Let’s be real — life is busy, and it’s all about balance.
I love having a little sweet treat in the afternoon with my tea or coffee. Something homemade, not too heavy, and ideally with a little goodness packed in. That’s why I always try to have something like these no-bake trail mix snack bars or my viral crispy cups on hand.
Once you start making your own snacks, you honestly won’t want to stop. They taste better, you know exactly what’s in them, and they’re surprisingly easy — especially when you keep your pantry stocked with the basics like oats, seeds, and natural sweeteners.
Why You’ll Love No-Bake Trail Mix Snack Bars:
- No baking required
- Naturally sweetened — no refined sugar
- Full of texture and flavour
- Packed with healthy fats and fibre
- Perfect for on-the-go snacks or lunchboxes
- Freezer-friendly — stash a few for later!
The Perfect Snack for You & the Kids
These bars are naturally sweetened with dates and syrups, loaded with healthy fats from seeds, and contain slow-release carbs from oats. So they’re more than just a sweet bite — they actually sustain you through the afternoon slump.
And if you’re out and about on weekends — especially if you’re spending time on the sidelines watching sports training or waiting in the car after activities — they’re the perfect grab-and-go snack.
I often pack a flask of tea for myself or hot chocolate for the kids during the colder months. These bars make the perfect little extra to enjoy alongside something warm.
So whether you’re craving something sweet with your cuppa, fuelling up after school sports, or just want a better option on hand — give these bars a try. They’re simple, satisfying, and full of the kind of ingredients you can feel good about.
Life’s all about balance… and this is my kind of treat. ✨
Let me know if you try them — I’d love to hear what mix-ins you use!
No-bake trail mix snack bars
Equipment
Ingredients
- 15 dried dates pitted and soaked for 5 minutes
- 100 g chocolate milk or dark chopped
- 1 tbsp coconut oil
- 1 cup oats – 100g
- ½ cup pumpkin seeds- 50g
- ¾ cup sunflower seeds – 75g
- ¼ cup cranberries -30g
- 1 tbsp date syrup
- 1 tbsp agave syrup
- For the top:
- 100 g chocolate melted – milk or dark
- 1 tbsp coconut oil
- Optional extras pumpkin seeds/sunflower seeds/ dried cranberries to sprinkle
Instructions
- Line an 8inch square tin with parchment paper. Boil the kettle, put the dates in a bowl and soak them for 5 minutes to soften. Then strain off the water.
- Melt the chocolate and coconut oil together in a bowl in the microwave, do this in short bursts, so the chocolate doesn’t burn, mix well.
- In a processor blend the dates along with the melted chocolate mix, it will look like a paste.
- Add in the rest of the ingredients and blend until it’s coarse, stop and scrape down a few times if needed.
- Pour into the tin and push down to flatten, use an extra piece of parchment paper to help to get it nice and flat.
- Melt the chocolate and coconut oil together for the top and pour over until covered. Sprinkle extra seeds, cranberries on top. Put in the fridge to set for 3 hours. Slice into bars.
- Store in fridge for up to 5 days
