Cranberry and Pumpkin Seed Bars

These bars make the perfect on-the-go snack. Grab one as breakfast on a hectic morning or pop one into your gym bag for an after-workout treat.

Feel free to replace the dried cranberries with another dried fruit you might have on hand. Yellow raisins, dried blueberries, or dried apricots are all delicious here.


1 1/2 cups (350 mL) gluten-free oats

1/2 cup (125 mL) puffed brown rice cereal

2 Tbsp (30 mL) flaxseeds

1/2 cup (125 mL) crumbled coconut ribbons

1/2 cup (125 mL) raw pumpkin seeds

1/2 cup (125 mL) dried cranberries, roughly chopped

2 Tbsp (30 mL) coconut oil

1/2 tsp (2 mL) orange zest

1/4 tsp (1 mL) ground cardamom

2 Tbsp (30 mL) liquid honey

1/2 cup (125 mL) light coconut milk

6 Tbsp (90 mL) Almond and Pumpkin Seed Butter


Preheat oven to 325 F (160 C). Line 8 x 8 in (20 x 20 cm) square baking pan with parchment paper and set aside.

In a large bowl, stir together oats, brown rice cereal, flaxseeds, coconut ribbons, pumpkin seeds, and cranberries. Set aside.

In a small saucepan, add coconut oil, orange zest, cardamom, honey, coconut milk, Almond, and Pumpkin Seed Butter, and place over medium heat. Stirring constantly, bring mixture to a simmer.

Pour warm mixture over oat mixture and stir together until well combined. Transfer mixture to prepared baking pan and press into an even layer. Bake until golden brown, about 20 to 25 minutes. Let cool, then freeze before slicing into 12 bars. Bars may be kept in the refrigerator.


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