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Stack of pan-made nut and seed bars with one bar being lifted by hand to show crisp, crunchy texture. Healthy no-bake snack made with almonds, cashews, sesame seeds, and natural sweetener. Paleo, gluten-free, and refined sugar-free.

Pan-Made Nut and Seed Bars | Healthy, Easy, Paleo

Annie, Healthy Food by Annie
These homemade nut bars are a game-changer, made in a single pan. Naturally sweetened and free from refined sugars, oils, and grains, they’re crunchy, delicious, and packed with protein, fibre, and healthy fats. Perfect for an energy-boosting snack that’s much healthier than store-bought options.
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Prep Time 10 minutes
Cook Time 8 minutes
Cooling Time 30 minutes
Total Time 48 minutes
Course Breakfast, Energy Bars, Healthy Snacks & Treats
Cuisine Gluten-Free, Paleo, Refined Sugar Free, Vegan Option
Servings 9
Calories 230 kcal

Ingredients
  

  • ¾ cup (100g) almonds
  • ¾ cup (100g) cashews
  • ¾ cup (100g) walnuts
  • ¼ cup +2 tablespoons (40g) sesame seeds
  • ¼ cup (30g) dried cranberries (no added sugar)
  • ¼ cup (60ml) honey or maple syrup for vegan option
  • ½ teaspoon vanilla extract
  • pinch of salt

Instructions
 

  •  Toast Nuts & Seeds in the Pan
    Heat a pan over medium heat. Add the almonds, cashews, walnuts, and sesame seeds. Stir and toast them together for 4–5 minutes until fragrant and lightly golden.
  • Add Cranberries & Sweetener
    Add the dried cranberries to the pan. Drizzle honey or maple syrup over the mixture, and cook for an additional 2–3 minutes, stirring continuously to coat everything evenly.
    Three-step image showing the process of making nut and seed bars: toasting nuts and seeds in a pan, drizzling honey, and mixing ingredients. One-pan method, paleo and gluten-free snack preparation.
  • Press & Shape
    For Silicone Bar Molds: Transfer the warm mixture directly into each silicone bar mold. Use a rubber spatula to press down the mixture firmly, shaping each bar. Alternatively, place a piece of baking paper on top and press down with your fingers if preferred.
    For a Loaf Tin: If you don’t have bar molds, use a loaf tin lined with baking paper. Press the mixture firmly and evenly with a rubber spatula. To smooth it out, place a piece of baking paper on top and press down with your hands to create an even, compact layer.
    Three-step collage showing how to press warm nut and seed mixture into silicone bar moulds using a spatula and baking paper with fingers. Compacting for firm texture. No-bake, paleo, and clean-eating friendly snack.
  • Allow to Cool Completely
    Let the bars cool completely. For best results, place them in the fridge for 30 minutes or more after they’ve cooled to room temperature. This will help them firm up and make them easier to remove from the molds. If using a loaf tin, chilling also makes them easier to slice.
    Final nut and seed bars removed from silicone moulds, shown close-up to reveal shiny surface and crunchy texture. Homemade, no-bake, protein-packed snack. Free from grains, oils, and refined sugars.
  • Enjoy
    Your pan-made nut and seed bars are ready. For the best texture, store them in an airtight container in the fridge, where they’ll stay fresh for up to a week.
    Close-up of a homemade nut and seed bar highlighting the shiny surface, toasted nuts, and sesame seed texture. Naturally sweetened, protein-rich, and ideal for clean eating or paleo diets.

Note: These bars are great for meal prepping, providing a clean, energy-boosting snack with a satisfying combination of sweetness, crunch, and nuttiness.

    Notes

    Tips to Make the Best Bars
    1. Toast the Nuts and Seeds Properly
      Toasting enhances flavor and adds a pleasant crunch. Stir frequently over medium heat to prevent burning and achieve a light golden colour.
    2. Use a Good-Quality Pan
      A non-stick or heavy-bottomed pan helps toast ingredients evenly and prevents sticking, ensuring the sweetener coats everything well without burning.
    3. Press Firmly for Even Bars
      • Silicone Moulds: Use a spatula or baking paper to press each bar down firmly. One piece of baking paper can be reused for pressing all bars.
      • Loaf Tin: Line with baking paper, press the mixture firmly, and smooth the top with a second piece of paper pressed by hand.
    4. Allow to Cool Completely
      Cooling before handling helps the bars firm up. For best results, chill them in the fridge after they reach room temperature.
    5. Store for Freshness
      Refrigerate in an airtight container for up to a week. Chilling enhances texture and keeps them fresh.
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