Sunflower Granola Bars

Sunflower Granola Bars

I love granola bars! They are a quick, healthy, running out the door and I haven’t had breakfast yet, kind of snack, but I can’t handle all the additives in store-bought granola bars. So I started experimenting with different recipes. They were either too dry, too sweet, not sweet enough. I finally created a granola bar that met all of my high standards. This recipe is nut free and therefore school friendly. I wanted to add a little bit of fun with coconut and the chocolate chips. These granola bars are seriously yummy and they stick together very well. They will last at least a week in the fridge so make them on Sunday and you’re covered for the week!


Sunflower Granola Bars


2 cups rolled oats

1 cup sunflower seeds (I also love pumpkin seeds!)

1/4 cup unsweetened coconut

2 tablespoons coconut oil (substitute sunflower oil)

1/2 cup honey

1/2 cup sun butter (or any butter of choice)

1 teaspoon pure vanilla extract

1/2 cup dried fruit (dates, raisins, cranberries, apricots)

I use cranberries and dates. So yummy!

1/2 cup puffed cereal (rice crispies)

2 tablespoons ground flax seed (optional)

1/4 teaspoon sea salt

1/4 cup mini chocolate chips ( optional)


  1. Preheat oven to 325 F. Line a 9 x 13 pan with parchment paper.
  2. Mix oats and sunflower seeds together and pour onto a parchment paper lined baking sheet. Spread them out well. Bake, stirring once or twice, for about 10-12 minutes, until the oats start to turn nice and toasted. Add coconut and bake for another 2 to 3 minutes.
  3. In a small sauce pan, melt the coconut oil on low heat. Add the honey and sun butter. Whisk until fully melted and combined. Remove from heat. Mix in vanilla.
  4. In a large bowl, combine the toasted oats and sunflower seeds with the dried fruit, cereal, and salt (flax seed). Pour the melted ingredients over dry and stir quickly. Add chocolate chips and mix in.
  5. Pour the mixture into the prepared pan and use a wooden spoon to pack the mixture down firmly into the pan. Slightly grease your hands with coconut oil and pat down to firm up the edges. Or press another piece on parchment paper down on top.
  6. Place the pan in the fridge for a couple of hours, then remove and slice into bars. Store the bars in a container in the fridge for up to two weeks, or wrap them individually for school snacks.

Leave a comment

Please note, comments must be approved before they are published