Clean Organic Multi-Seed Energy Bars (Seed Oil Free)
This organic energy bar contains inflammatory sunflower oil that needs replacement with healthy coconut oil. The bar provides sustained energy from oats and natural fruit sugars, but the seed oil undermines the otherwise clean ingredient profile. DIY version eliminates the problematic sunflower oil while maintaining the same nutritional benefits with superior ingredient quality.
Based on: Organic Energy Bars
· Makes approximately 30 bars
· Serving: 1 bar (28g)
Why This Recipe is Seed Oil Free
Commercial Organic Energy Bars from Sunrise often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
The original Organic Energy Bars may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Ingredients
Organic rolled oats
280g (about 3 cups) · Bob's Red Mill Organic Old Fashioned Rolled Oats
Primary carbohydrate base that provides sustained energy and chewy texture
Omega-3s, lignans, and helps with texture and binding
Organic pumpkin seeds
20g (about 2 tablespoons) · Go Raw Organic Pumpkin Seeds
Mineral-rich protein source, adds satisfying crunch
Organic shredded coconut
15g (about 3 tablespoons) · Let's Do Organic Shredded Coconut
Healthy saturated fats and tropical flavor complexity
Organic quinoa
15g (about 1 tablespoon cooked) · Ancient Harvest Organic Quinoa
Complete protein and adds subtle nutty flavor and texture
Organic vanilla extract
5ml (1 teaspoon) · Simply Organic Pure Vanilla Extract
Flavor enhancer that complements the natural fruit sweetness
Organic cinnamon
3g (1 teaspoon) · Simply Organic Ceylon Cinnamon
Warming spice that enhances sweetness perception and aids digestion
Redmond Real Salt
2g (1/2 teaspoon) · Redmond Real Salt Fine Sea Salt
Mineral enhancement and flavor balancing
Baking soda
1g (1/4 teaspoon) · Bob's Red Mill Baking Soda
Slight leavening for texture, though minimal in no-bake bars
Instructions
Step 1. Prepare your workspace by lining an 8x8 inch pan with parchment paper, leaving overhang for easy removal. Cook 15g quinoa in 30ml water for 12-15 minutes until tender, then cool completely. This gives you the required cooked quinoa for the recipe. Roughly chop the cashews into pieces about the size of pumpkin seeds - you want some texture but not huge chunks that will make pressing difficult.
Step 2. Create your dry mix first: In a large bowl, combine 280g rolled oats, 120g oat flour, 25g chia seeds (let them sit for 5 minutes to start forming gel), 20g ground flaxseed, 15g shredded coconut, 15g cooled cooked quinoa, 3g cinnamon, 2g sea salt, and 1g baking soda. Whisk together thoroughly to ensure even distribution - this prevents clumping and ensures every bite has balanced nutrition.
Step 3. Prepare your fruit and nut mixture: Roughly chop 45g dried apples into raisin-sized pieces. In a separate bowl, combine chopped apples, 90g cranberries, 50g raisins, 75g chopped cashews, 60g sunflower seeds, and 20g pumpkin seeds. Toss together so fruits don't clump when added to the mixture.
Step 4. Make your binding syrup: In a small saucepan over low heat, gently warm 65g coconut oil until just melted (don't overheat). Remove from heat and whisk in 25g olive oil, 40g tapioca syrup, 30g coconut sugar, and 5ml vanilla extract. Whisk vigorously for 1-2 minutes until the coconut sugar mostly dissolves - this creates a smooth binding agent that will hold your bars together perfectly.
Step 5. Combine everything: Pour the warm oil mixture over the dry ingredients and mix thoroughly with a wooden spoon for 2-3 minutes. The mixture should feel slightly sticky and hold together when pressed - if it seems too dry, add 1-2 tablespoons of warm water. Add the fruit and nut mixture last, folding gently but thoroughly to distribute evenly without crushing the fruits.
Step 6. Press and set: Transfer mixture to your prepared pan and press down firmly and evenly using the bottom of a measuring cup or your hands covered in parchment. Really compress it - loose bars will crumble. The surface should be level and compact. Refrigerate for at least 3 hours or freeze for 1 hour until completely firm.
Step 7. Cut and store: Remove from pan using parchment overhang. Using a sharp knife, cut into 30 equal bars (6x5 grid works well). Clean knife between cuts for neat edges. Store bars in airtight container with parchment between layers. They keep 1 week at room temperature, 2 weeks refrigerated, or 2 months frozen.
Storage
Store in airtight container at room temperature for up to 1 week, refrigerated for 2 weeks, or frozen for 2 months. Separate layers with parchment to prevent sticking. Bars are best served at room temperature for optimal texture.
Cost Comparison
Cost per serving (homemade)$0.29
Cost per serving (store-bought)$1.25
Savings77%
Initial ingredient investment is $122 but makes 12+ batches. Bulk buying organic ingredients creates significant long-term savings while ensuring zero seed oils and maximum nutrient density.