Chewy Chocolate Chip and Sunflower Seed Granola Bars


by: It's Not Easy Eating Green

These nut-free kid-friendly granola bars are perfect for lunch boxes and after school snacks. You can add in as much dried fruit and nuts as you want. If you are not limited to a nut-free environment, you can use any combination of nut-butter and nuts.


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serves: 18

1/4 cup butter

1/4 cup brown sugar

2 tablespoons maple syrup

2 tablespoons honey

1 tablespoon barley malt syrup

1/4 teaspoon salt

1 cup rolled oats

1 cup crisped brown rice cereal

1/2 cup wheat germ

1/4 cup dried dates, finely chopped

1/4 cup sunflower seeds

2 tablespoons sunflower butter

1/4 cup chocolate chips

Nutrition Facts
Chewy Chocolate Chip and Sunflower Seed Granola Bars

Servings Per Recipe: 18

Amount per Serving

Calories: 149

  • Total Fat: 5.7 g
  •     Saturated Fat: 2.4 g
  •     Trans Fat: 0.1 g
  • Cholesterol: 6.9 mg
  • Sodium: 57.9 mg
  • Total Carbs: 22.7 g
  •     Dietary Fiber: 2.2 g
  •     Sugars: 13 g
  • Protein: 3.3 g

how is this calculated?

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1.  Preheat oven to 350 degrees. Line a 9x9” baking pan with foil and lightly grease; set aside. Combine butter, brown sugar, maple or cane syrup, honey, barley malt syrup and salt in a small pan. Cook over medium heat until the butter melts, the sugar dissolves and the mixture comes to a rolling boil. Turn off the heat and allow the mixture to cool while you mix the rest of the ingredients.

2.  Mix the oats, crisped rice, wheat germ, dried fruit and sunflower seeds in a large bowl. When the syrup mixture has cooled enough that it is no longer bubbly, mix in the sunflower butter. Pour the syrup mixture over the cereal mixture and stir until evenly combined. Add the chocolate chips, being sure to only fold in only once or twice to prevent the chocolate chips from melting into the mixture. Pour into the prepared baking pan.

3.  Lightly grease your hands with cooking spray or butter and use your fingers to press the mixture evenly into the pan, pressing down to compact the mixture until firm. Bake for 12-15 minutes or until the edges start to turn golden brown. Remove from the oven and allow to cool for several hours before cutting.

4.  When you are ready to cut the granola bars, turn them out onto a cutting board. Peel the foil off and turn the baked bar back over top-side up. Cut the bars down the middle to form two halves. Cut each half into three strips, then cut each strips into three bars. You will have a total of 18 bars. Store, covered tightly for several days.

Cooks' note:
This is an original recipe by Rebecca Richmond which originally appeared on my blog at:

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