Nut Free Granola Bars
Chewy, nut-free granola bars made with oats, seeds, and dried fruit — perfect for lunchboxes, snacks, and freezer prep.
Servings: 12 squares
Calories: 247kcal
Ingredients
- ½ cup coconut oil
- ½ cup honey
- ½ cup dried apricots chopped
- ¾ cup desiccated coconut (thread)
- 1 ½ cups rolled oats (quick oats, fine)
- ¼ cup sunflower seeds
- ¼ cup pumpkin seeds
Optional
- ¼ cup chocolate
Instructions
- Preheat the oven: to 340°F / 170°C. Line a loaf pan (8×4 inch / 20×10 cm) with baking paper or parchment.
- Melt: In a small saucepan (or microwave-safe bowl), gently melt together coconut oil and honey until smooth.
- Mix: In a large bowl, combine quick oats, desiccated coconut, chopped apricots, sunflower seeds, and pumpkin seeds.
- Combine: Pour the melted honey mixture over the dry ingredients. Stir until everything is evenly coated.
- Press: Spoon the mixture into the prepared loaf pan. Use the back of a spoon to press it down very firmly — this helps the bars hold their shape.
- Bake: Bake for 25-30 minutes, or until golden brown around the edges.
- Cool: Let cool completely in the pan — the bars will firm up as they cool.
- Optional Chocolate Drizzle: Melt the chocolate and drizzle it over the cooled slab. Let set before slicing.
- Slice: Cut into bars or squares. Store in an airtight container for up to 5 days, or freeze for up to 3 months.
Notes
- Line your loaf tin with a piece of baking paper that comes out over the sides, it make it easier to lift the granola bar slab out of the tin once it has cooled.
- Make sure you whisk toner the honey and coconut oil while it is warm, it will almost look like a caramel.
- Use quick oats – they bind better than whole rolled oats.
- Press firmly – really compacting the mixture helps the bars hold their shape.
- Let them cool fully – they firm up as they cool; slicing too soon can cause crumbling. I actually chill the slab in the fridge overnight before slicing.
- Slice into squares or bars, deepening on the age of your child and what is a good portion for them.
- Swap the fruit – dried apricots, cranberries, raisins or chopped dates all work well.
- Keep them nut-free – seeds add great crunch without using nuts, making them school-safe.
- Freezer-friendly – freeze individually for easy lunchbox snacks.
- Oats: Quick oats create a softer, chewier bar; you can use old-fashioned rolled oats for a chunkier texture.
- Sweetener: Honey binds the bars best, but brown rice syrup or maple syrup are good nut-free alternatives.
- Add-ins: Swap dried apricots for raisins, cranberries, or chopped dried apple.
- Seeds: Mix and match — chia, hemp, or sesame seeds can be added too.
- Coconut: In the U.S., look for unsweetened shredded coconut (the finer kind).
Nutrition
Serving: 1square | Calories: 247kcal | Carbohydrates: 26g | Protein: 3g | Fat: 16g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.001g | Sodium: 5mg | Potassium: 175mg | Fiber: 3g | Sugar: 17g | Vitamin A: 197IU | Vitamin C: 0.3mg | Calcium: 14mg | Iron: 1mg