No-Bake Trail Mix Bars

Warning- these no-bake trail mix bars may be addictive! If you enjoy the flavor combo of sweet and salty tastes, you’ll definitely want to give these a try. These snack bars have a similar vibe to the familiar, no-bake oatmeal balls or bars. Though since these are made with loads of nuts and seeds, these trail mix bars are a snack which will keep you from feeling hungry again in an hour. And, therefore, keep you and/or your kids from raiding the pantry…. again. Win, win!

If you’re quarantined at home with young kids, this is a great recipe to make with them, also. Lots of measuring, lots of pouring. A little mixing. No raw ingredients which need to be cooked before consuming. No waiting around, shooing people away from the oven. Just mix it all and press it into a pan. Easy peasy, lemon squeezy. Then you can move on to my favorite part – sinking your teeth into this gooey, crunchy, salty-sweet, scrumptious trail mix bar. Yum! Now go raid the pantry and get no-baking!

No Bake Trail Mix Bars – My Healthy Harvest

No-Bake Trail Mix Bars

Hearty, portable snack of nuts, seeds, dried fruit, and chocolate chips pressed into bars. No cooking or baking required.
Prep Time15 mins
Total Time15 mins
Course: Snack
Cuisine: American
Keyword: dairy-free, egg-free, gluten-free, nightshade-free, paleo, soy-free
Servings: 12 bars

Ingredients

  • 1 cup pecans
  • 1 cup walnuts
  • 1 cup banana chips
  • 1 cup unsweetened coconut flakes
  • 1 cup raisins
  • 1/2 cup chocolate chips make sure dairy-free
  • 1/3 cup honey
  • 1/4 cup coconut oil, melted I use refined coconut oil
  • 1/4 cup sunflower seed butter
  • 1 tsp cinnamon
  • 1 tsp vanilla extract
  • 1/2 tsp salt

Instructions

  • Pulse pecans, walnuts, and banana chips in food processor until coarse in texture and crumbly.
  • In a large bowl, whisk coconut oil, sunflower seed butter, honey, cinnamon, salt, and vanilla extract until combined.
  • Pour nut and banana chip mixture into the large bowl with wet ingredients. Add coconut flakes, raisins, and chocolate chips. Using a spatula, mix to combine.
  • Line an 8×8 glass pan with parchment paper. Pour mixture into lined glass pan. Press down evenly into pan. Cover with lid or plastic wrap. Freeze for at least 1 hour.
  • Remove from freezer. Cut into 12 bars. Store in the refrigerator.

Notes

Do not over-process the pecans/walnuts/banana chips. If you do, you will end up with nut butter, and the texture of the bars will be gloppy.
Because coconut oil melts around 75 degrees, storing the bars in the fridge (or freezer) works best. If the coconut oil starts to melt, the bars will fall apart and crumble. It will still be tasty, but you’ll be eating it with a spoon instead.
Bars last week for 1 week in the fridge. Longer in the freezer. Freeze individual bars wrapped in parchment to be able to easily remove one bar at a time.

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