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Salted Honey Pumpkin Seed Bars Recipe

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3.9 from 85 reviews

Delicious and nutritious Salted Honey Pumpkin Seed Bars that combine the crunch of shelled pumpkin seeds with the natural sweetness of honey, enhanced by a touch of salt and a hint of coconut oil. These bars are perfect for a wholesome snack, easy to make, and can be stored for convenient on-the-go enjoyment.

Ingredients

Dry Ingredients

  • 1 and ¾ cups pumpkin seeds, shelled
  • ½ cup oat flour
  • ½ teaspoon salt

Wet Ingredients

  • ⅓ cup honey or brown rice syrup for vegan option
  • 1 and ½ tablespoons coconut oil (refined recommended)

Instructions

  1. Preheat Oven: Preheat your oven to 300°F (149°C). Line an 8-inch square baking pan with parchment paper, making sure to leave enough overhang on the sides for easy removal of the bars later. Set the pan aside.
  2. Mix Dry Ingredients: In a large bowl, combine the shelled pumpkin seeds, oat flour, and salt thoroughly. This mixture forms the base of your bars.
  3. Heat Wet Ingredients: In a small saucepan over medium heat, warm the honey and coconut oil. Stir continuously until the coconut oil melts completely and the mixture is evenly heated through. Remove from heat once ready.
  4. Combine Mixtures: Pour the warm honey and coconut oil mixture into the bowl with the dry ingredients. Use a large spoon to mix everything well. Initially, the mixture might seem dry, but keep stirring until all ingredients are well incorporated.
  5. Press into Pan: Transfer the mixture into the prepared baking pan. Using the back of a large spoon sprayed with non-stick spray, press the mixture firmly and evenly into the pan to create a uniform layer.
  6. Bake: Bake in the preheated oven for 24 to 26 minutes, or until the edges turn a light golden brown. Be careful not to overbake, as this can cause the bars to dry out.
  7. Cool Bars: Let the bars cool in the pan for 10 minutes. Then, use the parchment paper to lift the bars out of the pan and place them on a cooling rack or plate. Allow to cool completely for about an hour to let them harden.
  8. Slice and Serve: Once fully cooled and hardened, cut the bars into 10 equal pieces. Enjoy your delicious salted honey pumpkin seed bars as a nutritious snack!

Notes

  • Use shelled pumpkin seeds (pepitas), preferably sprouted organic for best flavor, but any shelled variety works.
  • Refined coconut oil is recommended for a neutral taste; unrefined will add a coconut flavor.
  • You can substitute oat flour with home-ground oat flour by blending old-fashioned oats until fine.
  • Adjust the salt amount according to your preference; the salt enhances the sweetness of honey.
  • Store bars covered at room temperature for up to 5 days, refrigerated up to 2 weeks, or freeze up to 3 months.
  • Individually wrapping bars makes for an easy grab-and-go snack.

Find it online: https://flavorspath.com/salted-honey-pumpkin-seed-bars-recipe/