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If you haven’t tried my granola bars yet, let this be your sign to make them today! I hate to say it, but summer is almost over, and with that, school is back in session. I am not a mom (to children anyway), but I know that many of you are, so I’m here to make your life easier with these new granola bars featuring all the bulk ingredients from Yupik. My mission is to get you guys buying more in bulk so that you aren’t constantly running out for supplies. Yupik literally has ALL your pantry needs in a one-stop shop. Plus, you can buy kilo bags of all your favourite nuts, seeds, oats, flours, and so much more.
These bars are filled with plant-based protein, iron and tons of fibre. They are made with honey and no weird ingredients you can’t pronounce. I store these in the freezer, and when the snack attack hits, I know I have something nutritious and delicious within arm’s reach. You can always cut your bars smaller than mine, especially if you’re feeding kiddos, but I like a bar, so I cut mine into 14 bars.
So, if you’re looking for a healthy, nut-free snack that actually tastes amazing? These Sunbutter Granola Bars are about to become your new favourite recipe. Packed with seeds, naturally sweetened, and layered with rich chocolate and flaky salt. They’re freezer-friendly, lunchbox-approved, and so satisfying!
Granola bars can be a great option when made with real, whole-food ingredients, like oats, seeds, and natural sweeteners. Unlike store-bought versions that are often packed with fillers, preservatives, and added sugars, these homemade granola bars are nutrient-dense and made with simple pantry staples. Thanks to the chia, flax, hemp, and psyllium husk, they’re loaded with fibre, healthy fats, and minerals.
Here’s what makes this recipe both school-safe and totally satisfying:
Optional toppings like dark chocolate, extra sunbutter, and flaky salt take these from weekday snack to weekend treat really fast.
Making your own healthy bars doesn’t have to be hard. Start by preheating to 320°F convection (or 300°F if your oven runs hot). Line your pan with parchment.
In a large bowl, combine all the oats, seeds, spices, and salt.
In a small saucepan over low heat, combine the sunbutter, honey, vanilla, and olive oil until smooth.
Pour the wet mixture over the dry and stir thoroughly. Press the mixture firmly and evenly into your prepared pan. Bake until the bars are golden and dry to the touch.
Let cool slightly before spreading on the chocolate-sunbutter mix. Freeze until set, sprinkle with flaky salt, then slice.
Once cut, keep your granola bars in an airtight container in the freezer. They last well over a month and don’t require thawing; just grab one and go! If storing at room temperature, keep them tightly sealed and eat within 5–7 days.
Nut allergies are no joke, and having a go-to nut free granola bar means you can feel safe packing these for school lunches, work snacks, or sharing at gatherings. Plus, sunflower seed butter has a deliciously rich taste all its own, making it a worthy alternative to peanut or almond butter.
Can I use maple syrup instead of honey? Yes, but honey helps bind the bars better. If you use maple syrup, you may want to refrigerate it before slicing.
Can I make these without the chocolate topping? Absolutely. They’re delicious on their own too!
What other seed butters work in this recipe? Try tahini, pumpkin seed butter, or a mix of your favourites. Check out any of my nut and seed butters here.
Can I make these vegan? Yes, just swap honey for maple syrup and use dairy-free chocolate chips.
Don’t forget to leave a rating and review below. Try these recipes next:
Food Photographer and Recipe Developer based in Toronto, Canada.
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*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.
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8 Responses
Im making these bars however you don’t mention the pan size or approximately how long they will bake for.
Hey Susan, sorry about that!! I’ve updated the recipe card. 30 minutes or until golden and I used a 9×12 pan. I hope you enjoy!!
What can you use instead of hemp seeds?
You can omit them or add more chia!
Could the psyllium husk powder be replaced with another ingredient!
Hi Maria, I haven’t tried so I would say no… The psyllium REALLY binds this together. Fibre for the win!
these bars are amazing! The nut butter is equally as delicious. I eat the granola bars without anything topping on them. I use the nut butter throughout the week on apples, yogurt or what I have around the house. Nice job creating thos recipe. Your granola is next.
Hey Cathy! Aren’t they unreal!? It was difficult to stop myself from eating them for three meals a day. I am so glad that you tried them. Thanks for sharing your experience with the nut butter as well!! Appreciate you taking the time