Rolled oats, ground flaxseed, and shredded coconut form a hearty base for these snack bars, with a handful of fresh or frozen blueberries adding little pops of juicy sweetness throughout. The binder comes together on the stovetop from sunflower seed butter and coconut oil, warmed until smooth and pourable, then stirred through the oats until every bit is coated and clinging together. Pressed firmly into a lined pan and baked until the edges turn golden, these bars hold their shape beautifully once cooled, slicing into neat, portable squares. They've got that satisfying chew from the oats and flax, plus a toasty coconut flavor in every bite. Simple to make ahead and easy to grab on busy mornings, this is a solid pick for a plant-based snack rotation.
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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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