Healthy Tahini Granola Bars

Healthy Tahini Granola Bars | Nourish SF

When we have overnight guests coming, I like to make a batch of healthy snack bars before they arrive...

It can be difficult to eat healthy while traveling, so healthy and homemade snacks are especially nourishing. These no-cook snack bars are filled with seeds, nuts and dried fruit. I've included prunes, because let's be real: They are helpful to consume on the first couple of days of a trip. These bars are also my go-to when heading out of town myself. On really busy days, I sometimes will grab a bar for breakfast because they're that nutritious!

Healthy Tahini Granola Bars

Makes: about 20 bars

  • 2 cups gluten free rolled oats
  • 1/2 cup raw cashews
  • 1/2 cup raw pecans
  • 1/2 cup shredded coconut
  • 1/4 cup raw pumpkin seeds
  • 2 tablespoons flaxseeds
  • 1/2 cup dried prunes, chopped
  • 1/2 cup raisins
  • 1/2 teaspoon kosher salt
  • 1/2 cup brown rice syrup
  • 1/2 cup tahini
  • 1 tablespoon coconut oil
  • 1 ½ teaspoon vanilla extract
  • 1/4 cup toasted sesame seeds
  • 1/4 cup toasted black sesame seeds

  1. Preheat oven to 350°F. Line a 9 x 9" cake pan and coat it lightly with coconut oil.
  2. Combine first five ingredients and spread it out on another baking sheet (from oats through flaxseeds). Bake nut mixture until everything is golden, about 10 minutes. Stir, then place back in oven for 5 more minutes.
  3. While the nuts are roasting, in a small pot over low heat, combine the brown rice syrup. tahini and coconut oil and whisk frequently until heated through (be careful not to let it burn), about 3 minutes.
  4. Once the nut mixture is done toasting, remove it from the oven and place it in a large mixing bowl. Add the dried fruit and salt; stir to combine. Pour the hot brown rice syrup mixture over the nut mixture and stir to combine well.
  5. Place the sticky mixture into the 9 x 9" cake pan. Sprinkle with black and white sesame seeds. Press down firmly and evenly (imagine you're making Rice Krispies treats here). Place the pan in the refrigerator for 2-3 hours or overnight. Slice into bars and store in a large tupperware in the fridge for up to two weeks.