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Birdseed Bars

A tasty and filling post-run bar. This recipe was based off Birdseed Bars in Rise and Shine cookbook by Katie Sullivan. 
Keyword: bars
Servings: 12 bars


  • 1 1/4 cups old fashioned oats
  • 1/2 cup sliced almonds
  • 1/3 cup Pepitas
  • 1/4 cup quinoa
  • 1 tbsp chia seeds
  • 1/3 cup dried cranberries
  • 1/2 tsp salt
  • 5 large dates, pitted
  • 1/4 cup almond butter
  • 1/4 cup honey
  • 2 tbsp water
  • 6 tbsp chocolate chips


  • Preheat the oven to 350 degrees F. Line an 8X8-inch baking pan with a piece of parchment paper. 
  • Spread out the oats, almonds, pepitas, and quinoa on a large baking sheet. Bake for about 10 minutes. You don't want the almonds to burn. 
  • Remove from the oven and transfer to a large bowl. Add the chia seeds, dried cranberries, and salt. Stir well. 
  • Put the dates, nut butter, honey, and water into a food processor. Pulse until the ingredients form a thick paste. Scrap down the sides as needed. The dates may be left in tiny chunks. 
  • Spoon the mixture into the bowl with the oats. Stir until well-combined (I like to use my hands). 
  • Spread the mixture into the pan and use your hands to press firmly into the bottom, creating an even layer. 
  • Put the chocolate chips into a small microwave-safe bowl. Microwave on high in 30-second bursts, stirring the chocolate after each one. You want the chocolate to be smooth (depending on your microwave, about 2 minutes). 
  • Drizzle the chocolate over the top of the bars. 
  • Put the pan into the freezer for 30 minutes, or until firm. 
  • Remove the pan from the freezer. Cut into 12 bars. 
  • Keep them stored in an air-tight container in the refrigerator.