Lucy M. These golden squares are chewy, nutty, and packed with wholesome energy.
When I want to bake something quick, healthy-ish, and still sweet, I always go for Oat and Sunflower Squares. They’re super easy to throw together and perfect for snack time or lunchboxes. I love the crunch from the sunflower seeds mixed with the chewy oats. The golden syrup gives them a sweet, buttery flavor that makes each bite feel like a hug. No fancy tools or skills needed—just mix, press, and bake. It’s one of those simple recipes that never fails me.
Ingredients
- ½ cup (100g) sunflower seeds
- ½ cup (150g) salted butter
- 2 tablespoons (50g) golden syrup or light corn syrup
- 2½ cups (220g) rolled oats
Instructions
- Preheat your oven to 350°F (180°C). Line a square baking pan with parchment paper.
- In a medium saucepan, melt the butter over low heat. Once it starts to melt, add the golden syrup. Stir until everything mixes and looks smooth.
- Remove the saucepan from the heat. Add the oats and sunflower seeds. Stir well so everything gets coated with the buttery syrup.
- Spoon the mixture into the baking pan. Press it down flat using the back of a spoon or your hands. Make sure it’s packed tight and even.
- Bake for 20-25 minutes or until the top is golden and smells toasty.
- Let it cool in the pan for 10 minutes. Then take it out and slice it into squares while it’s still a little warm. It holds shape better this way.
Oat and Sunflower Squares
Ingredients
Method
- Preheat your oven to 350°F (180°C). Line a square baking pan with parchment paper.
- In a medium saucepan, melt the butter over low heat. Once it starts to melt, add the golden syrup. Stir until everything mixes and looks smooth.
- Remove the saucepan from the heat. Add the oats and sunflower seeds. Stir well so everything gets coated with the buttery syrup.
- Spoon the mixture into the baking pan. Press it down flat using the back of a spoon or your hands. Make sure it’s packed tight and even.
- Bake for 20-25 minutes or until the top is golden and smells toasty.
- Let it cool in the pan for 10 minutes. Then take it out and slice it into squares while it’s still a little warm. It holds shape better this way.
Notes
How to Store and Keep Them Fresh
Once your Oat and Sunflower Squares are fully cooled, you’ll want to store them right so they stay tasty. I usually place mine in an airtight container and keep them at room temperature. They stay fresh for about 4 to 5 days this way. If your kitchen is warm, you can store them in the fridge to keep them firm and chewy. For longer storage, you can freeze them too. Just wrap each square in cling film and pop them into a freezer bag. They’ll last for up to 2 months. When you want one, take it out and let it thaw at room temp for 20–30 minutes. They taste just as good as freshly baked!After enjoying these oat and sunflower squares, treat yourself to some fluffy doughnuts—they’re a real crowd-pleaser.
Nutritional Value (Per Square – Approximate)
- Calories: 140
- Fat: 8g
- Carbs: 15g
- Sugar: 5g
- Protein: 3g
How to Store and Keep Them Fresh
Once your Oat and Sunflower Squares are fully cooled, you’ll want to store them right so they stay tasty. I usually place mine in an airtight container and keep them at room temperature. They stay fresh for about 4 to 5 days this way. If your kitchen is warm, you can store them in the fridge to keep them firm and chewy.
For longer storage, you can freeze them too. Just wrap each square in cling film and pop them into a freezer bag. They’ll last for up to 2 months. When you want one, take it out and let it thaw at room temp for 20–30 minutes. They taste just as good as freshly baked!
Conclusion
These Oat and Sunflower Squares are chewy, crunchy, and just sweet enough. They’re a great option when you want a homemade snack that feels a bit healthier than cookies. I love packing them for road trips, school lunches, or just keeping a stash for myself. Once you try them, you’ll want to make a batch every week!
