Cranberry and Pumpkin Seed Bars


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Cranberry and Pumpkin Seed Bars

These bars are sure to hit the spot, whether as an on-the-go breakfast on a hectic morning or a satisfying after-workout snack that fits conveniently in your gym bag. Feel free to substitute the dried cranberries with another dried fruit you might have on hand, like yellow raisins, dried blueberries, or dried apricots.
Servings: 16 Bars
Calories: 143kcal
Author: Lawren Moneta


  • 1 1/2 cups rolled oats
  • 1/2 cup puffed brown rice cereal
  • 2 Tbsp flaxseeds
  • 1/2 cup crumbled unsweetened coconut flakes
  • 1/2 cup raw pumpkin seeds
  • 1/2 cup dried cranberries, roughly chopped
  • 2 Tbsp coconut oil
  • 1/2 tsp orange zest
  • 1/4 tsp ground cardamom
  • 2 Tbsp liquid honey
  • 1/2 cup light coconut milk
  • 6 Tbsp nut or seed butterof choice


  • Preheat oven to 325 F. Line 8 x 8 inchsquare baking pan with parchment paper and set aside.
  • In large bowl, stir together oats, brownrice cereal, flaxseeds, coconut flakes, pumpkin seeds, and cranberries. Setaside.
  • In small saucepan, add coconut oil, orangezest, cardamom, honey, coconut milk, and nut or seed butter, and place overmedium heat. Stirring constantly, bring mixture to a simmer.
  • Pour warm mixture over oat mixture and stirtogether until well combined. Transfer mixture to prepared baking pan and pressinto an even layer. Bake until golden brown, about 20 to 25 minutes. Let coolcompletely in pan before slicing into 16 bars. Bars may be kept in therefrigerator.


Calories: 143kcal | Carbohydrates: 14g | Protein: 4g | Fat: 9g | Saturated Fat: 4g | Sodium: 20mg | Fiber: 2g | Sugar: 6g
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!

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