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Parve
Easy
16 Servings
Allergens 
No Allergens specified
50 Minutes
Diets
When packing my kids’ lunches, I always include a protein, a vegetable, and a treat. They love finding these bars as the treat in their lunch boxes, and I love that it’s a treat chock-full of healthy ingredients that will actually fill them up. I make them with sunflower seed butter to keep them nut-free and school-safe, but feel free to swap in your favorite nut butter.
Makes 16 bars
nonstick cooking spray
3 cups (370 grams) gluten-free rolled oats
2 and 1/4 cups (385 grams) mini rainbow chocolate nonpareils
1 cup (45 grams) gluten- free crisped rice cereal
1 cup (55 grams) unsweetened shredded coconut
1/4 teaspoon kosher salt
2/3 cup (240 grams) brown rice syrup
1/2 cup (130 grams) creamy sunflower seed butter, Gefen Almond Butter, or peanut butter
1/3 cup (75 grams) Heaven & Earth Coconut Oil
1 teaspoon Gefen Pure Vanilla Extract
Preheat the oven to 325 degrees Fahrenheit. Line a 9 × 13-inch baking pan with Gefen Parchment Paper, leaving some overhang on the two long sides. Lightly coat the parchment with cooking spray.
In a large bowl, combine the oats, two cups (340 grams) of the nonpareils, the cereal, shredded coconut, and salt.
Place the brown rice syrup, sunflower seed butter, coconut oil, and vanilla in a medium microwave-safe bowl and microwave on high in 30-second intervals, stirring after each, until the coconut oil is melted, about one minute. Stir to combine. Let stand until cool to the touch, about five minutes, then pour the mixture over the dry ingredients in the large bowl and stir to coat.
Press the mixture into the prepared pan in an even layer and sprinkle the remaining 1/4 cup (45 grams) nonpareils over the top. Bake for about 20 minutes, until the edges start to brown. Remove from the oven and let cool until cool enough to handle, about 15 minutes, then use the overhanging parchment to transfer the bars to a cutting board. Cut into 16 bars, leaving them together on the cutting board, and let cool completely before separating the bars, about one hour.
Store in an airtight container at room temperature for up to one week.
Excerpted from Bake It Gluten Free: 100 Recipes for Classic Treats (Union Square and Co., 2025). Reproduced by arrangement with the Publisher. Purchase on Amazon.
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