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Easy LunchBox Berry & Grain Snack Bars

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Easy LunchBox Berry & Grain Snack Bars

These berry and grain snack bars are chewy, sweet enough to be delicious but contain no added refined sugar, and are packed with mineral-rich seeds. They are quick and easy to make, hold well at room temperature and make perfect lunch box snacks!


If you are packing lunchboxes you will know the constant challenge of finding great lunchbox ideas that are healthy, yum and interesting. These berry and grain snack bars are the perfect lunchbox addition. They can be dressed up in chocolate swirls or left plain. Filled with nutritious seeds, grains and sweet berries inside, they tick the box for mom and the kids.


LunchBox Ideas: Berry & Grain Snack Bars!

These bars are jam packed with millet, quinoa, oats, hemp seeds, sunflower seeds or pumpkin seeds and either dried blueberries or cranberries (or both), with ground flaxseed and coconut oil to bind, and honey to sweeten. High in protein and full of energy - they make a great snack between meals or a pre-breakfast boost, as well as in lunchboxes.


How To Make Berry And Grain Snacker Bars


  • 1/2 cup raw white quinoa
  • 1/2 cup raw millet
  • 1/2 cup rolled oats
  • 1/3 cup dried blueberries or cranberries
  • 1/4 cup hemp hearts (shelled hemp seeds)
  • 1/4 cup sunflower seeds or pumpkin seeds
  • 1/4 cup raw honey
  • 1/4 cup nut butter or sunflower butter
  • 2 tablespoons virgin coconut oil
  • 1 tablespoon ground flaxseed*
  • 1/4 teaspoon fine sea salt
  • 1/4 cup chocolate callets to decorate (optional)


*No grond flaxseed? Place 2 tablespoons of whole linseeds/flaxseeds in a food processor with a grinder blade or coffee grinder for a few minutes until smoothly ground.

Due to the high levels of oil in flaxseeds ground flaxseed should be made as needed and consumed as soon as possible, or stored in the fridge.


    1. Preheat the oven to 180'C. Line a 20cm x 20cm square baking pan with wax paper. PS: A second pan of the same size is useful to compress the bars, but not essential.
    2. In a large mixing bowl, mix together the millet, quinoa, oats, dried berries, hemp seeds, pumpkin/sunflower seeds and berries.
    3. In a small saucepan, mix together the honey, nut butter, coconut oil, ground flaxseed and salt over low heat until smooth and caramel-like.
    4. Pour the wet mixture over the dry and stir well until all the dry ingredients are evenly coated. Often easier to do with your hands than a spoon, if you are willing to get your hands dirty.
    5. Spoon mixture into the baking pan. Place a second layer of baking paper on top of the mixture and press your second pan down onto the mixture to compress. If you do not have a second pan of the same size use a small rolling pin or firmly roll a full can of something over the top layer of baking paper to compress the mixture tightly. (Compressing the mixture tightly is a VERY important step).
    6. Bake for 22 to 26 minutes until the surface is no longer tacky to touch and the top is light brown and edges beginning to turn deep golden.
    7. Remove from the oven and let cool completely in the pan.
    8. Once fully cooled, grasp the edges of the baking paper and lift the bar out the pan.
    9. Optional step: In a separate bowl melt the chocolate callets in the microwave for 30 seconds and drizzle over the bars.
    10. Slice and place in the fridge for an hour for final hardening.
    11. Store in sealed container in cool place.


Serve and enjoy!