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Stacked sesame honey energy squares on a wooden board, toasted seeds visible, soft window light

No-Bake Sesame Honey Energy Squares with Toasted Oats

No-bake oat squares with toasted sesame, sunflower seeds, tahini and honey. Chill 60 minutes, cut into 16, and snack all week.
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 1 hour 18 minutes
Servings: 16 squares
Course: Snack
Cuisine: Healthy Homemade
Calories: 165
Ingredients Method Notes

Ingredients
  

  • 150 g old-fashioned rolled oats (1 1/2 cups)
  • 70 g sesame seeds (1/2 cup)
  • 50 g raw hulled sunflower seeds (1/3 cup)
  • 70 g Medjool dates (about 4); pitted, chopped small
  • 125 g tahini (1/2 cup); stirred well
  • 115 g honey (1/3 cup)
  • 1 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • 1/2 tsp fine sea salt

Method
 

  1. Line a 20 cm / 8-inch square baking pan with parchment, leaving an overhang on two sides to use as handles. Chop the dates into pieces about the size of a raisin.
  2. Toast the oats, sesame seeds and sunflower seeds in a dry 26 cm / 10-inch skillet over medium heat for 5 to 6 minutes, stirring often, until golden and nutty-smelling. Tip them into a mixing bowl and stir in the dates, cinnamon and salt.
  3. Warm the tahini and honey in a 1.5-quart / 1.4 L saucepan over low heat for about 2 minutes, stirring, until loose and pourable. Take it off the heat and stir in the vanilla.
  4. Pour the warm tahini mixture over the oats and stir with a spatula for 1 minute, until every oat is coated and the mixture clumps when squeezed in your hand.
  5. Tip the mixture into the lined pan. Press it down hard with the bottom of a flat measuring cup, working into the corners, until the surface is level and tight.
  6. Chill for 60 minutes, until firm. Lift the slab out by the parchment and cut it into a 4 x 4 grid with a sharp knife to make 16 squares.

Notes

  • Toast the oats and seeds first. Raw oats taste flat and chalky in a no-bake square.
  • Pull the squares out with the parchment overhang before cutting, so the knife doesn't scratch the pan.
  • Cut a 4 x 4 grid for 16 squares, each about 5 cm / 2 inches wide.
  • If the slab softens while cutting, slide it back into the fridge for 10 minutes.