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Pumpkinseed, Date, and Tahini Bars

Photo: Jennifer Causey; Styling: Kira Corbin

Hands-on time 15 mins
Total time 45 mins
Yield

Serves 14 (serving size: 1 bar)

These homemade bars are perfect for packing lunches or for an after-school snack. 

Ingredients

  • 1/3 cup tahini
  • 1/3 cup brown rice syrup
  • 1 tablespoon olive oil
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1 1/4 cups puffed barley cereal
  • 1 cup old-fashioned rolled oats
  • 2/3 cup prechopped dates
  • 1/3 cup toasted pumpkinseed kernels
  • Cooking spray
  • 3 tablespoons toasted uncooked quinoa

Nutrition Information

  • calories 149
  • fat 6.2 g
  • satfat 0.9 g
  • monofat 2.5 g
  • polyfat 2.3 g
  • protein 4 g
  • carbohydrate 21 g
  • fiber 2 g
  • cholesterol 0.0 mg
  • iron 1 mg
  • sodium 103 mg
  • calcium 16 mg

How to Make It

  1. Preheat oven to 350°. Combine tahini, syrup, olive oil, vanilla, and salt in a microwave-safe bowl. Microwave at HIGH 1 minute or until bubbly. Combine cereal, oats, dates, and pumpkinseed kernels in a medium bowl. Pour tahini mixture over barley mixture; toss well to coat. Press into an 11 x 7-inch baking dish coated with cooking spray. Sprinkle with quinoa, pressing to adhere. Bake at 350° for 10 minutes or until set. Cool completely in dish.