These granola bars land exactly where I want a snack to be: portable, reliably chewy, and a little bit nutty. They hit mid-morning hunger without collapsing into crumbs, and the dried blueberries add a bright, concentrated pop that keeps each bite interesting.

No trickery here. The recipe uses sunflower seed butter alongside salted roasted sunflower seeds for texture and a toasty flavor profile that plays nicely with maple syrup and a touch of corn syrup to keep the bars pliable. You’ll press, bake, chill, and slice — straightforward steps that reward careful assembly.

Make them once and you’ll know the rhythm: measure, mix, press firmly, bake until golden, cool, then chill. That extra refrigeration step is non-negotiable if you want neat squares that hold together when you bite into them.

Ingredients

1 2/3 cups quick-cooking rolled oats — base for structure and chew (thicker oats taste fine, but the bars won’t stick together as well).
1/2 cup brown sugar — sweetness and a bit of moisture; helps caramelize the exterior.
1/3 cup oat flour — adds binding power (or make your own by pulsing 1/2 cup oats in a food processor until finely ground).
1/2 teaspoon kosher salt — balances sweetness and enhances the sunflower seed flavor.
1/4 teaspoon ground cinnamon — subtle warmth; optional but recommended.
1 cup salted roasted sunflower seeds — crunch and savory contrast; provides bulk and texture.
1/2 cup shredded coconut — either sweetened or unsweetened – both are good; adds chew and coconut flavor.
1 cup dried blueberries — concentrated fruitiness and chew; stir in evenly for pockets of flavor.
6 tablespoons unsalted butter — melts with the sunflower seed butter to bind everything; gives richness.
1/3 cup sunflower seed butter — such as SunButter; provides cohesion and sunflower flavor.
1/4 cup maple syrup — liquid sweetener that helps the mixture stick together.
2 tablespoons light corn syrup — keeps the bars chewy and prevents crystallization.
1 tablespoon water — thins the wet mixture slightly so it coats the dry ingredients evenly.
1 teaspoon vanilla extract — rounds and deepens the overall flavor.

What You’ll Gather

Before you start: gather the ingredients listed above, an 8″ x 8″ baking pan, parchment paper, and basic measuring tools. You’ll also want a large bowl for mixing and a small microwave-safe bowl for melting the butter and sunflower seed butter.

Have a wire rack or countertop space ready for cooling, a sharp serrated knife for slicing, and either a refrigerator or cold spot to chill the set slab. Clean hands or the bottom of a measuring cup will be your best tool for pressing the mixture evenly into the pan.

How to Prepare Chewy Blueberry Sunflower Seed Granola Bars

Preheat the oven to 350°F. Line an 8″ x 8″ baking pan with parchment paper, leaving an overhang on two opposite sides for lifting. Lightly coat the parchment with nonstick spray or grease with a little butter or oil.
In a large bowl, stir together 1 2/3 cups quick-cooking rolled oats, 1/2 cup brown sugar, 1/3 cup oat flour, 1/2 teaspoon kosher salt, 1/4 teaspoon ground cinnamon, 1 cup salted roasted sunflower seeds, 1/2 cup shredded coconut, and 1 cup dried blueberries until evenly combined.
In a small microwave-safe bowl, combine 6 tablespoons unsalted butter and 1/3 cup sunflower seed butter. Heat at 50% power in 15-second intervals, stirring between intervals, until fully melted and smooth (about 30–40 seconds total).
Stir 1/4 cup maple syrup, 2 tablespoons light corn syrup, 1 tablespoon water, and 1 teaspoon vanilla extract into the melted butter mixture until homogeneous.
Pour the wet mixture over the dry mixture. Toss and stir until the dry ingredients are evenly coated and the mixture holds together in clumps.
Transfer the mixture to the prepared pan. Press it very firmly and evenly into the pan so the mixture is compacted and fills the corners (use clean hands or the bottom of a measuring cup to press).
Bake for 30–40 minutes, until the top is golden brown and the center feels set (not jiggly).
Remove the pan from the oven and let it cool on a wire rack or countertop for 20 minutes.
Refrigerate the pan, uncovered, for an additional 30 minutes to fully set the bars.
Use the parchment overhang to lift the set slab from the pan onto a cutting board. Peel down the parchment from the sides, and using a sharp serrated knife, cut into 16 squares (wipe the knife between cuts for cleaner edges).
Store the bars stacked in an airtight container at room temperature for 3–4 days.

