Minutes Prep time: 10
Minutes Total time: 25
Servings: 8
Difficulty: Intermediate
PAM® Original No-Stick Cooking Spray
1/2 cup oat flour
1/2 cup old-fashioned rolled oats
2 tablespoons ground flax seed
2 tablespoons hulled hemp seed
2 tablespoons sesame seeds
2 tablespoons chia seeds
2 tablespoons DAVID® Sea Salt Pumpkin Pepitas
2 tablespoons DAVID® Sunflower Kernels, Roasted & Salted
1/4 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 stick Earth Balance® Unsalted Vegan Buttery Sticks, softened
1/2 cup Earth Balance® Natural Creamy Peanut Butter (substitute tahini or sunflower butter for nut-free)
1/2 cup maple or agave syrup
1 teaspoon vanilla extract
1/2 cup vegan chocolate chips
1/4 cup dried cranberries
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 81 mg | 8% |
| Carbohydrate | 39 g | 13% |
| Cholesterol | 0 | |
| Total Fat | 37 g | 56% |
| Iron | 3 mg | 19% |
| Calories | 470 kcal | 23% |
| Sodium | 290 mg | 12% |
| Protein | 11 g | 22% |
| Saturated Fat | 8 g | 41% |
| Sugars | 22 g | 2% |
| Vitamin C | 0 |
Preheat oven to 350°F. Spray an 8x8-inch pan with cooking spray and set aside.
In a medium mixing bowl, stir together oat flour, oats, flax, hemp seeds, sesame seeds, chia seeds, pepitas, sunflower seeds, salt, baking soda, and cinnamon.
In another medium bowl, stir together Earth Balance® spread, peanut butter, maple syrup, and vanilla until well blended. Add dry ingredients and mix well; fold in chocolate chips and cranberries.
Scrape batter into prepared pan and spread evenly. Bake in center of oven 22 to 26 minutes, or until golden brown and center is set. Let cool before cutting vegan super seed bars into squares.
Plant-Based Super Seed Bars
