Sun Butter Bars

Sun Butter Bars

Sun Butter Bars

Day 6 of The August Break is all about diagonals. Which is great, considering I’ve been wanting to post about these bad boys for a solid week now.

I made these for the August session of the Propelle Mastermind. They were such a huge hit with the ladies, that I only got to bring home a single solitary bar. That seriously never happens!

They were also a huge hit with The Hubster (who enjoyed that last bar).

Sun Butter Bar

All I want to do now is make them. Even play around with ingredients like chocolate chips, whole peanuts, sunflower seeds, and the like.

Which is a bit ironic considering I have always been intimated by homemade granola bars. I don’t know if I thought it took crazy ingredients, or if I thought you had to bake them all afternoon.

It’s all just crazy talk.

sunbutter bars

You know what was the most frustrating and time consuming part? Wrapping them up and tying them with twine.

And that took all of 5 minutes. Total.

They had to be ready for their close-up, Mr. DeMille.

sun butter bars

Sun Butter Bars

Sun Butter Bars

Prep Time 10 minutes
Total Time 10 minutes
Servings 8 -10
Author Emily Levenson |


  • 1 1/2 cups puffed rice cereal
  • 2 cups rolled oats
  • 1 cup sun butter peanut butter, almond butter, etc.
  • 1 tbs oil canola, safflower, sunflower
  • 1/3-1/2 cup honey
  • 1/2 tsp vanilla extract


  1. Line an 8 by 8-inch baking dish with parchment paper, leaving enough paper to grab (about 2-inches). Set aside.
  2. In a large mixing bowl, combine oats and puffed rice cereal. Set aside.
  3. In a small saucepan (or microwave safe mixing bowl), combine sun butter, oil, and honey. Heat mixture until smooth and creamy.
  4. Remove from heat, pour in vanilla and whisk to combine.
  5. Pour sun butter mixture over oat mixture and stir until everything is evenly coated.
  6. Transfer mixture into prepared baking dish and firmly press into an even layer.
  7. Cover and put in refrigerator to chill, about 30 minutes.
  8. Lift bars from dish using overhang and cut into desired shape.
  9. Store in an airtight container in the refrigerator for about 7 days... if they even last that long!

Allergen Information

Nightshade Free, Dairy Free, Wheat Free*, Gluten Free*, Soy Free, Corn Free, and Egg Free.

*The Wheat and Gluten Free status of this recipe is dependent upon your choice of oats AND your choice of puffed rice cereal (some contain barley malt, so please read labels if this is problematic for you).

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Written by

Emily Levenson is learning to trust her gut all over again. She is committed to listening to AND following the nuggets of wisdom her gut has been dishing out for decades. You can follow Emily's journey here on the blog, through the Nourish + Flourish podcast, and through her posts on Instagram.

34 comments / Add your comment below

      1. ok. I thought so. I was like “I don’t remember rice cereal in mine…”
        Sorry, I’m not trying to be impatient 😉 <3

  1. Mine didn’t stay together very well – I may not have heated everything up enough, perhaps? The only difference is I used Kashi’s puffed grains instead of rice, I used crunchy sun butter, and I added a few raisins. The crumbs I had were tasty, though! Any ideas how I could get them to stay together a little better?

    1. That probably has more to do with the crunchy sun butter than anything else. There is usually less oil in the crunchy nut/seed butters and can require a bit more oil be added to the mix. The raisins may have also caused some problems as it changed the ratio of things.

      Maybe try making the original version first to see what it’s supposed to be like, and then play around with the ingredients?

      Good luck!

  2. I made these today and pressed them into a silicone candy mold (about the size of mini muffins). They popped right out and were the perfect bite size. I halved the recipe and it made a dozen “mini muffin” bites. Thanks for the recipe.

  3. Pingback: » Sun Butter Bars
  4. These are truly delicious! Love them. But they were incredibly crumbly as I was cutting them out of the pan. Does anyone have any tips for keeping them more in tact? Thanks!

  5. These were perfect! I so appreciate this recipe, considering we had to eliminate
    all milk, egg, soy and wheat products. This was a treat, to say the least!

    1. Rachel — A more mild oil would likely taste better. Olive oil is a bit strong, and will leave a hint of olive in the finished product. Doesn’t mean you can’t use it, just that something else would likely taste a bit better (canola, safflower, sunflower, coconut, etc.).

      You can definitely use agave, but would watch them while cooking. It will likely require less time in the oven or will burn.

  6. Just so you know Rice Krispies are not gluten free. They contain malt which is made from barley. They do make a gluten free version but they are terrible. Cocca Pebbles and Nature’s Path Crispy Rice Cereal are both gluten free

  7. Thanks for this! I make half a batch every week for my sons breakfasts! His school is nut free so these are perfect!!!! He helps me measure the stuff out and I add raisins and sunflower seeds and a little maple syrup too. So so good.

      1. He turned three at the end of January. They are so fast that I make them with him while I’m cooking dinner sometimes. I tell all my friends about them as they taste great and are healthy and fast. Everything I can get behind!!!!!

        1. Love it. You totally made my day, so thank you.

          I am looking forward to the day where I can cook with The Babe. She’s 11 months old now, so not quite ready to help out. But close!

  8. Yesterday, we discovered that our daughter is allergic to many foods. One is Wheat/gluten. Since my family enjoys blueberry bars & oatmeal cookies, we are looking for a way around it… You use Oats in this recipe… What kind? I just don’t know what to buy. Thanks for your help.

  9. Delicious, thank you! I love that this is no-bake… I made it just as written and the kids love them. I am looking forward to playing with this recipe as well!

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