7 Healthy Snack Bars You Can Make Forever

How these bars work

• Base ratio: 2 cups dry + 1 cup sticky binder + 1 cup chunky add-ins
• Method: Pulse dry, mix in binder, fold add-ins, press into a lined 8×8 pan, chill 1–2 hours, slice into 12 bars
• Storage: Refrigerate up to 7 days. Freeze up to 3 months with parchment between bars

No‑Bake PB Oat Crunch

Ingredients (makes 12 bars)

• 1 1/2 cups rolled oats
• 1/2 cup crisped rice cereal
• 1/2 cup natural peanut butter
• 1/3 cup honey or date syrup
• 1 tsp vanilla extract
• Pinch of fine salt
• 1/3 cup mini dark chocolate chips
• 2 tbsp ground flaxseed

Instructions

1. Line an 8×8 inch pan with parchment, leaving overhang.
2. In a large bowl, combine oats and crisped rice.
3. In a microwaveable cup, warm peanut butter and honey 20–30 seconds. Stir in vanilla and salt.
4. Pour binder over the dry mix. Stir until evenly coated.
5. Fold in chocolate chips and ground flax.
6. Press mixture firmly into the pan. Use another sheet of parchment to compact.
7. Chill 60–90 minutes, then slice into 12 bars.

Almond Joy‑ish Cocoa Bars

Ingredients (makes 12 bars)

• 1 1/4 cups rolled oats
• 1/4 cup almond flour
• 2 tbsp unsweetened cocoa powder
• 1/2 cup almond butter
• 1/3 cup maple syrup
• 1 tbsp coconut oil, melted
• 1/2 cup unsweetened shredded coconut
• 1/3 cup chopped almonds
• Flaky salt, optional

Instructions

1. Line an 8×8 pan with parchment.
2. Stir oats, almond flour, and cocoa in a bowl.
3. In a small bowl, whisk almond butter, maple syrup, and melted coconut oil until glossy.
4. Combine wet and dry until no dry spots remain.
5. Fold in coconut and almonds.
6. Press into the pan very firmly. Sprinkle flaky salt if using.
7. Chill 1–2 hours before cutting.

Tahini Sesame Protein Squares

Ingredients (makes 12 bars)

• 1 1/2 cups quick oats
• 1 scoop unflavored or vanilla protein powder (about 25–30 g)
• 1/2 cup tahini (well‑stirred)
• 1/4–1/3 cup honey, to taste
• 1 tsp ground cinnamon
• 2 tbsp sesame seeds
• 1/4 cup chopped soft dates

Instructions

1. Line an 8×8 pan with parchment.
2. Mix quick oats and protein powder in a bowl.
3. In another bowl, whisk tahini, 1/4 cup honey, and cinnamon. Add more honey if mixture seems too dry after combining.
4. Stir wet into dry until evenly moistened.
5. Fold in sesame seeds and dates.
6. Press mixture firmly into pan. Smooth the top.
7. Chill 60–90 minutes, then slice.

Pistachio Cranberry Matcha Bars

Ingredients (makes 12 bars)

• 1 1/4 cups rolled oats
• 2 tsp matcha powder
• 1/2 cup cashew butter
• 1/3 cup brown rice syrup or honey
• 1 tsp lemon zest
• 1/3 cup dried cranberries (chopped if large)
• 1/3 cup chopped pistachios
• Pinch of ground cardamom
• Pinch of salt

Instructions

1. Line an 8×8 pan with parchment.
2. Stir oats, matcha, cardamom, and salt together.
3. Whisk cashew butter, brown rice syrup, and lemon zest until smooth.
4. Combine wet and dry. Fold in cranberries and pistachios.
5. Press very firmly into the pan to compact.
6. Chill 1–2 hours, then slice into bars.

