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Units Scale
  • 1 1/2 cup Blue Diamond Bold Sriracha almonds
  • 1 cup sunflower seeds
  • 3/4 cup pepitas
  • 1/2 cup hemp seeds
  • 1/4 cup sesame seeds
  • 2/3 cup dried cranberries
  • 1/3 cup brown rice syrup
  • 2 tablespoons agave nectar


  1. Line an 8 x 8 baking dish with parchment paper, leave extra on the sides to use when lifting out of baking dish, lightly coat parchment with oil.
  2. In a large bowl mix together the first six ingredients.
  3. Mix the brown rice syrup and agave together in a small saucepan over medium high heat, stirring occasionally. Allow to boil two to three minutes.
  4. Pour over nut and seed mixture and mix quickly to evenly coat. Syrup hardens fast.
  5. Transfer to baking dish and spread in an even layer using a spatula or your hand with a piece of plastic wrap covered over mixture.
  6. Allow to cool completely, about 1 hour outside fridge or 30 to 45 minutes in the fridge.
  7. Lift out of dish using parchment paper and cut bars in desired sizes.
  8. Have fun and enjoy!


Store in airtight container at room temperature or you may want to pre-wrap with parchment paper or foil for an easy on-to-go snack.


  • Serving Size: 1.5 oz.
  • Sugar: 13.1
  • Sodium: 4.2
  • Fat: 18.7
  • Saturated Fat: 2.3
  • Carbohydrates: 21.6
  • Fiber: 4.3
  • Protein: 8.7
  • Cholesterol: 0