Ingredients
Equipment
Method
- Preheat the oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving overhang on two sides to lift bars out easily.
- In a medium saucepan over low heat, combine the honey, nut butter, and butter. Stir until melted and smooth, about 2–3 minutes. Remove from heat and stir in the vanilla.
- In a large bowl, combine the oats, wheat germ, salt, and sunflower seeds (if using). Pour the warm honey mixture over the top and stir until everything is evenly coated.
- Let the mixture cool for 3–5 minutes, then fold in the chocolate chips (waiting prevents them from fully melting, which creates nice chocolate pockets rather than a fully chocolate-coloured bar).
- Transfer the mixture to the prepared pan and press down firmly and evenly with the back of a spoon or damp hands. The firmer you press, the better the bars hold together.
- Bake for 18–22 minutes until the edges are golden. Cool completely in the pan — at least 30 minutes at room temperature, then refrigerate for 15 minutes for cleanest cuts. Lift out using the parchment and cut into 12 bars.
Nutrition
Notes
Net carbs: 23g per bar (26g total carbs minus 3g fiber).
Substitutions: Use maple syrup in place of honey and coconut oil in place of butter for a vegan version. Replace chocolate chips with dried cranberries or raisins for a fruit-and-nut variation.
Storage: Store wrapped bars in an airtight container at room temperature for up to 5 days, refrigerated for up to 2 weeks, or individually wrapped in the freezer for up to 3 months.
Reheating: No reheating needed — serve at room temperature or chilled. Bars sliced from the fridge hold their shape best for lunchboxes.
