Nut-Free Chewy Oat Bars
Satisfy your snack cravings with these Nut-Free Chewy Oat Bars—an allergen-friendly, no-bake treat that's perfect for busy mornings, school lunches, or mid-day pick-me-ups. Made with rolled oats, sunflower seed butter, dried cranberries, and pumpkin seeds, these bars are naturally sweetened with honey and infused with warm cinnamon and vanilla for a touch of cozy flavor. The addition of shredded coconut creates a delightful chewiness, while a dash of salt balances the sweetness perfectly. With just 10 minutes of prep and a few hours of chilling, these wholesome, homemade bars are ready to fuel your day. Plus, they store wonderfully in the fridge or freezer for a grab-and-go snack anytime. Healthy, hearty, and nut-free—these chewy oat bars are ideal for families or anyone looking for a simple treat packed with texture and taste!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups Rolled oats
- 1 cup Sunflower seed butter
- 0.5 cup Honey
- 0.5 cup Dried cranberries
- 0.25 cup Pumpkin seeds
- 0.25 cup Unsweetened shredded coconut
- 0.25 teaspoon Salt
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Cinnamon
Instructions
Line an 8x8 inch baking pan with parchment paper, leaving an overhang to easily lift out the bars later.
In a large mixing bowl, combine the rolled oats, dried cranberries, pumpkin seeds, shredded coconut, salt, and cinnamon. Mix until thoroughly combined.
In a small saucepan over low heat, gently warm the sunflower seed butter and honey until they reach a smooth, pourable consistency. Stir in the vanilla extract.
Pour the warm sunflower seed butter and honey mixture over the dry ingredients in the bowl, using a spatula to mix everything together. Ensure all the oats are well-coated.
Transfer the mixture into the prepared baking pan, pressing down firmly with the spatula to ensure the mixture is evenly distributed and compact.
Place the pan in the refrigerator and let it chill for at least 2 hours, or until the mixture is firm and set.
Once set, lift the oat mixture out of the pan using the parchment overhang. Place on a cutting board and cut into 12 bars.
Store the bars in an airtight container in the refrigerator for up to a week, or freeze for a longer-lasting option.
Nutrition Facts
Calories |
3064 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 175.7 g | 225% | |
| Saturated Fat | 31.9 g | 160% | |
| Polyunsaturated Fat | 7.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1528 mg | 66% | |
| Total Carbohydrate | 323.3 g | 118% | |
| Dietary Fiber | 51.1 g | 182% | |
| Total Sugars | 169.6 g | ||
| Protein | 84.7 g | 169% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 432 mg | 33% | |
| Iron | 21.0 mg | 117% | |
| Potassium | 2693 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
