Honey Nut Sunflower Granola Bars

These honey nut sunflower granola bars are healthy, vegan and gluten free! Enjoy them for breakfast or as a guilt-free snack.

Honey Nut Sunflower Granola Bars

2013 is off to quite an amazing start. A lot of very exciting things are happening at Savory Simple headquarters. I can’t go into many details right now but you’ll probably be hearing less from me for the month of January (and possibly part of February). I will try to check in regularly, hopefully at least once per week.

I can say that I’m working on a very fun recipe project and I am so excited to share it with all of you soon! For now, here’s a tasty honey nut sunflower granola bar recipe that’s both vegan and gluten free. I recently discovered sunflower butter and am loving it in baked goods. The consistency is similar to nut butters but with a more unique flavor. These bars are not as soft and chewy as other granola bars I’ve shared; they’re more dense and firm. A bit crunchy without being dry. Enjoy!

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Honey Nut Sunflower Granola Bars

These honey nut sunflower granola bars are healthy, vegan and gluten free! Enjoy them for breakfast or as a guilt-free snack.
Course Breakfast, Snack
Cuisine American
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 8 -9 bars
Calories 396
Author Jennifer Farley


  • 2 cups old fashioned rolled oats
  • 1/3 cup oat flour
  • 1/2 teaspoon kosher salt
  • 1/4 cup toasted slivered almonds
  • 1/4 cup toasted sunflower seeds
  • 1/2 teaspoon pure vanilla extract
  • 6 tablespoons coconut oil, melted
  • 1/2 cup honey
  • 1/2 cup sunflower butter


  • Preheat oven to 350. Line a 9×9 brownie pan with parchment paper (allow two sides to hang over the edges for easy removal) and lightly grease with either cooking spray or coconut oil.
  • In a large bowl, combine the oats, oat flour, slivered almonds and sunflower seeds.
  • In a smaller bowl, combine the vanilla, coconut oil and honey.
  • Combine the wet ingredients into the dry along with the sunflower butter. Stir well to make sure the mixture is evenly combined.
  • Pour into the greased pan. Use plastic wrap or gloves to firmly press the mixture down evenly into the corners and flatten the top.
  • Bake for 30-40 minutes. Look for browning around the edges.
  • After removing from the oven, allow to cool in the pan for at least 20 minutes then finish cooling in the refrigerator until chilled.
  • Use a knife to make 8 rectangle or 9 square bars. Wrap individually and chill.


Calories: 396kcal | Carbohydrates: 40g | Protein: 8g | Fat: 24g | Saturated Fat: 10g | Sodium: 149mg | Potassium: 173mg | Fiber: 3g | Sugar: 17g | Vitamin A: 0.2% | Vitamin C: 0.7% | Calcium: 4.9% | Iron: 12.8%

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About Jennifer Farley

Jennifer graduated from the Culinary Arts program at L’Academie de Cuisine, and has worked professionally as a line cook, pastry chef, and cooking instructor. Her cookbook, The Gourmet Kitchen, was published in 2016 by Simon & Schuster.

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