Nut-Free Chocolate Chip Granola Bars
Satisfy your snack cravings with these irresistible Nut-Free Chocolate Chip Granola Bars, a wholesome and allergy-friendly treat the whole family will love! Packed with nutrient-rich rolled oats, sunflower seeds, pumpkin seeds, and shredded coconut, these bars deliver the perfect mix of crunch and chewiness. Sweetened naturally with honey and a touch of light brown sugar, every bite bursts with the flavors of dried cranberries and melty mini chocolate chips. The nut-free recipe is toasted to golden perfection for depth of flavor, then bound together with a luscious, buttery glaze featuring a hint of vanilla. With just 15 minutes of prep and no nuts in sight, these homemade granola bars are an easy, customizable snack that’s perfect for school lunchboxes, hiking fuel, or a grab-and-go breakfast. Store these gluten-free-friendly bars for up to two weeks and enjoy an energy-packed bite any time!
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Recipe Information
Ingredients
- 2 cups Rolled oats
- 1 cup Sunflower seeds
- 0.5 cup Pumpkin seeds
- 0.5 cup Shredded unsweetened coconut
- 0.5 cup Mini chocolate chips
- 0.5 cup Dried cranberries
- 0.5 cup Honey
- 0.25 cup Light brown sugar
- 0.25 cup Unsalted butter
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
Instructions
Preheat your oven to 350 degrees F (175 degrees C). Line an 8x8 inch baking pan with parchment paper, leaving some overhang to easily lift the bars out later.
In a large bowl, combine the rolled oats, sunflower seeds, pumpkin seeds, and shredded coconut. Mix well to ensure even distribution.
Spread the dry mixture evenly on a baking sheet and toast in the preheated oven for about 10 minutes, stirring halfway through, until lightly golden. Remove from oven and allow to cool slightly.
Meanwhile, in a small saucepan over medium heat, combine the honey, brown sugar, unsalted butter, vanilla extract, and salt. Stir until the mixture is completely melted and begins to bubble. Let it boil for about 1 minute, then remove from heat.
In a large mixing bowl, combine the toasted oat mixture with the dried cranberries and mini chocolate chips. Pour the honey mixture over the dry ingredients and stir with a spatula until everything is well-coated.
Transfer the mixture to the prepared baking pan. Press it down firmly into an even layer using the back of a spoon or a piece of parchment paper.
Refrigerate the bars for at least 2 hours to firm up, or until they are firm to the touch.
Once set, lift the granola out of the pan using the parchment paper overhang. Place on a cutting board and slice into 12 bars.
Store the granola bars in an airtight container at room temperature for up to one week, or in the refrigerator for up to two weeks.
Nutrition Facts
Calories |
3351 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 180.5 g | 231% | |
| Saturated Fat | 60.7 g | 304% | |
| Polyunsaturated Fat | 61.7 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 673 mg | 29% | |
| Total Carbohydrate | 393.8 g | 143% | |
| Dietary Fiber | 53.0 g | 189% | |
| Total Sugars | 225.7 g | ||
| Protein | 83.2 g | 166% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 313 mg | 24% | |
| Iron | 23.0 mg | 128% | |
| Potassium | 2782 mg | 59% | |
*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.
