Nut-Free Granola Bars
These granola bars are easy to make, are full of healthy ingredients, and are completely nut-free, making them safe for school lunches. Sweetened just enough to keep kids happy while filling them up with all the right things.
Servings: 16 bars
Ingredients
- 2 ½ cups old fashioned rolled oats
- ⅓ cup roasted salted pumpkin seeds (pepitas)
- ⅓ cup roasted unsalted sunflower seeds
- ⅓ cup honey
- ¼ cup brown sugar
- ¼ cup unsalted butter
- 1 tsp pure vanilla extract
- ½ tsp sea salt
- ½ cup roughly chopped dried cherries
- ⅓ cup mini chocolate chips, plus 2 tbsp for topping bars
Instructions
- Preheat oven to 350°f.
- Spread oats, pumpkin seeds, and sunflower seeds evenly on a baking sheet. Bake for 10 minutes, turning once, to toast lightly. Transfer to a large bowl.
- Meanwhile, in a small saucepan over medium heat, melt butter, honey, brown sugar, and salt. Remove from heat, then stir in vanilla.
- Pour butter mixture, a into bowl with the oats, along with chopped cherries and ⅓ cup chocolate chips (the chips will melt, which is supposed to happen).
- Line a 9" square baking pan with parchment paper. Pour mixture into prepared pan. Wet fingers, then press mixture firmly and evenly into the pan. Continue pressing until bars are firmly pressed down (they will firm up more once cooled, but pressing the bars is very important, or else they will be crumbly).
- Sprinkle with remaining 2 tbsp mini chocolate chips and press gently help them stick to the bars.
- Refrigerate bars for at least two hours before slicing.
Notes
These granola bars remain firm in the fridge, but soften perfectly for snacking when brought to room temperature.
To store, keep granola bars in the fridge for up to one week.
These granola bars freeze really well. Simply place sliced bars into an air-tight container or freezer bag and freeze for up to 3 months.