These Strawberry Sunflower Seed Bars are the perfect healthy snack. They're sweet, chewy, and just a tad bit salty. Perfect for on-the-go and completely addictive!
If you like sunflower seeds, you will love these sunflower seed bars! They're made with wholesome ingredients and, unlike store-bought bars, contain no weird additives.
Plus, they're super easy to make and require only about 15 minutes of prep time. Let's discuss the ingredients.
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Ingredients and Substitutions
- Sunflower Seeds- Be sure to buy shelled, raw sunflower seeds. I used organic, sprouted sunflower seeds.
- Freeze-Dried Strawberry Slices- Freeze-dried strawberries are available at most supermarkets and on Amazon. I buy mine at my local Target for a reasonable price.
- Pumpkin Seeds- You want to use shelled pumpkin seeds, also called pepitas. I used sprouted organic pumpkin seeds, although any shelled variety will work. Feel free to substitute more sunflower seeds for pumpkin seeds.
- Oat Flour- You can buy oat flour at most supermarkets, or you can make your own by blending old-fashioned oats in a blender until the oats become a fine powder (about 30 seconds to a minute). Store your oat flour in an air-tight container for up to three months.
- Dried Cranberries- You can substitute raisins, dried cherries, or any other dried fruit you prefer.
- Honey- Maple Syrup works too.
- Melted Butter- Or melted coconut oil.
How to make Strawberry Sunflower Seed Bars
- Preheat the oven to 300°F (149°C). Line an 8-inch square baking pan with parchment paper, with enough overhang to remove bars from the pan. Set aside.
- Using your hands, break apart the dried strawberry slices into small bits (around the same size as the dried cranberries).
- In a large bowl, mix together the sunflower seeds, dried strawberries, pumpkin seeds, oat four, dried cranberries, and salt. Set aside.
- Heat the honey and butter in a small saucepan over medium heat. Stir together until butter is melted and the honey is heated through. Remove from heat.
- Pour the honey mixture into the dry mixture and mix until well incorporated using a large spoon. It will seem dry at first, but keep mixing.
- Pour the sunflower seed mixture into the parchment-lined pan. Using the back of a large spoon that's been sprayed with non-stick spray, press the mixture into the pan until it's uniform.
- Bake for 26-27 minutes or or until the edges are lightly golden brown. Do not overbake, as they will dry out.
- Allow to cool for 10 minutes, then remove the bars from the pan using the parchment paper and allow to cool completely (about an hour). They will harden as they cool.
- Cut into 10 bars and enjoy!
FAQs
Can I freeze strawberry sunflower seed bars?
Yes! I always freeze a few of these bars to enjoy later. Wrap each bar in parchment or wax paper and store them in a freezer bag or container. They will stay good for at least three months.
Are sunflower seeds healthy?
Yes, sunflower seeds are good for you. They are loaded with antioxidants, healthy fats, fiber, and minerals. Plus, they are a good source of plant-based protein.
What is the difference between sprouted and regular sunflower seeds?
Sprouted sunflower seeds contain more vitamins, minerals, and antioxidants than regular sunflower seeds. Also, the sprouting process makes them easier to digest. Both types work great for this recipe.
Want more healthy snack recipes?
Check these out!
- Salted Honey Pumpkin Seed Bars
- Healthy Protein Brownies
- Light Vegan Cookie Dough Bites
- Lemon Protein Bars
Please let me know in the comments how you like the strawberry sunflower seed bars! I love to hear from you, and your star ratings encourage others to give the recipe a try. 🙂
Enjoy!
Crystal
📖 Recipe
Strawberry Sunflower Seed Bars
These Strawberry Sunflower Seed Bars are the perfect healthy snack. They're sweet, chewy, and just a tad bit salty. Perfect for on-the-go and completely addictive!
Servings: 10
Calories: 196kcal
Ingredients
- ¾ cup sunflower seeds*
- ¾ cup Freeze-dried strawberry slices* see notes
- ½ cup pumpkin seeds*
- ½ cup oat flour*
- ⅓ cup dried cranberries
- ¼ teaspoon salt
- ⅓ cup honey
- 1 and ½ tablespoons melted butter or coconut oil
Instructions
- Preheat the oven to 300°F (149°C). Line an 8-inch square baking pan with parchment paper, with enough overhang to remove bars from the pan. Set aside.
- Using your hands, break apart the dried strawberry slices into small bits (around the same size as the dried cranberries).
- In a large bowl, mix together the sunflower seeds, dried strawberries, pumpkin seeds, oat four, dried cranberries, and salt. Set aside.
- Heat the honey and butter in a small saucepan over medium heat. Stir together until butter is melted and the honey is heated through. Remove from heat.
- Pour the honey mixture into the dry mixture and mix until well incorporated using a large spoon. It will seem dry at first, but keep mixing.
- Pour the sunflower seed mixture into the parchment-lined pan. Using the back of a large spoon that's been sprayed with non-stick spray, press the mixture into the pan until it's uniform.
- Bake for 26-27 minutes or until the edges are lightly golden brown. Do not overbake, as they will dry out.
- Allow to cool for 10 minutes, then remove the bars from the pan using the parchment paper and allow to cool completely (about an hour). They will harden as they cool.
- Cut into 10 bars and enjoy!
Notes
- Sunflower Seeds- Be sure to buy shelled, raw sunflower seeds.
- Freeze-Dried Strawberry Slices- Freeze-dried strawberries are available at most supermarkets and on Amazon. I bought them at my local Target for a reasonable price.
- Pumpkin Seeds- You want to use shelled pumpkin seeds, also called pepitas. I used sprouted organic pumpkin seeds, although any shelled variety will work.
- Oat Flour- You can buy oat flour at most supermarkets, or you can make your own by blending old-fashioned oats in a blender until the oats become a fine powder (about 30 seconds to a minute). Store your oat flour in an air-tight container for up to three months.
- Store your strawberry sunflower seed bars covered at room temperature for up to 5 days or in the refrigerator for up to 2 weeks. I wrap mine individually so I can easily grab one for an on-the-go snack. They can also be frozen for up to three months.
Nutrition
Calories: 196kcal | Carbohydrates: 27g | Protein: 4g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 5mg | Sodium: 75mg | Potassium: 121mg | Fiber: 2g | Sugar: 19g | Vitamin A: 58IU | Vitamin C: 0.3mg | Calcium: 19mg | Iron: 1mg
Lisa Porter says
These were great! I used dried cherries in place of the strawberries. My kids loved them! I'll make them with the strawberries next time.
Crystal Yentzen says
I'm so happy you like the recipe!
Laurie Griggs says
Thinking this belongs on my homemade food gifts! Love this recipe!
Juyali says
Never made these types of bar before. What a delicious homemade bars recipe! Not going back to store bought.
Will making them again for sure. Thank you!