Healthy School Snacks: Nut-Free Fuel for Lunchboxes

Instructions:

1. Line an 8x8 inch square baking pan with parchment paper, leaving a 2-inch overhang on two sides to act as handles.
2. In a large mixing bowl, vigorously stir the sunflower seed butter, honey, and vanilla extract until the mixture is smooth, glossy, and slightly thickened.
3. Fold in the rolled oats, ground flaxseed, and sea salt. Continue folding until the oats are completely coated and the mixture feels heavy and tacky.
4. Allow the mixture to sit for 2 minutes to cool slightly, then fold in the mini dark chocolate chips or dried fruit.
5. Transfer the mixture to the prepared pan. Using the bottom of a heavy, flat-bottomed drinking glass, press the mixture into the corners with significant force until the surface is flat and tight.
6. Place the pan in the refrigerator for at least 1 hour to allow the binders to solidify and the oats to hydrate.
7. Lift the parchment handles to remove the block from the pan and use a sharp chef’s knife to slice into 12 uniform bars.