Chewy Blueberry Sunflower Seed Granola Bars

(from kylerhea’s recipe box)

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Adapted from King Arthur Flour via Smitten Kitchen

Source: Kitchen Treaty

Categories: Blueberries, Breakfast, July2013, Oatmeal, Whole Grains


  • 1⅔ cups quick-cooking rolled oats (thicker oats taste fine, but the bars won’t stick together as well)
  • 1/2 cup brown sugar
  • ⅓ cup oat flour (or make your own by pulsing 1/2 cup oats in a food processor until finely ground)
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground cinnamon
  • 1 cup salted roasted sunflower seeds
  • 1/2 cup shredded coconut (either sweetened or unsweetened – both are good)
  • 1 cup dried blueberries
  • 6 tablespoons unsalted butter
  • ⅓ cup sunflower seed butter (such as SunButter)
  • 1/4 cup maple syrup
  • 2 tablespoons light corn syrup
  • 1 tablespoon water
  • 1 teaspoon vanilla extract


  1. Preheat the oven to 350 degrees Fahrenheit. Line an 8″ x 8″ pan with parchment paper, allowing it to go up the opposing sides (see first photo in blog post for reference). Coat the parchment paper with non-stick spray or lightly grease with butter or oil.

  2. In a large bowl, stir together the oats, brown sugar, oat flour, salt, sunflower seeds, coconut, and blueberries.

  3. In a small microwave-safe bowl, heat the sunflower seed butter and butter at 50% power until melted, about 30-40 seconds. Remove from microwave and stir in the maple syrup, light corn syrup, water, and vanilla extract.

  4. Pour wet ingredients over dry and toss until well-incorporated and evenly crumbly.

  5. Pour into baking dish and press very firmly and evenly with clean hands so that the bars mold to the shape of the pan.

  6. Bake for 30 – 40 minutes until set and golden-brown on top.

  7. Remove from oven and allow to cool for 20 minutes. Place in refrigerator for an additional 30 minutes to help make sure the bars set. Remove from refrigerator and, using the parchment paper “handles,” lift bars from baking dish and place onto a cutting board. Peel sides of parchment paper down and, using a sharp serrated knife, cut into 16 squares.

  8. Bars keep for 3 – 4 days at room temperature stacked in an airtight container.

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