Pumpkin Seed Prostate Bars

By Sierra Zuppan and Margo Bachman

We like to include something for the gentlemen out there from time to time. Here is an easy men’s health promoting snack. Pumpkin seed prostate bars boast a stellar line of ingredients that will sure to delight that special man in your life:-) Our sampler happily gobbled up the whole tray!

According to Healthline, “a 2014 study, both pumpkin seed and saw palmetto oil may improve benign prostatic hyperplasia (BPH) symptoms.  Pumpkin seeds have a high zinc content, which is critical to normal prostate function.”  Although BPH is common, it can cause a spectrum of urinary disorders.  Zinc has been shown to reduce prostatic cancer cell activity.  Naturopathic Dr. Kelsey Asplin asserts that “Saw Palmetto is the best-known testosterone-modifying herb due to its ability to reduce 5-alpha reductase and inhibit binding of DHT in the prostate.  It also has tonifying effects in the prostate.”  Because of its phytosterols it can also help with sperm production, erectile dysfunction and premature ejaculation.

Ashwagandha is an adaptogen that can reduce the effects of stress on the body and is a known to boost libido, improve sperm quality and can neutralize free radicals. Needless to say, these Prostate Pumpkin Seed Bars are packed full of nutrients that support men’s health.



1 ¼ C organic rolled oats

1 ¼ C organic raw pumpkin seeds

½ C organic dried blueberries

½ C unsweetened dried coconut flakes

¼ C sunflower seeds

1 Tbsp cinnamon

2 Tbsp saw palmetto power

1 Tbsp ashwagandha powder

2/3 C organic honey

2 Tbsp organic coconut oil

Pinch of salt



Begin by mixing oats, pumpkin seeds, blueberries, coconut, sunflower seeds, and cinnamon in a mixing bowl.

In saucepan or non-stick skillet combine honey, coconut oil, ashwagandha and saw palmetto.  Heat on low until there is a slight bubble, let cool for 1 minute and then add to dry ingredients.

Next, mix well until all the dry ingredients are completely covered.

Put in a greased baking dish and cover with parchment paper.

Let cool and set in fridge for 3-4 hours, remove and cut into preferred size.

To store, an airtight container at room temperature will do, or they can be frozen and stored for up to 3 months.