Sunflower and Chia Seed Bars

sunflower and chia seed bars (gluten-free, vegan, paleo, nut-free, oil-free)

I've been toying around with a lot of nut and seed bars lately, and after making these sesame chia seed bars last week I was feeling like trying an alternate version with coconut sugar, a higher temperature, and a slightly shorter baking time. The result was: sweeter bars, with a hint of caramel taste, and a good balance between chewy and crunchy. I loved them.

nut-free sunflower and chia seed bars (vegan and gluten-free)

So besides being sweet and lightly crunchy, these bars are obviously perfect for a snack, as a quick breakfast bar or a power bar, or as a simple homemade lunchbox treat -- brownie points for lunchbox-friendliness especially, as they're nut-free! :) .

Sunflower seeds and chia seeds homemade bars (vegan & nut-free)

They come together easily, thanks to the binding property of the the chia seeds, and with only a few ingredients they make a tasty and filling simple treat.

They're already quite allergy-friendly (nut-free, gluten-free, oil-free, refined sugar-free, dairy-free, etc.) and alternative diet-friendly (vegan, paleo, and gf), but see the notes in the recipe on how to make these coconut-free as well, if you're not a coconut lover.

Chia and sunflower seed bars (oil-free vegan, gluten-free, paleo, refined sugar-free)


sunflower and chia seed bars (gluten-free, vegan, paleo, nut-free, oil-free)

Sunflower and Chia Seed Bars

  • Author: Audrey @ Unconventional Baker
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 20 minutes
  • Yield: 8 large bars
  • Category: snacks and dessert
  • Method: baked


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).



  1. 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.
  2. Place all ingredients in a small mixing bowl and stir everything together to combine. Let sit for 15 mins, stirring occasionally.
  3. 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.
  4. 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!***


*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.

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