Rating: 4.5 stars
16 Ratings
  • 5 star values: 9
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1
  • 16 Ratings

These chewy energy bars are packed with protein and fiber—perfect for a breakfast on the go or tiding you over between meals. A homemade bar is not only rewarding to make, but it doesn’t have any chemicals, stabilizers, or fillers—it’s just the good stuff. In the case of this recipe, that means fragrant toasted coconut for a ton of flavor without sugar and dried plums (which you might know as prunes) for sweetness. Look for glossy, plump dried plums, which will make these bars moister. Once you’ve tried the recipe customize to your heart’s delight—swap in your favorite nut for the walnuts, a different seed for the sunflowers, or even some dates to mix with the dried plums.


Credit: Jennifer Causey

Recipe Summary

45 mins
15 mins
12 bars


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350°F. Line an 8-inch square baking pan with 2 crisscrossed pieces of parchment paper, leaving a 4-inch overhang on all sides.

  • Spread walnuts and sunflower seeds in an even layer on a rimmed baking sheet and bake for 5 minutes. Add coconut to baking sheet in an even layer. Return to oven and bake until coconut is golden and fragrant, about 3 minutes. Let cool to room temperature.

  • Meanwhile, process oats and salt in a food processor until finely ground; transfer to a small bowl.

  • Add prunes and process until a smooth paste forms, about 2 minutes. Add oats and cooled walnut mixture and pulse, scraping down sides of bowl as needed, until well combined but pieces of walnuts are still visible, about 15 pulses.

  • Transfer mixture to prepared pan and fold the overhanging parchment over the top. Press mixture firmly and evenly into pan using a flat-bottomed measuring cup. Top with strawberries, pressing lightly to adhere.

  • Refrigerate until set, about 20 minutes. Using the overhanging parchment paper, carefully lift mixture out of pan. Cut into 12 bars. Store tightly covered in the refrigerator for up to 1 week.