These snack bars build their chew from hearty rolled oats, ground flaxseed, and shredded coconut, pressed into a compact slab and baked until the edges turn golden. Sunflower seed butter melted with honey and coconut oil forms a warm, pourable binder that coats every oat and flaxseed piece so the bars hold together in a firm, sliceable block. A splash of pure vanilla and a handful of fresh or frozen blueberries add sweetness and little bursts of flavor throughout. Once cooled, they slice into twelve neat bars — sturdy enough for lunchboxes, hikes, or a quick grab-and-go breakfast. With no nuts anywhere in the mix, this is an easy one to keep on repeat for a peanut free kitchen.
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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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