Chocolate Nut and Seed Bars

Chocolate Nut and Seed Bars| A Sweet Spoonful

In my twenties I wanted so badly to own a bakery. A few failed lease attempts (thank God) led to a wholesale granola company that I kept working away at because, well, that’s my personality. I work away at things. I know a lot of people romanticize entrepreneurship and I get it: you’re working for yourself, setting your own hours, and presumably following your dream. But as small businesses grow, what often happens is the reason you were so excited to start the business in the first place (for me, baking and interacting with my community) gets lost in the mires of bookkeeping and lawyers and vendor contracts and hiring and firing. The dream can get lost.

Chocolate Nut and Seed Bars| A Sweet SpoonfulI remember three or four years ago I was invited to a lunch at The Pantry geared towards people who wanted to start a food business. I was there with a few other local business owners, and all the participants could ask questions that we’d each take turns fielding. There was midday wine and beautiful springtime salads and, it turns out, tough questions. One of the women asked where we see ourselves and our business in five years. Not a crazy question. In fact, a pretty common and even a good question, so I was shocked to feel my eyes welling up and my face become hot. When I thought about my business in five years, I couldn’t see a thing. I saw a black hole. And when I thought about myself? I saw a mother. I wanted to have a family.

This was the first time I’d had this realization. I wasn’t one of those women that pretended to be a mommy when I was a little girl or pined for motherhood throughout college. But in realizing that my dream with Marge Granola was feeling like it was coming to an end point, I was worried that — as I tiptoed into my late 30’s — another dream would, too. Sam and I started trying to get pregnant soon after and today Oliver is downstairs singing Old Macdonald with his Aunt Christa after begging me for a second piece of toast with “buttah” and waving to the garbage man from the living room window.

Chocolate Nut and Seed Bars| A Sweet Spoonful

After selling Marge in October, everyone asked me, “What’s next?” While I didn’t know the specifics, I knew that I wanted to work for someone else. I was ready to no longer work for myself. Years ago, I’d fought against the idea of a more traditional career path with everything I had. Maybe it’s because my Dad’s a staunch entrepreneur and I admire and love that about him. Maybe it’s because I found my own success in that lifestyle, which is affirming and validating. But today, with a small singing Oliver in the house and time to think about my next move, I know it’s time for more stability. That’s the season we’re in now.

So next week I start a new job! A real job. I’ve been excited to tell you all about it. I’ll be working over at Simply Recipes as the Director of Sales and Marketing. They’re based here in Seattle, so it’ll be a legit desk job which I haven’t had in many, many years (and yes, it has had me slightly reevaluating my current wardrobe of Madewell jeans + Birkinstocks day in and day out).

Chocolate Nut and Seed Bars| A Sweet SpoonfulMy friend Tara once said to me years ago as we were headed out on a walk: “You know the hardest part about freelancing? You have to work so hard to find the work.” That stuck with me, deeply, for years. I’m tired of working so hard just to find the work (I know all my freelancing homies feel me on some level);  Now, I’m ready to stop looking and hustling to drum up work, and settle in and spend all of my time doing the work.

What does this mean for the blog? Don’t worry. I’m continuing with the site; I can’t imagine giving up the blog after so many years of checking in with you, and sharing recipes and photos. But to be honest I’ll need a little time to settle into my new role. I know many of you are inspired by the quicker weeknight meal ideas, and I’d love to start sharing a few healthy dinners we’ve been making lately that fuel us, so I’ll plan for that. And of course on the brink of berry season, there will likely be baking! Sharing quicker, more impromptu content is always easier on Instagram, so if you’re not following along over there, that’s a great place to connect, too.

So I’ll see you back here soon-ish. With new stories of commutes, and the balancing acts of full-time employment, motherhood, cooking, gardening, summering, dreaming, and doing good work. I can’t wait.

Chocolate Nut and Seed Bars

Chocolate Nut and Seed Bars

  • Yield: 10 large bars (or 20 small squares)
  • Prep time: 10 mins
  • Cook time: 20 mins
  • Inactive time: 1 hr
  • Total time: 1 hr 30 mins

These grain-free bars are refined-sugar free and full of flavor, thanks to the toasted almonds, pecans, cashews and handful of different seeds. As long as you keep the proportions the same, you can use any nuts or seeds you like here — a great excuse for a good old fashioned pantry clean-out. The bars are great as is or, for an elevated approach, the chocolate drizzle feels pretty special. 


For the Bars:

1 cup (145g) toasted almonds
3/4 cup (82g) raw pecans
3/4 cup (97g) raw cashews
1/2 cup (70g) raw pepitas
3 tablespoons sesame seeds
1/4 cup (30g) raw sunflower seeds
1/4 cup plus 1 tablespoon brown rice syrup
1 teaspoon vanilla extract
1/2 teaspoon kosher salt

For the Chocolate Drizzle (optional):

1/3 cup dark chocolate, optional
1/2 teaspoon coconut oil


Preheat the oven to 325 F.

Grease an 8×8 inch square baking pan with butter (or coconut oil) and line with parchment paper, leaving a 1-inch overhang on two of the sides to help with removing the bars once they’re set.

In a medium mixing bowl, toss together the almonds, pecans, cashews, pepitas, sesame seeds, and flax seeds.

In a small saucepan, warm the brown rice syrup, vanilla extract and kosher salt and stir until well combined.

