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Nutty, Seedy Breakfast Bars

Need breakfast on the go? I've got you covered!⁠⁠
Prep Time 10 mins
Cook Time 22 mins
Resting time 1 hr 40 mins
Total Time 2 hrs 12 mins
Course Breakfast
Servings 8 bars


Nuts and Seeds (feel free to swap these out for whatever you have to hand)⁠⁠

  • 8 Brazil nuts
  • 1/4 cup walnuts
  • 1/4 cup hazelnuts
  • 1/4 cup pumpkin seeds
  • 2 Tbsp sesame seeds

Dry Ingredients⁠⁠

  • 4 whole dried figs chopped (can sub for 8x dates)⁠⁠
  • 1 cup oats rolled
  • 1/3 cup wholemeal flour⁠⁠
  • 1/4 cup ground flaxseed⁠⁠
  • 1/2 tsp ground cinnamon
  • 1/3 cup sugar (I used Lakanto)⁠⁠

Wet Ingredients

  • 1/3 cup almond butter (or any nut butter)⁠⁠
  • 1/4 cup coconut nectar (or maple syrup)⁠⁠
  • 1/3 cup aquafaba (or applesauce, or 2x chia eggs)⁠⁠
  • 2 Tbsp rapeseed oil⁠⁠ cold-pressed


  • Heat oven to 175c (350F)
  • Line an 8x8 baking pan with parchment paper (don't skip this or the bars will stick)
  • Spread nuts and seeds out on a baking tray and toast in the oven for 5 mins
  • Meanwhile, measure out dry ingredients and combine in a mixing bowl
  • Take nuts and seeds out of the oven, allow to cool for a few minutes, then roughly chop and add to the mixing bowl
  • Add the wet ingredients to the dry ingredients and stir together
  • Pour mixture into the baking pan, press down gently, and bake for 20-22 mins until a toothpick comes out clean
  • Allow to cool in the pan for ten minutes before moving to a cooling rack
  • Once cool (around 1.5 hours), cut into 8 bars


Store the bars in the fridge in an airtight container where they'll keep for around a week without losing any quality.⁠