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These sweet and lightly crunchy sunflower and chia seed bars make a wonderful breakfast bar, power bar, or lunchbox treat (they’re nut-free, vegan, gluten-free, paleo, and oil-free).
Ingredients
- 1 cup sunflower seeds (shelled)
- 1 cup coconut sugar*
- ½ cup white chia seeds**
- ½ cup water
- 1 tbsp ground chia seeds
- 1 tsp pure vanilla extract
- 1 tsp cinnamon
- ⅛ tsp salt
Instructions
- Pre-heat oven to 375F. Line a small baking tray (I used one that’s 7″ x 10.5″, but anything of a similar size will do) with some parchment paper and set aside.
- Place all ingredients in a small mixing bowl and stir everything together to combine. Let sit for 15 mins, stirring occasionally.
- After the 15 mins have passed, give the mixture another stir to make sure it’s well-combined. Then transfer it into the prepared baking tray. Smooth out the top with the back of a spoon.
- Bake in a pre-heated oven for 55 mins. Remove from oven and cool on a rack for about an hour. Once completely cooled, cut into bars and enjoy!***
Notes
*If going for a coconut-free alternative, can use date sugar, sucanat, maple sugar, etc. Or brown sugar if not refined sugar-free.
**I used white chia seeds because I liked their color and because that’s what I had on hand, but black chia seeds would work fine too.
***Storage notes: the bars can be stored at room temperature in a sealed container, if consumed within 2-3 days. Otherwise they can be stored in the fridge for a longer shelf-life, or frozen for later use.
