If you missed two of my most recent posts about the love fest I’m having with sunflower seed butter, check them out here and here.

As I’ve been mentioning, I’m super excited to be teaching a workshop called Yummy Snacks for Healthy, Happy Kids on September 16th at the Institute for Integrative Health in Baltimore. The workshop is capped at 30 people, so make sure you sign up ASAP if you want to come!

It’s going to be awesome ūüôā

One of the snacks ¬†both¬†kids and adults eat a lot of is granola bars. This recipe puts a spin on the traditional bars because you don’t have to bake them (huge time saver!) AND they’re nut-free, so they’re school-friendly.


I like to test out recipes with my friends and family, so I brought my first batch of these to my church small group and they were GONE by the time we left. I had a group of moms and their kids sample them a second time, and everyone loved them. Some people had seconds (always a good sign in my book!)

Sunbutter Oat BarsSunbutter Oat bar Sunbutter Bars

Yield: 16 bars


  • 1 1/2 cups gluten-free rolled oats
  • 1 cup packed Medjool dates, soft and pitted
  • 1 tablespoon water
  • 1/2 cup sunflower seed butter
  • 2 tablespoons honey
  • 1/2 teaspoon vanilla extract
  • 3/4 teaspoon cinnamon
  • 1/4 teaspoon fine grain sea salt
  • 1/2 cup pumpkin seeds
  • 1/2 cup sunflower seeds
  • 1/4 cup raisins


  1. Optional: Preheat oven to 350F and put¬†oats on a baking sheet for 15 minutes until lightly toasted. If you’re short on time, skip this step, but it does add an extra crunch.
  2. Put¬†dates and water in a food processor and pulse until dates combine into a paste. You may need to stop and scrape down the sides during the process. Roll into a ball (it’ll be sticky!) and set aside.
  3. Combine sunflower seed butter, honey, vanilla, cinnamon and salt in a small saucepan on low heat on the stove and stir until combined. You can add the date paste ball to the pot so it melts a bit or just add it in at the next step.
  4. Put¬†oats, pumpkin seeds, sunflower seeds and raisins in a large bowl. Add date paste ball and sunflower butter mix to bowl and mix with your hands until everything is combined.¬†In an 8×8 dish lined with parchment paper, press oat mixture evenly and flatten on top. Put in fridge to set about for about 30 minutes.
  5. Remove bars from dish by pulling up on parchment paper. Cut into 16 squares. Enjoy!