We love these bars. They hold up well in packaged lunches and are always a favorite at the coffee bar. We change the mixtures and ratios up, but it is important to keep the chia and flax seed in the mix.


¾ cup birch syrup (or other syrup)

½ cup sesame seed

¼ cup pumpkin seed

½ cup sunflower

¼ cup chia seed

¼ cup hemp seed

½ cup bran

½ cup ground flax seed

¼ teaspoon sea salt

¼ teaspoon malt powder


  • Author: Kirsten Dixon


Preheat oven to 325ºF.  Grease a piece of parchment paper to fit an 8–by-8-inch baking pan. 

Lightly warm the syrup so it mixes easier.  Combine dry ingredients into a bowl and mix.  Add the warmed syrup and mix until well incorporated.

Pour the mixture into the pan and spread into an even layer. Put second greased parchment paper grease side down on top of mixture. Press down with hands or another pan to compress the mix into an even layer.  

Put the pan into the oven for 20 minutes, then rotate the tray 90 degrees and bake another 20 minutes.  

After 40 minutes, the bars should have a chewy consistency and be golden brown. Pull the pan out of oven and set to cool.  If a crunchier texture is desired, bake another 5-10 minutes.  

Let the bars cool.  Cut into desired size and store in airtight container.

Makes 8 2-by-4-inch bars.