Dark Chocolate Walnut Protein Bars

Ingredients (makes 12 bars)

• 1 cup rolled oats
• 1/2 cup crisped rice cereal
• 1 scoop chocolate protein powder (about 25–30 g)
• 1/2 cup peanut or almond butter
• 1/3 cup date syrup
• 1 tsp vanilla extract
• 1/2 cup chopped walnuts
• 2 tbsp cacao nibs
• 1/3 cup dark chocolate chips or melts for optional drizzle/dip

Instructions

1. Line an 8×8 pan with parchment.
2. Mix oats, crisped rice, and protein powder in a bowl.
3. Warm nut butter and date syrup until fluid. Stir in vanilla.
4. Combine wet and dry until evenly coated.
5. Fold in walnuts and cacao nibs.
6. Press into pan. Chill 60–90 minutes.
7. For a chocolate finish, melt dark chocolate, drizzle or dip tops, and chill to set before slicing.

Pumpkin Seed Apricot Chewies

Ingredients (makes 12 bars)

• 1 1/4 cups quick oats
• 2 tbsp chia seeds
• 1/2 cup sunflower seed butter
• 1/3 cup maple syrup
• 1/2 tsp ground ginger
• 1/3 cup chopped dried apricots
• 1/3 cup pumpkin seeds (pepitas)
• Pinch of salt

Instructions

1. Line an 8×8 pan with parchment.
2. Combine oats, chia, ginger, and salt.
3. Whisk sunflower butter and maple syrup until smooth.
4. Stir wet into dry, then fold in apricots and pumpkin seeds.
5. Press very firmly using a second sheet of parchment to compact the edges.
6. Chill 1–2 hours, slice into 12.

Blueberry Lemon Cashew Bars

Ingredients (makes 12 bars)

• 1 1/4 cups oat flour (blend rolled oats until fine)
• Pinch of salt
• 1/2 cup cashew butter
• 1/3 cup honey
• 1 tsp lemon zest
• 1 tsp vanilla extract
• 1/3 cup freeze‑dried blueberries, lightly crushed
• 2 tbsp hemp hearts

Instructions

1. Line an 8×8 pan with parchment.
2. Stir oat flour and salt in a bowl.
3. Whisk cashew butter, honey, lemon zest, and vanilla until smooth.
4. Combine wet with dry, then fold in blueberries and hemp hearts.
5. Press into pan and sprinkle a little extra zest on top.
6. Chill 60–90 minutes before slicing.

Quick swap guide

• Oats: Quick ↔ rolled; blend to flour for softer bars
• Nut/seed butter: Peanut, almond, cashew, tahini, sunflower
• Sweetener: Honey, maple, date syrup, brown rice syrup
• Protein: Swap 1/2–1 cup of the dry for protein powder or fine nut flour
• Crunch: Crisped rice, cacao nibs, seeds
• Fruit: Dried cherries, cranberries, dates, raisins, apricots

Make‑ahead plan (12 bars, 15 minutes hands‑on)

1. Line two 8×8 pans with parchment
2. Mix one batch while the binder for the next warms in the microwave
3. Press, score into 12, chill both pans
4. Wrap bars individually for grab‑and‑go

Nutrition‑forward tips

• Aim for 8–12 g protein per bar by adding a scoop of protein or extra nuts
• Keep sugars balanced with fiber from oats, seeds, and fruit
• A pinch of salt and a little acid (lemon zest) make flavors pop

Template you can reuse

Category	Amount	Notes
Dry	2 cups total	Oats, oat flour, protein powder, nut flour, crisped rice
Binder	~1 cup	Nut/seed butter + liquid sweetener + spices
Add‑ins	~1 cup	Nuts, seeds, dried fruit, chocolate, zest

Shopping list (pantry staples)

• Rolled or quick oats
• Nut or seed butter
• Honey, maple, or date syrup
• Nuts and seeds assortment
• Dried fruit
• Dark chocolate or cacao nibs
• Vanilla, cinnamon, flaky salt, citrus

Slice small for a snack, larger for a breakfast bar. Adjust sweetness to taste and press firmly for bars that hold together.

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