Checking the ingredient list, everything here is already naturally dairy free—rolled oats, ground flaxseed, shredded coconut, sunflower seed butter, honey, coconut oil, and vanilla all fit without issue, so there's plenty of good material to work with. These bars get their chew from hearty oats and ground flax, their richness from coconut oil and nutty sunflower seed butter, and a warm hit of vanilla ties it all together. A scattering of fresh or frozen blueberries adds little bursts of sweetness against the toasted coconut. Pressed firm and baked until golden at the edges, they slice into sturdy, portable bars that hold together beautifully for snacking on the go. Simple pantry staples, one bowl, one pan—this is an easy one to keep in your dairy free lineup for busy mornings or afternoon lulls.
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Learn more →12 servings
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Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang on two sides to use as handles.
In a large mixing bowl, stir together the rolled oats, ground flaxseed, shredded coconut, and salt until evenly combined.
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