Ground flaxseed, shredded coconut, and rolled oats form the sturdy base of these snack bars, bound together with a warm mix of honey, coconut oil, and sunflower seed butter until every oat is glossy and coated. A handful of blueberries adds little pops of sweetness and color throughout, while a splash of vanilla rounds out the flavor. Pressed firm into a pan and baked until the edges turn golden, these bars slice into neat, chewy squares with just the right amount of hold. They're an easy make-ahead snack for lunchboxes, hikes, or a quick bite between meals, and they're a solid pick for anyone following a gluten free diet. Store them in the fridge or freezer and you've got a grab-and-go treat ready whenever hunger strikes.
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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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