is the one to try!

Plus, making these bars at home means you can skip the preservatives found in store-bought snacks. And let’s be real: there’s something incredibly satisfying about knowing what goes into your food. So, are we ready to dive in?

How to Make Salted Honey Pumpkin Seed Bars

Making these bars is a breeze! It almost feels like they practically make themselves while you kick back with a good book. Here’s how to get your snack game on point:

1. Preheat your oven to 300°F (149°C).
2. Prep your baking pan by lining it with parchment paper, leaving some overhang to help you get those bars out later. Genius, right?
3. In a large bowl, toss together pumpkin seeds, oat flour, and a pinch of salt—super simple!
4. Heat up honey and coconut oil in a small saucepan until melted, then pour that golden goodness over your dry mix.
5. Stir until everything’s well-mixed. Don’t worry if it looks a little dry at first; just keep going!
6. Press the mixture into your prepared pan with a non-stick sprayed spoon (thank me later for this tip).
7. Bake it for 24-26 minutes until those edges turn lightly golden. Don’t let them overbake; we want chewy bars, not crunch!
8. Let them cool before slicing into glorious rectangles. Get ready to enjoy!

Ingredients:

• 1 and 3/4 cups pumpkin seeds (shelled)
• 1/2 cup oat flour
• 1/2 teaspoon salt
• 1/3 cup honey (or brown rice syrup for vegan)
• 1 and 1/2 tablespoons coconut oil

Directions:

1. Preheat your oven to 300°F (149°C).
2. Line an 8-inch square baking pan with parchment paper, making sure to leave some overhang. Set aside.
3. In a large bowl, mix together pumpkin seeds, oat flour, and salt. Set aside.
4. In a small saucepan, heat honey and coconut oil over medium heat. Stir until the oil is melted and honey is warm.
5. Pour the honey mixture into your dry ingredients and mix until well incorporated with a large spoon.
6. Spread the mixture in the lined pan and press firmly with the back of a sprayed spoon to make it uniform.
7. Bake for 24-26 minutes or until the edges are lightly golden brown. Let’s not dry them out, okay?
8. Cool for about 10 minutes, then lift the bars out of the pan using the parchment. Cool completely (about an hour).
9. Cut into 10 bars and enjoy all that homemade goodness!

How to Serve Salted Honey Pumpkin Seed Bars

These bars are perfect straight out of the pan, but why stop there? Pair them with a dollop of yogurt, a sprinkle of cinnamon, or even some fresh fruit for a delightful snack. They’re also great for breakfast on the go—just grab and munch while you dash out the door. 💨 #multitasking

How to Store Salted Honey Pumpkin Seed Bars

You gotta keep these bars fresh, right? Store them in an airtight container at room temperature for up to a week. If you want to stash them for longer, toss them in the fridge! Trust me; they won’t last long because they’re that good, but if they somehow do, you’ll be glad you kept them cool. 🥶

Tips to Make Salted Honey Pumpkin Seed Bars

• Use freshly roasted pumpkin seeds for better flavor.
• If you want a gluten-free option, make sure your oat flour is certified gluten-free.
• Don’t skip the cooling step—this is what allows them to harden up nicely!

Variation

Feeling adventurous? Swap out the pumpkin seeds for sunflower seeds or even nuts like almonds or cashews. You can also mix in some dried fruit for an extra chewy surprise. Just keep it balanced!

FAQs

1. Can I use a different sweetener?
Absolutely! If honey isn’t your jam, try maple syrup or agave. Just keep an eye on the consistency—they’re all a bit different.

2. How can I make these vegan?
Simply swap honey for brown rice syrup or another vegan-friendly sweetener. Easy peasy!

3. Can I freeze these bars?
You sure can! Wrap them in parchment and place them in a freezer-safe container. They’ll be good for up to three months. Just thaw them out when you’re ready!

Got any more questions or snack cravings? Let’s chat about it! Happy snacking! 😋🥳

Salted Honey Pumpkin Seed Bars

Delicious and nutritious bars made with pumpkin seeds, honey, and oat flour. Perfect for a healthy snack or breakfast on the go!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 10 bars

Course: Breakfast, Snack

Cuisine: American

Calories: 150

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1.75 cups pumpkin seeds (shelled) Use freshly roasted for better flavor.
• 0.5 cups oat flour Ensure it's gluten-free if needed.
• 0.5 teaspoon salt A pinch adds flavor.
• 0.33 cups honey (or brown rice syrup for vegan) Can substitute with maple syrup or agave.
• 1.5 tablespoons coconut oil Melt before mixing.

Method

 

Preparation

1. Preheat your oven to 300°F (149°C).
2. Line an 8-inch square baking pan with parchment paper, leaving some overhang.
3. In a large bowl, mix together pumpkin seeds, oat flour, and salt. Set aside.
4. In a small saucepan, heat honey and coconut oil over medium heat until melted.
5. Pour the honey mixture into your dry ingredients and mix well.
6. Spread the mixture in the lined pan and press firmly with the back of a spoon.

Baking

1. Bake for 24-26 minutes or until the edges are lightly golden brown.
2. Let cool for about 10 minutes, then lift the bars out using the parchment.
3. Cool completely (about an hour) before cutting into 10 bars.

Notes

Store in an airtight container at room temperature for up to a week. For longer storage, refrigerate or freeze.