12 Serves
79 Mins
Preheat your oven to 175°C and line a square baking pan with parchment paper.
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Vitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
25 µg / 400 µgCalcium
17 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
47 mg / 420 mgPhosphorus
111 mg / 1,250 mgPotassium
106 mg / 4,700 mgSodium
98 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
13 µg / 55 µgFiber
2 g / 28 gSugar
5 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
10 gAlcohol
0 g
In a large mixing bowl, combine the rolled oats, sunflower seed butter, maple syrup, and a pinch of salt. Mix until a thick, uniform dough forms.
Press the oat mixture firmly into the prepared square baking pan using a spatula to ensure an even surface.
Bake in the oven for 25 minutes until the edges are golden brown.
Remove from the oven and allow the bars to cool completely in the pan on a wire rack before slicing into squares.
46
g117
g58
g
