Nut-Free Chewy Granola Bars
Looking for a wholesome, allergy-friendly snack that’s irresistibly delicious? These Nut-Free Chewy Granola Bars are packed with nutritious ingredients like rolled oats, sunflower seeds, pumpkin seeds, and a medley of dried fruits, including tangy cranberries and sweet apricots. Perfectly sweetened with honey and lightly seasoned with cinnamon, these bars strike the balance between chewy and crunchy. They're oven-baked to golden perfection and contain no nuts, making them ideal for school lunches, on-the-go snacking, or family-friendly treats. With just 15 minutes of prep and a short bake time, this recipe is as easy as it is satisfying. Store them in an airtight container, and you’ve got a week’s worth of hearty, homemade granola bars at your fingertips!
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Recipe Information
Ingredients
- 2 cups rolled oats
- 0.5 cup sunflower seeds
- 0.5 cup pumpkin seeds
- 0.5 cup dried cranberries
- 0.5 cup dried apricots, chopped
- 0.5 cup unsweetened coconut flakes
- 0.5 cup honey
- 0.25 cup brown sugar
- 0.25 cup unsalted butter
- 1 teaspoon vanilla extract
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon salt
Instructions
Preheat your oven to 350°F (175°C). Line a 9x9 inch baking pan with parchment paper and set aside.
In a large mixing bowl, combine the rolled oats, sunflower seeds, pumpkin seeds, dried cranberries, dried apricots, and coconut flakes. Toss together until well mixed.
In a small saucepan over medium heat, combine honey, brown sugar, and unsalted butter. Stir continuously until the sugar is dissolved and the butter is fully melted, forming a smooth mixture.
Remove the saucepan from heat and stir in vanilla extract, ground cinnamon, and salt.
Pour the honey mixture over the dry ingredients in the large mixing bowl. Mix thoroughly with a spatula or wooden spoon until all the dry ingredients are evenly coated.
Transfer the mixture into the prepared baking pan. Press it down firmly with the back of the spoon or spatula to ensure the mixture is compact and even.
Place the baking pan in the preheated oven and bake for 8-10 minutes, or until the edges begin to turn golden brown.
Remove from the oven and let it cool in the pan for about 10 minutes, then place the pan in the refrigerator for 30 minutes to set.
Once set, lift the granola slab out of the pan using the parchment paper and place it on a cutting board.
Cut the slab into 12 equal-sized bars. Store the nut-free chewy granola bars in an airtight container at room temperature for up to a week.
Nutrition Facts
Calories |
284 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.2 g | 18% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 11 mg | 4% | |
| Sodium | 49 mg | 2% | |
| Total Carbohydrate | 36.7 g | 13% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 23.5 g | ||
| Protein | 5.3 g | 11% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 26 mg | 2% | |
| Iron | 1.7 mg | 10% | |
| Potassium | 261 mg | 6% | |
*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.
