This post was sponsored by Sunbutter

In the morning, I need to have a bite to eat with my coffee before I can fully open my eyes. It doesn’t have to be a lot, just a quick bar or some oatmeal is more than enough to get me out of bed. I started making my own “protein bars” or “energy bars” or however you want to label them. I like to call them my breakfast bars. Loaded up with seeds and seed butters, and of course some chocolate, they satiate and energize me so I can start my day. These bars will last for a few days in the fridge if sealed in an airtight container. They’re chewy and have a lovely roasted, earthy flavor.

Free from: peanuts, tree nuts (excluding coconut), dairy, egg, soy, wheat, fish, shellfish
Alternatives: Suitable for vegans if maple syrup is used instead of honey. Suitable for vegetarians. Sunflower seeds can be added (in part, or instead of) pumpkin seeds.

Ingredients
3/4 cup Sunbutter - unsweetened
1/4 tsp ground cinnamon
2 tbsp black chia seeds
1/4 cup shelled, salted pumpkin seeds (or add 1/4 tsp salt if they are unsalted)
1/4 cup organic honey
2 tbsp raisins or other chopped, dried fruit
1/4 cup enjoy life mini chips
1 cup shredded coconut flakes (sub: large oat flakes)

Add the Sunbutter, cinnamon, chia seeds, and pumpkin seeds to a food processor and pulse until they have ground down to a sandy consistency. Add the honey and dried fruit and pulse until it comes together and softens. Fold in the chocolate and coconut flakes so that it forms a dough. Line a square 8 inch cake pan with parchment paper. Press the mixture into the pan using a wet spoon to prevent from sticking. The mixture should be as evenly spread out as possible.

Bake at 375F for 10 - 12 minutes or until edges are deep brown. Let cool completely before cutting into squares.

Makes 9 squares, or however many bars you choose to cut it into.

If you liked this recipe, be sure to check out my video on how to make homemade oat flour and oatmeal chocolate chip cookies!