BUILT TO PREP

Recipes / Bars, brownies & cookies

Cocoa Raisin Pumpkin Seed Bars

By Tyler Bloomingdale · Built to Prep

Generated food illustration of Cocoa Raisin Pumpkin Seed Bars

Generated illustration; appearance and pictured props may differ from the prepared recipe.

Personalize this recipeAdd to grocery plan

Estimated nutrition per portion

297.5calories
9.7g protein
51.8g carbs
8.2g fat

Sodium: 6 mg / estimated

1 of 4 bars. Estimates change with brands, ingredient ratios, cooking yield and portion size. Unknown sodium is not zero.

Ingredients and shopping list

Full batch: 4 listed servings.

Cooking instructions

Heat oven to 325 F and line an 8 by 4-inch metal loaf pan. Chop nuts or fruit finely. Mix the oats, seeds and other dry ingredients. Warm honey with the listed peanut butter if present, then mix in mashed banana or applesauce and stir into the oats. Pack firmly and evenly into the pan. Bake about 25-35 minutes until edges brown and the middle is set; these are chewy bars. Cool completely in the pan, refrigerate 2 hours, then cut four equal bars by weight. Crumbling means the bars can be served as measured granola clusters, not repaired with uncounted honey.

Meal-prep storage

Refrigerate promptly within 2 hours at 40 F or below; use within 3-4 days. Freeze individual portions up to 2 months for best quality. Thaw in the refrigerator. Dairy mixtures may separate; stir after thawing. These are refrigerated meal-prep bars, not shelf-stable packaged bars.

Ingredient and allergy checks

Listed allergens: None identified; check every label. GF-eligible*. Ingredient badges are not a guarantee of safety. Check all packaged products and cross-contact.

Recipe notes

A protein-forward meal-prep recipe from the Built to Prep collection.

New development recipe; kitchen texture/yield and exact labels need testing.

More bars, brownies & cookies recipes