These fruit and nut snack bars are tasty, chewy and crammed full of fruits, nuts and seeds. Taking less than an hour to make they make a great healthy snack in between meals at only 200 calories each.
Folks these healthy fruit and nut snack bars make excellent alternatives to those unhealthy ones you might find on the supermarket shelf.
It’s so temping to grab something off the shelf when you’re busy and hungry isn’t it?
But, if you just take 30 minutes of your day to make these then that problem isn’t an issue any more.
You’d have these handy grab and go snack bars to stop that temptation!
Tasty, chewy, filled with fruits, nuts and seeds, vital vitamins and minerals and at only 200 calories each, these fruit and nut snack bars also make ideal kids lunchbox snacks.
I’d say they probably have a lot more energy in them than a bag of crisps too.
And they’re certainly much healthier than a bag of crisps with much less saturated fat!
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Other Snack Recipes You Might Also Like
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- No-bake almond oat bars are crammed full of delicious healthy oats, almonds, almond butter and honey. Easily portable, they’re a guaranteed energy boost just when you need it most.
- No bake banana energy bars make a fantastic tasty snack that will help boost your energy levels and keep you fuller for longer. Stuffed full of healthy fruits, seeds and nuts, they’re refined sugar free and only 259 calories each!
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Fruit and Nut Snack Bars Recipe
I think you’ll also love these fruit and nut snack bars as they can be pretty versatile too.
You can vary the ingredients by trying out different combinations of nuts or dried fruits.
I’d love to hear what you think of my recipe in the comments below and please do rate my recipe 5* if you like it! 🙂
These fruit and nut snack bars are tasty, chewy and crammed full of fruits, nuts and seeds.
- 60 g plain wholemeal flour (I use fine plain wholemeal flour)
- 50 g porridge oats
- 1 tsp baking powder
- ½ tsp salt
- 1 tsp cinnamon
- 130 g sultanas
- 60 g dried cranberries
- 120 g roughly chopped almonds
- 40 g pumpkin seeds
- 40 g desiccated coconut
- 2 large eggs , beaten
- 1 tbsp olive oil
- 2 tbsp runny honey
- Pre-heat oven to 190cFan
- Line a 28cm x 22cm shallow baking tray with a sheet of tin foil. Enough tin foil so that you’ll be able to remove the contents once baked.
- Put all of the flour, oats, baking powder, salt, cinnamon, fruit, nuts, seeds and desiccated coconut ingredients into a large mixing bowl and mix everything together.
- Add the beaten eggs, olive oil and runny honey and stir the mixture together ensuring that all the ingredients have an equal coating.
- Spoon the mixture into the baking tray and press down with the back of a metal spoon. Ensure the baking tray is evenly covered.
- Bake for 12 – 15 minutes until the mixture is firm and just golden brown and no more.
- Remove from oven, allow to cool a little, and then carefully remove the slab from the tin foil onto a bread board to be cut into 12 equal sized bars.
Store in an airtight container. One batch made at the weekend should last all the way through to the next weekend!