Strawberry Sunflower Seed Bars

5 from 3 votes

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!

Prep Time15

Cook Time27

Total Time42

Course: Snack

Keyword: Sunflower Seeds

Servings:

Calories: 196kcal

Author: Crystal Yentzen

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