Pour the wet mixture into the nut mixture and stir to coat. Quickly transfer to prepared pan. The mixture is sticky! My trick at this point is to quickly grease the back of a spatula and use it to press the mixture firmly and evenly into the pan in a nice even layer.

Bake for 20-22 minutes, or until the tops are just slightly golden (this can be tough to tell visually, so just trust that they firm up once cool). Allow bars to cool for at least 1 hour in the pan.

Once the bars have cooled completely, use the parchment paper as handles, lifting the bars out of the pan, and slice into 10 even bars (or 20 smaller squares). 

In a small, microwave safe bowl, combine the chocolate and coconut oil and microwave on high until melted, 40-60 seconds (stir halfway through to ensure it doesn’t burn in spots). Dunk a teaspoon in the chocolate and use it to drizzle over each bar in a zigzag design.

Let the chocolate firm up before handling the bars, at least 25 minutes. Store in an airtight container at room temperature for up to 1 week, or in the fridge for 3-4 weeks.


  1. Ashley Rodriguez

    I'm SO excited for you and your family as you start this new adventure. Cheers to life, learning more about ourselves and adapting when seasons change. It's a beautiful life.

    1. megang

      Thank you so much, Ashley. Life is good. xox

  2. Erika Janik

    Congrats, Megan! Listening to yourself and following through are so hard. Hope you love that desk!

    1. Suuzannah Tegner

      These look terrific! I am in isolation as I have cancer. What could I use instead of rice syrup? Golden syrup or honey? Is the quantity the same? Could you help me please?

      1. megang

        Hi, Suuzannah- So sorry for the delay here. The brown rice syrup is great b/c it helps them hold together AND it's not super sweet. I haven't tried these with Golden Syrup but I'd say that's my first vote vs honey. That said, of course I haven't tested them this way so no guarantees. Let me know if you end up trying it! Stay well.

  3. Emily

    Congratulations on the new job and thanks for sharing so honestly about your journey!

  4. nicole

    Congrats, Megan! I totally understand the need for stability in this season. I have a steady part time gig which allows me to be flexible, which is great, but I think I need to get back into freelancing a bit more ... I am not really looking forward to it because, the hustle! Hoping a balance of both is the answer ;) Hope you love the new position!

  5. Carole

    I’m always inspired by how “intentional” you are about your life choices. Without that thoughtfulness, life can grab one by the tail and swing you over it’s head for years you can’t reckaim. Congratulations and best wishes in this new venture.

  6. Sarah

    Good luck with your new job! I’m so pleased the blog will continue - you write so beautifully. I headed over here when I got the email notification today even though I knew the recipe wasn’t for me (nut allergies in our house) because I always enjoy your posts and find something to ponder.

  7. Heather Dunning

    Congrats Megan!! Sounds like a wonderful fit for you :) It’s fun to see someone choose to go down a new path. So glad you’re still teaching st the Pantry though—see you in a few weeks!

    1. megang

      Thank you, Heather! Oh yay! Are you assisting? What a treat :) See you soon!

  8. mary

    Thanks for posting this recipe. I’ve never made nut/seed bars. What do you think would work as a sweetner in place of the 1/4 cup brown rice syrup? Is brown rice sryup less sweet than honey or maple syrup. Thanks!

  9. Kelly Mahan

    I love making these seed bars for snacks. Thanks for the great recipe!

  10. Lynne

    Hi Megan,

    Congratulations on your new position and thank you for so generously sharing your life on this blog! You will have such fun at Simply Recipes!

    A question for you - I've searched the above recipe but can't find an oven temperature. It is always possible that I've just read over it :-). I have everything ready to go so will take a guess of 350 deg and see how it goes.

    1. megang

      So sorry, Lynne! Thank you for catching that; I've added it in now. It was 325 F. I hope the bars turned out well for you and that you're having a nice weekend!

  11. Pauline

    I really resonated with this post, Megan. A few years back, I also experienced the conflict between my ambition for a creative career and the call to become a mother. It took several months of an "identity crisis" to realize that it was my ego that kept urging me to continue with the momentum of my career and the deeper, wiser part of me that said "it's okay to stop, and focus on what matters most right now - your family." I am so thankful that I listened. It's such a hard position for women to be in - the need to choose between career, creativity, and family. I wish there wasn't a need to choose. But until I find the right balance, I am okay to choose me and my family for now. I have a beautiful 1.5 year old boy, took a year off for maternity leave, spent the last several months doing the work/family/life dance, and now entering a new phase thinking about designing a new lifestyle that works for us. There is going to be no one right answer for every season of life, only what's right for right now (which is a mantra I believe every mother eventually adapts). I wish you the best of luck, love, and light in this new season of your life. I'm excited to hear more about your journey as it unfolds!

  12. Lynne

    Hi Megang,

    The bars came out great! I just kept a close eye on them and pulled them out as soon as they looked glossy and toasted. I had never used brown rice syrup before and now I'm hooked on it. I live oversees and am always on the look-out for good substitutes for Karo syrup and rice syrup will do nicely, plus it's not as sweet or processed.

    Thanks again for the recipe. It's a keeper.

  13. Annelies Z

    They are lucky to have you join their team. Congrats Megan-- this sounds like a great fit for you!

    1. megang

      Thank you, Annelies!

  14. Mr Tino

    Wow, love it, Megan.
    Thanks for the great recipe!

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