Why This Recipe is a Keeper

There are three practical reasons I come back to this formula: texture, flavor balance, and reliability. The combination of sunflower seed butter and light corn syrup keeps the bars chewy rather than crumbly. The brown sugar and maple syrup give a warm sweetness that plays well with the salty sunflower seeds.

Quick oats plus a bit of oat flour deliver structure without being dense. And the dried blueberries add concentrated brightness so the bars never feel one-note. Bake time is forgiving; a golden top and a set center are what you’re watching for, not an exact minute on the clock.

Vegan & Vegetarian Swaps

Vegetarian? You’re already set — this recipe contains no meat or gelatin.

Want to make it vegan? Replace the unsalted butter with a plant-based butter alternative that melts similarly. The sunflower seed butter, maple syrup, and corn syrup are already vegan-friendly. If you avoid corn syrup for personal reasons, see the Adaptations section for ideas.

Gear Checklist

8″ x 8″ baking pan
Parchment paper (with overhang on two sides)
Large mixing bowl
Small microwave-safe bowl (or saucepan)
Measuring cups and spoons
Mixing spoon or sturdy spatula
Wire rack or clean countertop space for cooling
Sharp serrated knife for slicing
Refrigerator for the chilling step

Frequent Missteps to Avoid

Not pressing the mixture firmly enough into the pan. If the mixture isn’t compacted, the bars will fall apart. Use clean hands or the bottom of a measuring cup and press with intention.
Skipping the refrigeration step. The 30-minute chill after cooling is crucial for clean slices and bars that hold their shape.
Overbaking. Keep an eye on the top; once it’s golden and the center feels set (not jiggly), pull the pan. Overbaking dries them out.
Using thick old-fashioned oats without adjustment. The recipe calls for quick-cooking rolled oats; if you use thicker oats, the texture will still be fine but the bars may not bind quite as well.
Trying to cut right out of the oven. Let the slab cool and then chill; a hot slab will crumble and smear when you slice it.

Adaptations for Special Diets

Gluten-free: Use certified gluten-free quick oats and oat flour to avoid cross-contamination.
Nut-free: This recipe is naturally nut-free as written (it uses sunflower seed butter and sunflower seeds). Ensure any packaged ingredients like shredded coconut or dried blueberries are processed in nut-free facilities if needed.
Lower sugar: You can reduce the brown sugar slightly, but remember these bars rely on the sugar and syrups for chew and binding. If you reduce sugar, texture may be drier and less cohesive.
Vegan: Swap unsalted butter for a solid plant-based butter and proceed as written.

Little Things that Matter

Press with purpose. The difference between a loose bar and a tidy square is pressure applied before baking. I use the bottom of a measuring cup and move methodically to get into corners.

Wipe the knife between cuts. A damp cloth or a quick wipe removes crumbs and sticky residue so your edges stay clean.

Even distribution of the blueberries is important. Stir them in last and fold gently so they don’t clump on one side.

Storage Pro Tips

The recipe’s final step nails storage: stacked in an airtight container at room temperature for 3–4 days. For longer life, refrigerate for up to two weeks — the bars will firm up and hold together even better. When you want a softer bite, bring them to room temperature briefly or microwave for 8–10 seconds.

If you want to freeze them, wrap individual squares in plastic wrap and place in a freezer-safe bag for up to 3 months. Thaw at room temperature or pop a square in the microwave for a few seconds to soften.

