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It feels so good to have the weight of my big news off of my shoulders and out in the open! There’s nothing more difficult than silently plugging away at a cookbook—let alone a cookie cookbook—for months without being able to share one single recipe with the people who would appreciate it most. Aka: YOU!
And though we still have a month or so before the recipes will be officially published for the greater good of every cookie monster in the bunch, I do have a few treats up my sleeve to keep you busy in the mean time.
This Sunflower Oatmeal Crunch is a little more earthy and savory than sweet. As much as I love granola, it’s often a goldmine of sugar and low quality oils when you buy it at the store. So I make my own healthier alternatives like this Grain-Free Cranberry Walnut Granola or Quinoa Crunch.
Using sunflower seed butter in this crunch recipe keeps it oil-free (and nut-free, too). My local co-op carries the brand Once Again, which is my favorite so far of all of the brands I’ve tried.
Because it’s not as sweet as traditional granola, I like to use this crunch as a topping instead of the main attraction. Try it sprinkled over…
With school kicking back into high gear, this would make a great snack tucked inside a lunchbox. Since so many schools have gone nut-free these days, sunflower seed butter really comes in handy!
Store your Sunflower Oatmeal Crunch in an airtight container to keep it fresh for a week. I like to use glass mason jars for everything from trail mix to coconut milk to homemade horseradish to salad dressings.
More sunflower seed recipes you might like:
- Cinnamon Sunflower Truffles from The Whole Life Nutrition Kitchen
- Nut-Free Cereal Squares from Simply…Gluten-Free
- Mock Peanut Butter Cups from The Spunky Coconut
Sunflower Oatmeal Crunch
Makes about 3 cups
This lightly sweetened oatmeal crunch pairs well with fresh fruit. If you’d like it to be sweeter, add additional maple syrup or honey.
2 cups gluten-free rolled oats
1/3 cup raw sunflower seeds
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
Pinch of sea salt
1/4 cup sunflower seed butter (unsweetened)
2 tablespoons Grade B maple syrup or honey
2 tablespoons unsweetened applesauce
1 tablespoon ground flaxseed
1/4 cup chopped dried apricots (unsulphured)
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper
In a large bowl, combine the oats, sunflower seeds, cinnamon, ginger, and salt. In a separate bowl, whisk together the sunflower seed butter, maple syrup, applesauce, and flaxseed. Pour the wet ingredients over the oat mixture and stir to combine thoroughly.
Spread the mixture out evenly on the lined baking sheet. Bake for 20-25 minutes until golden brown, stirring every 10 minutes or so. Remove from the oven and stir in the dried apricots. Leave on the baking sheet to cool completely. Store in an airtight container at room temperature for up to 1 week.