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Course: Breakfast
Keyword: Dairy-Free, Gluten-Free, Healthy, Make-Ahead, Seedy Date Bars, Snacks

Seedy Date Bars

Alton Brown's Seedy Date Bar Recipe
ACTIVE TIME: 15 minutes
TOTAL TIME: 2 hours 15 minutes
Yield: 12 bars
Seldom do so many superfoods come together in a recipe you would actually want to eat.
Packed with dates, dried apricots, and nutrient-dense seeds like pumpkin, chia, and flax, these bars are best consumed for breakfast or anytime a quick energy boost is required.
This recipe first appeared in EveryDayCook.
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  • 8 ounces Medjool dates, pitted
  • 4 ounces dried apricots
  • 1 ounce crystallized ginger
  • 1 tablespoon orange zest, from 1/2 orange
  • 1/2 teaspoon kosher salt
  • 1/2 cup pepitas or green pumpkin seeds
  • 1/2 cup raw sunflower seeds
  • 1/2 cup unsweetened coconut flakes
  • 2 tablespoons chia seeds
  • 1 tablespoon flaxseed
  • 1 tablespoon sesame seeds

Specialized Hardware

Digital kitchen scale
Food processor
Alton Brown's Seedy Date Bar Recipe
ACTIVE TIME: 15 minutes
TOTAL TIME: 2 hours 15 minutes
Yield: 12 bars


  • Line an 8-by-8-inch pan with parchment paperSpritz the baking pan with water to help hold the paper in place. and set aside.
  • Combine the dates, apricots, ginger, orange zest, and salt in the bowl of a food processor and blend until the mixture forms a thick paste, about 1 minute. Stop to scrape down the sides of the bowl one time.
  • Set a 12-inch skillet over medium-low heat. Add the pepitas to the pan and cook, tossing occasionally for 1 1/2 minutes, then add the sunflower seeds and continue toasting for another 5 minutes. Finally, add the coconut, chia seed, flaxseed, and sesame seeds, and toast for 3 minutes. The mixture should be fragrant and the sunflower seeds and coconut flakes lightly browned.
  • Add the toasted seeds to the date mixture in the food processor and pulse 5 to 10 times or to desired consistency.
  • Scrape the mixture into the prepared pan and press into an even layer. Refrigerate for 2 hours, then cut into 12 bars with a pizza cutter. Store in an airtight container separated with parchment for up to 1 week.
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