Ask the Chef

Q: My bars are crumbly — what went wrong?

A: Most likely not pressed firmly enough before baking or you skipped the refrigeration step. Also check your oats: quick oats bind better than thick old-fashioned oats.

Q: Can I toast the sunflower seeds first?

A: Yes, toasting will intensify flavor but isn’t necessary. If you do, cool them before mixing so they don’t melt the butter in the wet mixture.

Q: Can I swap the corn syrup?

A: Corn syrup helps with chewiness and prevents crystallization. If you avoid it, try a viscous liquid sweetener with similar texture, but expect a change in texture and binding.

In Closing

These Chewy Blueberry Sunflower Seed Granola Bars are practical, forgiving, and full of character. They’re a great make-ahead snack for school lunches, backpacks, or a quick breakfast grab. Take a little extra care pressing the slab and chilling it, and you’ll be rewarded with clean cuts and satisfying chew in every square.

Try the recipe once as written to learn the texture, then adapt small things to suit your pantry and taste. If you bake them, I’d love to hear which tweak worked best for you.

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Chewy Blueberry Sunflower Seed Granola Bars

Chewy granola bars made with quick-cooking oats, sunflower seeds and butter, sunflower seed butter, dried blueberries, and maple syrup.

Prep Time10

Cook Time40

Total Time50

Course: Snack

Servings: 16 bars

Ingredients

1 2/3 cupsquick-cooking rolled oats thicker oats taste fine, but the bars won't stick together as well
1/2 cupbrown sugar
1/3 cupoat flour or make your own by pulsing 1/2 cup oats in a food processor until finely ground
1/2 teaspoonkosher salt
1/4 teaspoonground cinnamon
1 cupsalted roasted sunflower seeds
1/2 cupshredded coconut either sweetened or unsweetened - both are good
1 cupdried blueberries
6 tablespoonsunsalted butter
1/3 cupsunflower seed butter such asSunButter
1/4 cupmaple syrup
2 tablespoonslight corn syrup
1 tablespoonwater
1 teaspoonvanilla extract

Instructions

Preheat the oven to 350°F. Line an 8" x 8" baking pan with parchment paper, leaving an overhang on two opposite sides for lifting. Lightly coat the parchment with nonstick spray or grease with a little butter or oil.
In a large bowl, stir together 1 2/3 cups quick-cooking rolled oats, 1/2 cup brown sugar, 1/3 cup oat flour, 1/2 teaspoon kosher salt, 1/4 teaspoon ground cinnamon, 1 cup salted roasted sunflower seeds, 1/2 cup shredded coconut, and 1 cup dried blueberries until evenly combined.
In a small microwave-safe bowl, combine 6 tablespoons unsalted butter and 1/3 cup sunflower seed butter. Heat at 50% power in 15-second intervals, stirring between intervals, until fully melted and smooth (about 30–40 seconds total).
Stir 1/4 cup maple syrup, 2 tablespoons light corn syrup, 1 tablespoon water, and 1 teaspoon vanilla extract into the melted butter mixture until homogeneous.
Pour the wet mixture over the dry mixture. Toss and stir until the dry ingredients are evenly coated and the mixture holds together in clumps.
Transfer the mixture to the prepared pan. Press it very firmly and evenly into the pan so the mixture is compacted and fills the corners (use clean hands or the bottom of a measuring cup to press).
Bake for 30–40 minutes, until the top is golden brown and the center feels set (not jiggly).
Remove the pan from the oven and let it cool on a wire rack or countertop for 20 minutes.
Refrigerate the pan, uncovered, for an additional 30 minutes to fully set the bars.
Use the parchment overhang to lift the set slab from the pan onto a cutting board. Peel down the parchment from the sides, and using a sharp serrated knife, cut into 16 squares (wipe the knife between cuts for cleaner edges).
Store the bars stacked in an airtight container at room temperature for 3–4 days.