The Best Nut Free Granola Bars for School & Work
Make delicious nut free granola bars at home with this easy recipe! Perfect for school, work, and on-the-go snacking—healthy, chewy, and allergy-friendly!
Ingredients
Dry Ingredients:
- 2 cups rolled oats gluten-free if needed
- ½ cup sunflower seeds or pumpkin seeds
- 2 tbsp chia seeds or flaxseeds for protein and fiber
- ¼ cup dried fruit cranberries, raisins, or chopped dates
- ¼ cup nut-free chocolate chips optional
- ½ tsp cinnamon or nutmeg optional, for extra flavor
Pinch of sea salt
- Wet Ingredients:
- ½ cup sunflower seed butter or tahini for binding
- ⅓ cup maple syrup or honey for sweetness
- 1 tsp vanilla extract
Instructions
Mixing the Dry Ingredients
- In a large mixing bowl, combine rolled oats, seeds, dried fruit, chocolate chips, cinnamon, and salt.
- Stir to evenly distribute the ingredients.
Adding the Wet Ingredients
- In a small saucepan, gently warm the sunflower seed butter and maple syrup until smooth.
- Stir in vanilla extract.
- Pour the wet mixture over the dry ingredients and mix until everything is well coated.
Pressing and Shaping the Bars
- Line an 8x8-inch baking dish with parchment paper.
- Transfer the mixture to the dish and press it down firmly using a spatula or the back of a spoon.
Baking or No-Bake Options
- For baked bars: Preheat oven to 325°F (160°C) and bake for 15-20 minutes, until lightly golden. Let cool completely before cutting.
- For no-bake bars: Refrigerate for at least 1 hour, or freeze for 20-30 minutes, until firm.
Cutting & Storing
- Once firm, lift the granola bar slab from the dish and cut into 12 bars.
- Storage:
- Keep in an airtight container at room temperature for up to 1 week.
- Refrigerate for up to 2 weeks, or freeze for up to 3 months.
Notes
Nutrition Information (Per Bar)
- Calories: ~180 kcal
- Carbohydrates: 24g
- Protein: 5g
- Total Fat: 6g
- Saturated Fat: 1g
- Fiber: 3g
- Sugar: 8g
- Sodium: 50mg