Healthy snacks come in so many different varieties. They can be sweet, savory, crunchy, chewy, or a combination to satisfy your cravings, curb hunger, and provide nutrition. However, there are so many unhealthy snacks that contain preservatives or artificial ingredients that are more readily available and therefore chosen over the healthier varieties. That is why I recommend making your own healthy snacks, like these Birdseed Bars, to avoid the temptation of choosing pre-packaged or over-processed snacks that are easy to find and often inexpensive.
Birdseed Bars are perfect for when you crave a crunchy snack. And they are super easy to make and have so many layers of complex texture thanks to the different ingredients. This recipe creates a large batch that can be cut into different size squares that work well as a midday or late afternoon snack, fit in a lunch box or work well as a healthy dessert, or can serve as a healthy meal option. Lastly, the ingredients are easy to find and the whole recipe comes together in minutes.
You can swap in ingredients to make the recipe can be more savory or sweet depending on your taste. Plus, different kinds of nuts, dried fruit, or seeds can be added to give more textures or flavors. The possibilities with this snack are endless!
- 1 cup sesame seeds
- 1 cup sunflower seeds
- 1 cup shredded unsweetened coconut
- 1 cup nuts chopped (walnuts, pecans, or almonds)
- 1 cup raisins (brown, golden or use dried cranberries, blueberries or cherries)
- ½ cup unsalted butter
- ¼ cup honey (natural honey works best, and I always recommend honey from the Tanis Apiary in Pompton Plains, New Jersey)
- ½ cup light brown sugar
- Preheat oven to 400 degrees.
- Spread the sesame seeds, sunflower seeds, coconut, and nuts on a baking sheet. Roast for 6-8 minutes until slightly browned.
- In a large bowl, add the roasted seeds, nuts and coconut. Add in the raisins or dried berries. Stir to combine.
- Melt the butter, sugar and honey. Stir to combine.
- Add butter mixture to seed mixture. Stir to combine.
- Press onto a dry baking sheet. Allow to cool fully.
- When cooled, cut into 2 x 2-inch squares. Wrap in plastic wrap individually or store in an air tight container-use wax or parchment paper on the bottom of the container and between the layers to avoid sticking.
Featured photo by Hayley Maxwell