Oat and Sunflower Squares

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!

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Prep Time 10

Cook Time 25

Servings: 16

Course: baking

Cuisine: British

Calories: 140

Ingredients Method Notes

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

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!