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Sunflower Seed Oatmeal Banana Energy Bars [Vegan, Gluten-Free]

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These bars have it all; they're sweet, have great texture, and most importantly, they're delicious. The star of these energy bars are pan-toasted sunflower seeds and flaked coconut. They're combined with oats and mashed banana, which adds moisture and natural sweetness. If you’re looking for an easy snack that is portable and stands up pretty well in different temperatures, then this is it.

Sunflower Seed Oatmeal Banana Energy Bars [Vegan, Gluten-Free]



Cook Time



  • 1 cup shelled sunflower seeds
  • 4 teaspoons coconut oil
  • Sea salt, to taste
  • 4 medium ripe bananas
  • 1/2 cup flax seed meal
  • 1/2 cup unsweetened dried coconut flakes
  • 4 cups gluten-free old-fashioned rolled oats
  • 1 cup full-fat coconut milk
  • 1 tablespoon pure vanilla extract
  • 1 tablespoon sea salt
  • 2 teaspoons cinnamon
  • 1 teaspoon nutmeg
  • 1/3 cup maple syrup
  • 1/4 cup cocoa powder


  1. Line a 13×9-inch glass pan with parchment and grease with oil. Preheat oven to 325°F.
  2. Melt coconut oil in a small frying pan and add sunflower seeds. Stir constantly until browned and toasty then sprinkle with salt to taste.
  3. Combine the sunflower seeds and all other ingredients in a food processor or blender and pulse until very well combined. Scrape mixture into prepared pan and spread into a smooth layer with a spatula.
  4. Bake for 20-25 minutes until the edges start to darken and the top looks dry. Remove and cool completely then cut into desired size bars. They are best stored in the refrigerator but should last for many days at room temperature also. If you plan to eat them over a longer period of time than freezing is probably a good idea.





Delicious, sometimes healthy, usually crazy, and always unpredictable recipes. Tori Cooper is the writer and baker behind the food blog Gringalicious where she shares her delicious, sometimes healthy, usually crazy, and always unpredictable recipes. She lives with her family in the Patagonia region of the Andes mountains in southern Chile and spends her leisure time dreaming up new ways to make simple ingredients taste awesome.



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