Low FODMAP Vanilla Flax Oat Snack Bars

Total time1 hr 10 min

Prep time15 min

Cook time25 min

These wholesome bars come together from hearty rolled oats, ground flaxseed, and unsweetened shredded coconut, pressed into a compact, chewy slab that slices cleanly once cooled. A warm binder brings everything together into one sticky, cohesive mixture, with sunflower seed butter adding a nutty depth and pure vanilla extract rounding out the flavor. Fresh or frozen blueberries fold in for little pops of brightness in every bite, though they're easy to leave out if you prefer a plain bar. Baked until the edges turn golden and the top sets dry to the touch, these bars hold their shape beautifully for slicing and packing. They're a great grab-and-go option to keep stocked for a Low FODMAP snack that still feels indulgent, with a texture that's satisfyingly dense and a little chewy. Make a batch on a Sunday and you've got portioned snacks ready for the whole week.

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Ingredients

12 servings

For the bars

2 cups rolled oats
Ingredient note
A serving of up to about 1/2 cup of rolled oats is low in FODMAPs. This recipe contains only about 1/8 cup per serving, making it likely Low FODMAP. If you prefer to always avoid rolled oats, please tap it and change its rating to Red.
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½ cup ground flaxseed
Ingredient note
A serving of up to about 1 3/4 tablespoons of ground flaxseed is low in FODMAPs. This recipe contains only about 2 teaspoons per serving, making it likely Low FODMAP. If you prefer to always avoid ground flaxseed, please tap it and change its rating to Red.
½ cup unsweetened shredded coconut
¼ tsp salt
⅓ cup blueberries, fresh or frozen (optional)

For the binder

⅓ cup honey
Chef's tip
Use the same amount. Maple syrup is a little thinner and less sticky than honey.
¼ cup coconut oil
1 tsp pure vanilla extract
¼ cup sunflower seed butter

Instructions

1
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.
2
In a large mixing bowl, stir together the rolled oats, ground flaxseed, shredded coconut, and salt until evenly combined.

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