Paleo Coconut Honey Breakfast Bars
How to Make It
Step 1
Preheat the oven to 300 F (150 C). Prepare a 9” x 13” pan by lining it with parchment paper and nonstick cooking spray. In a mixing bowl, combine the sprouted pumpkin seeds, unsweetened shredded coconut flakes, sliced almonds, chia seeds, diced dried apricots, and raisins. Stir to combine.
Step 2
Combine the honey and coconut oil in a small saucepan. Bring the mixture to a boil, making sure to swirl the pan to mix the ingredients together. Simmer for 2-3 minutes. This process will heat the honey to slightly caramelize it and make it thicker as it cools.
Step 3
Pour the honey mixture over the seed mixture. Stir well to combine. Make sure the honey is coating all the pieces.
Step 4
Pour the mixture into the prepared pan and press the mixture into the pan. Bake for 25 minutes. Allow the bars to cool sufficiently before placing them into the refrigerator to chill until firm. Once firm, cut the bars into 16 pieces.
Ingredients
- Pumpkin Seed Kernels (shelled) Roasted With Salt – 1.5 cup
- Coconut, dried, shredded or flaked, unsweetened – 4 cup
- Almonds – 0.5 cup, chopped
- Chia seeds – 3 tbsp, whole pieces
- Apricots Dried – 0.5 cup, halves
- Raisins – 0.25 cup, whole pieces
- Raw honey – 0.67 cup
- Coconut oil – 12 tbsp