These allergen-friendly baked granola bars use oats, honey, and sunflower butter to make a chewy, delicious homemade snack that is safe for school lunch boxes and allergy free facilities.
Preheat the oven to 325°F and line a baking sheet with a silicone mat or parchment paper.
Combine the oats and salt in a bowl and mix to combine.
Combine the sunflower seed butter, butter, and honey in a microwave safe container and melt. 30 seconds to 1 minute. Stir to combine.
Add the melted honey sunflower butter mixture into the oats with the egg and mix well until the oats are coated completely.
Pour the mixture onto the baking sheet. Spread and pat down until 1/2" thick across.
Bake for 12-14 minutes, then remove from the oven and let them sit on the counter for 5 minutes. Turn the oven up to 350°F.
After 5 minutes, gently cut them into bars. I usually yield about 15 snack sized bars. Separate gently so there's some room between them.
Return to the oven for 5 more minutes. Remove and let cool completely on the pan.
Store in an airtight container once completely cool for 7-10 days.
Notes
*Feel free to use only rolled or only quick cook oats.*Can be made egg-free by using a flax egg (1 tablespoon ground flax mixed with 3 tablespoons of water, allowed to thicken)*Make them dairy free by subbing the butter with vegan butter spread.*Make Vegan by using both the adjustments above and using maple syrup instead of honey.