If there's one kitchen hack that has genuinely changed my lunch game, it's these Homemade Sunbutter Uncrustables. Even though you can easily buy these at the store, making uncrustables at home means you control what goes inside, and that is important to me when choosing what I serve my kiddos!
These homemade sunbutter uncrustables are sneakily healthy and so easy to make. I use SunButter (made from sunflower seeds!) instead of peanut butter, which makes them completely tree-nut and peanut-free, which is great if your child's school is nut-free or if you have a kiddo with nut allergies. Pair that with my Strawberry Chia Jam (Smash Jam dupe!) a naturally sweetened, omega-3-packed jam that comes together in 10 minutes, and you've got a sandwich that is packed with nutrition.
My boys go absolutely wild for these. They love pulling them out of the freezer and I love knowing exactly what's in them. I make a big batch on Sunday, tuck them into little zip-lock bags, and we're set for the whole week. I have also been making them recently to take to the neighborhood pool so we don't have to run home for lunch or dinner!
Nutrition at a Glance
- Protein: Sunbutter provides a solid dose of plant-based protein, which is essential for keeping kids (and adults!) focused and energized throughout the day.
- Omega-3 Fatty Acids: The chia seeds in the homemade strawberry chia jam are one of the richest plant-based sources of ALA omega-3 fatty acids. Omega-3s support brain health, reduce inflammation, and are especially important for growing kids.
- Fiber: Between the whole wheat bread and the chia seeds in the jam, each uncrustable contains a meaningful amount of dietary fiber.
- Antioxidants: Sunflower seeds (and therefore sunbutter) are an excellent source of vitamin E, a powerful antioxidant that protects cells from oxidative stress and supports immune function. It’s part of the reason I love making uncrustables without peanut butter, and choose sunbutter instead.
- Iron: Sunnutter is a notable source of iron, which is critical for carrying oxygen in the blood and preventing fatigue. This is especially important for growing children and those who don't eat a lot of meat.
Ingredients You Need
- Whole Wheat Bread: Whole wheat bread provides more fiber, B vitamins, and minerals than white bread. Look for a brand where whole wheat flour is the first ingredient.
- Sunbutter (or natural peanut butter): SunButter is made from sunflower seeds and is free from peanuts, tree nuts, and common allergens. Natural peanut butter works great too, just look for one with just peanuts and salt on the label.
- Strawberry Chia Jam: This homemade jam is made with just 3 ingredients: strawberries, chia seeds, and a touch of sweetener. It's naturally thickened by chia seeds (no pectin needed!). If you prefer, you can use a store-bought jam instead.
Dietary Substitutions
- Gluten-Free: Swap the whole wheat bread for your favorite gluten-free sandwich bread. Look for a brand that holds up well when compressed, as some gluten-free breads can be more crumbly.
- Dairy-Free: Great news, this recipe is already completely dairy-free!
- Vegan: This homemade sunbutter uncrustables recipe is also already 100% vegan-friendly. All three ingredients are plant-based.
How to Make Homemade Sunbutter Uncrustables
Step 1: Gently flatten each bread slice with a rolling pin or your hand.
Step 2: Spread sunbutter evenly on one side of 4 slices, leaving a small border around the edges, then spoon the chia strawberry jam onto the center of the sunbutter layer.
Step 3: Place the remaining bread slices on top and press the edges firmly all the way around to seal. Press a round cookie cutter (3–4 inches) straight down through each sandwich to cut and seal simultaneously. No cutter? Use a glass and crimp the edges with a fork.
Step 4: Enjoy right away, or place each uncrustable in a small zip-lock bag and freeze for up to 3 months. To thaw, leave at room temperature for 30–60 minutes.
Dietitian Tips for Success
- Use just enough jam, don't overfill! It's tempting to load these up, but too much jam will make it difficult to seal the edges and the filling will burst out. About 1 tablespoon of jam per uncrustable is the sweet spot.
- Freeze them individually for grab-and-go ease. Once assembled, place each uncrustable in its own small zip-lock bag before freezing. This way you can grab just one (or two!) at a time without them sticking together.
- Let kids help with assembly. Kids who help make their food are often more excited to eat it! Let little ones spread the sunbutter, press the cookie cutter down, or pack the uncrustables into bags. So fun!
- Try different flavors. Sunbutter is my go-to for allergy-friendly lunchboxes, but natural almond butter, cashew butter, or classic peanut butter all work beautifully here. You can also use different jams, depending on your preference.
- Make a savory version. Not a sweet tooth? Try cream cheese and cucumber, or hummus with roasted red pepper, for a savory uncrustable sandwich.
How to Serve DIY Uncrustables
These DIY uncrustables are a lunchbox staple, but they're versatile enough to work as a snack, after-school bite, or even a quick breakfast. Here are some of my favorite ways to serve them:
- Pack them in lunchboxes alongside a handful of berries, sliced cucumbers, or a small homemade spinach banana muffin for a balanced midday meal.
- Serve thawed as an after-school snack with a glass of milk or a smoothie. Kids coming home hungry need something that hits all the macros, and these deliver.
- Add to a weekend picnic spread alongside other grab-and-go items. They're neat, portable, and easy for little hands!
Storage Suggestions
Refrigerator: Assembled homemade uncrustables can be stored in the fridge in an airtight container or zip-lock bag for up to 3 days. They're best enjoyed within 24 hours for optimal texture.
Freezer: This is where the magic happens! Place each uncrustable sandwich in an individual zip-lock bag and freeze for up to 3 months. Label the bags with the date so you know what you're working with.
Thawing: Remove from the freezer and let thaw at room temperature for 30 to 60 minutes. You can also pop them in lunchboxes frozen, and they'll be perfectly thawed by lunchtime.
Make-Ahead Tip: I like to do a big batch prep on Sunday afternoons. Make the chia jam (or pull it from the fridge if you made it earlier in the week), assemble all 4 uncrustables, freeze them, and you've got lunches sorted for nearly the whole week.
Frequently Asked Questions
Yes, homemade uncrustables are cheaper than store-bought, which can run around $4–5 for a pack of 4. Making them at home with whole wheat bread, sunbutter, and homemade chia jam costs about 90 cents per uncrustable. Even though the price isn't that different, the difference in nutrients is significant, making it worth it to make these homemade sunbutter uncrustables at home!
Soft, thin sandwich bread works best because it compresses and seals easily when pressed. Whole wheat sandwich bread is my top pick for the added fiber and nutrients. Avoid thick or crusty breads, as they're harder to seal and can crack when you press the cookie cutter down.
More Easy Kid-Friendly Recipes to Try
- Protein Energy Bites
- Healthy Cosmic Brownie Bites
- Healthier Dot Cake
- Cinnamon Roll Muffins
- Puff Pastry Cheese Pizza
Homemade Sunbutter Uncrustables
Ingredients
- 8 slices of whole wheat bread
- ½ cup natural peanut butter or sunbutter
- ¼ cup chia strawberry jam
Instructions
- Gently flatten each bread slice with a rolling pin or your hand.
- Spread peanut butter evenly onto one side of 4 bread slices, leaving a small border around the rim.
- Spread the chia jam onto the center of the peanut butter. Keep it in the middle so it doesn’t seep out when sealed.
- Place the remaining bread slices on top and press the edges firmly together all the way around to create an initial seal.
- Press a round cookie cutter (about 3–4 inches) straight down through each sandwich to cut and seal simultaneously. No cutter? Use a glass and crimp the edges with a fork. Discard the crusts.
- Enjoy immediately, or place each uncrustable in a small zip-lock bag and freeze for up to 3 months. To thaw, leave at room temperature for 30–60 minutes.
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