The “normal” way:

1. Prepare the Pan: Line an 8×8-inch baking dish with parchment paper for easy removal.
2. Heat Wet Ingredients: In a small saucepan, warm the sunflower butter and honey over low heat, stirring until smooth. Remove from heat and mix in the vanilla extract.
3. Combine: Pour the wet mixture over the rolled oats and stir until well coated.
4. Press Firmly: Transfer the mixture to the lined baking dish, pressing it down firmly to ensure it sticks together.
5. Chill: Refrigerate for at least 1 hour, or until set.
6. Cut & Enjoy: Lift the bars out using the parchment paper, slice into squares or bars, and enjoy!

The “lazy” no extra dishes way:

Sometimes when I’m in a rush I prefer to skip a couple steps to make the process even easier. Feel free to try it both ways and see what you think!

1. Prepare Parchment: Lay a sheet of parchment paper on a cutting board or clean counter.
2. Combine: Mix sunflower butter and honey in a bowl then stir in rolled oats and vanilla extract. (It’ll take a little more elbow grease to stir when not using heat).
3. Press Firmly: Pour mixture onto parchment paper and place another sheet of parchment paper on top. Press parchment paper until mixture is flat.
4. Chill: Refrigerate for at least 1 hour, or until set.
5. Cut & enjoy. Slice into squares or bars, and enjoy!