Do you eat in your car? Specifically do you eat while driving? I rarely do. Usually it is only sipping on water or coffee. I think my aversion to eating in the car comes from two things. One being there was no way my parents would allow any food consumption in their vehicles. It’s the way I was raised. The other is I make a total mess. Even with these Sunflower Seed Oatmeal Bars I wound up with seeds, chocolate chips, and crumbs on my lap.
Next time the bars will stay in the container. Well, until I arrive at my destination. I’ll be taking them to potlucks, parties, or as a surprise gift to a friend. They travel well. In fact, the original recipe came from a section in a cookbook for treats to make and ship. Of course I had to put my own touch on the recipe. And I bookmarked the section so I could later refer to the tips for packing up and mailing cookies or bars.
What are some of those tips? Coffee cans, tins, or shoe boxes are good containers to use. How neat it would be to use antique ones for collector friends. Place two cookies back to back and wrap them with plastic wrap. Make sure cookies and bars are completely cool prior to packing. Pack them as tight as possible without crushing and fill spaces with crumpled foil or plastic wrap. Then place that container in a larger box and cushion it on all sides with packing materials.
How are the Sunflower Seed Oatmeal Bars? They have a slight caramel or molasses flavor from brown sugar. Oats and coconut flakes are combined with flour, butter, and egg to make the base. There’s a little vanilla in the mix too. Chocolate chips and sunflower seeds are scattered about on top. Use salted sunflower kernels if you enjoy a salty/sweet combo.
Transporting food can be easy to do. All you need is recipes and tips for food that travels well. Where to find them? All you have to do is scroll down and there is a handy list. Sunday Supper tastemakers have come together to share ones to make to for taking on the road or shipping. Take a look at vegetable salad for a savory side to take to potlucks or picnics. Special thanks to Marion of Life Tastes Good and Coleen of The Redhead Baker for hosting this event.
- ½ cup unsalted butter, at room temperature
- 1 cup firmly packed light brown sugar
- 1 egg, at room temperature
- 1 teaspoon vanilla extract
- 1¼ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup quick-cooking oats
- ½ cup sweetened coconut flakes
- ½ cup semi-sweet chocolate chips
- ½ cup sunflower seed kernels
- Preheat oven to 375°F. Lightly grease and line a 13- X 9- X 2-inch baking pan with parchment paper.
- Beat butter and brown sugar in a large bowl until light and fluffy.
- Add egg and vanilla and beat to combine.
- Whisk together flour, baking soda, and salt. Add to butter mixture and beat until combined.
- Stir in oats and coconut.
- Press mixture evenly in prepared pan.
- Sprinkle chocolate chips and sunflower kernels on top.
- Bake for 15 to 20 minutes, until edges are golden brown.
- Cool completely and cut into bars.
Recipe adapted from Southern Living 1983 Annual Recipes cookbook (no longer in print).
Are you going on a road trip or to a potluck? Take a look at these recipes for food that travels well by Sunday Supper tastemakers:
- Almond Flour Brownies by Recipe for Perfection
- Cherry Blueberry Pie by Pies and Plots
- Cherry Pound Cake with Lime Glaze by Grumpy’s Honeybunch
- Classic Carrot Cake by That Skinny Chick Can Bake
- No Bake Banana Pie in a Jar by Our Good Life
- No Bake Millionaire Shortbread Cookies by Hezzi-D’s Books and Cooks
- Oatmeal Raisin Banana Bars by What Smells So Good?
Mains in Motion
- BBQ Chicken On The Grill To Go by Family Foodie
- Chicken Salad Skewers by Cindy’s Recipes and Writings
- Cobb Salad in a Jar by Life Tastes Good
- Farro with Eggplant and Tomato by Cooking Chat
- Mediterranean Pasta Salad by Serena Bakes Simply From Scratch
- Mexican Breakfast Casserole by Simply Healthy Family
- Pan Bagnat (Provençal Tuna Sandwich) by Curious Cuisiniere
- Pastitsio – Greek Pasta and Lamb Casserole by Food Done Light
- Roasted Vegetable Tart by Adventures in All Things Food
- Smoked Baby Back Ribs by The Freshman Cook
- Spinach Pie by A Day in the Life on the Farm
- Vegan SuperFood Bowl by Sustainable Dad
- Grilled Corn, Bean & Radish Salad by Feeding Big
- Heirloom Tomato Salsa by Nosh My Way
- Parmesan Pasta Salad by Recipes Food and Cooking
- Pomodoro Fresco Pasta Salad by Bobbi’s Kozy Kitchen
- Cherry Crumble No-Bake Energy Bars by Cupcakes & Kale Chips
- Chocolate Zucchini Muffins by Caroline’s Cooking
- Energy Balls by Noshing With The Nolands
- Sunflower Seed Oatmeal Bars by Magnolia Days
- 5 Comfort Food Tips by Sunday Supper Movement
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