Nut-Free Granola Bars Honey Oats (Print Version)

Chewy, golden bars with oats, seeds, honey, and fruit. Nut-free and great for healthy snacking.

# Components:

→ Dry Ingredients

01 - 2 1/2 cups old-fashioned rolled oats
02 - 1/2 cup unsweetened shredded coconut
03 - 1/2 cup pumpkin seeds
04 - 1/2 cup sunflower seeds
05 - 1/2 cup dried cranberries or raisins, roughly chopped
06 - 1/4 cup mini chocolate chips, optional
07 - 1/4 teaspoon fine sea salt
08 - 1/2 teaspoon ground cinnamon

→ Wet Ingredients

09 - 1/2 cup honey
10 - 1/4 cup sunflower seed butter or tahini
11 - 1/4 cup coconut oil, melted
12 - 1 teaspoon pure vanilla extract

# Directions:

01 - Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper, leaving an overhang for easy removal.
02 - Mix oats, shredded coconut, pumpkin seeds, sunflower seeds, dried cranberries or raisins, chocolate chips if using, salt, and cinnamon in a large bowl.
03 - Warm honey, sunflower seed butter or tahini, melted coconut oil, and vanilla in a small saucepan over low heat, stirring until smooth.
04 - Pour wet mixture over dry ingredients. Mix thoroughly with a spatula until evenly coated.
05 - Press mixture firmly into prepared pan, smoothing and compacting with the back of a spoon or bottom of a measuring cup.
06 - Bake for 20 to 25 minutes until the edges are golden brown.
07 - Cool completely in the pan on a wire rack. Remove using parchment paper and cut into 12 bars.
08 - Store bars in an airtight container at room temperature for up to 1 week or refrigerate for extended freshness.

# Expert Advice:

01 -
  • No nuts means everyone gets a taste, even your allergic friends.
  • This easy recipe is flexible—toss in your favorite seeds, dried fruits, or even chocolate chips for extra fun.
02 -
  • If you rush slicing before bars are cool, they crumble—learned that the hard way after my first batch.
  • Pressing down the mixture super firmly in the pan makes for crisp, perfect bars that don't fall apart.
03 -
  • Bake until the edges are truly golden—under-baking leads to soft, sticky bars.
  • Don't be shy with pressing down the mix; it's the secret behind bars that stay square, not crumbly.
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