Quick Summary
Nut Free Granola Bars-easy homemade granola bars that are nut free, which makes them the perfect school snack and great for anyone with nut allergies. The bars are chewy, sweet, and SO delicious!
I love making homemade granola bars because they are easy to make and taste so much better than store bought. Most granola bar recipes have nuts or nut butter, including my favorite recipe. The only problem? A lot of schools, day cares, and camps don’t allow nuts because of nut allergies so I created a Nut Free Granola Bar recipe that is safe to pack for snacks and lunches.
The granola bars are chewy, sweet, and easy to make. This is a no-bake granola bar recipe, so you don’t even have to turn on the oven! You can whip up a batch in no time!
They make a great breakfast on the go, healthy snack, or even dessert! I love keeping them in the fridge so we can grab a bar anytime of the day. They are a family favorite!
Nut Free Granola Bar Ingredients
The ingredients are simple and I always have them in my pantry.
- Coconut– I use unsweetened flaked coconut, but sweetened will work too, it will just be sweeter, obviously!:) FYI-coconut is a drupe fruit, not a true tree nut and doesn’t contain nut proteins, but always check with your doctor to make sure you aren’t allergic if you are not sure.
- Oats– old-fashioned or quick oats will work. If you need the bars to be gluten-free make sure you use gluten-free oats.
- Pepitas– pepitas are pumpkin seeds and not a nut so I like to add them for a little crunch.
- Cinnamon– cinnamon is so good in granola bars!
- Sea salt– salt balances out the sweetness!
- Honey– The honey sweetens the bars and helps the mixture stick together.
- Brown Sugar– you only need 2 tablespoons.
- Coconut oil– measure the coconut oil in solid form.
- Vanilla extract– just a splash!
- Dried fruit– you can use raisins, golden raisins, dried cranberries, dried cherries, or even dried blueberries. I usually use cranberries or raisins because that is what my boys like.
- Mini chocolate chips– I like to use Enjoy Life mini chocolate chips. They are are gluten free, wheat free, peanut free, dairy free, tree nut free, soy free, casein free, sulfite free and egg free. Of course, you can leave the chocolate chips out, or use less, but I love me some chocolate:)
How to Make Nut Free Granola Bars
No-bake granola bars are the best because they are SO easy! Even the kids can help make them!
- Line an 8×8-inch pan with parchment paper and spray with nonstick cooking spray. The parchment paper will make it easier to get the bars out of the pan.
- I like to toast the coconut to bring out the best flavor. You can skip this step, but toasted coconut is the best:) Place the coconut in a small skillet and cook over medium low heat, stirring occasionally, until light brown and toasted. This won’t take long, don’t walk away!
- In a large bowl, combine the toasted coconut, oats, pepitas, cinnamon, and sea salt.
- In a small skillet, combine the honey, coconut oil, and brown sugar. Cook over medium heat until the coconut oil is melted, and the mixture starts to bubble. Remove from the heat and stir in the vanilla extract.
- Pour the mixture over the dry ingredients and stir until the mixture is moistened. Let sit for about 5 minutes so the mixture can cool a little before adding the chocolate chips.
- Stir in the raisins or dried cranberries and ¼ cup mini chocolate chips.
- Transfer the mixture to the prepared pan. Use a spatula to evenly spread the mixture into the pan. Firmly press the mixture into the pan with your clean hands. You can dampen your fingertips or lightly spray them with cooking spray, so it isn’t too sticky. You really want to press the mixture firmly, so the bars stay together.
- Sprinkle the remaining chocolate chips over the top of the bars and gently press them into the top of the bars.
- Cover the pan and refrigerate for at least 2 hours.
- When the bars are completely chilled, use the parchment paper to lift the bars out of the pan. Cut into bars or squares and enjoy!
How to Store
Store in an air-tight container in the refrigerator for up to 10 days. If you are stacking the granola bars place a piece of parchment between the layers to prevent them from sticking together.
You can also freeze the granola bars for up to 3 months in a freezer bag or freezer container.
More Granola Bar Recipes
Nut Free Granola Bars
Easy homemade granola bars that are nut free, which makes them the perfect school snack! The bars are chewy, sweet, and SO delicious!
- 1/2 cup unsweetened coconut
- 2 1/3 cups quick oats
- 1/3 cup pepitas
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon sea salt
- 1/3 cup honey
- 1/4 cup coconut oil
- 2 tablespoons brown sugar
- 1 teaspoon pure vanilla extract
- 1/2 cup raisins or dried cranberries
- 1/4 cup mini chocolate chips, plus 2 tablespoons
Line an 8×8-inch pan with parchment paper and spray with nonstick cooking spray.
Place the coconut in a small skillet and cook over medium low heat, stirring occasionally, until light brown and toasted. Watch it closely so it doesn’t burn.
In a large bowl, combine the coconut, oats, pepitas, cinnamon, and sea salt.
In a small skillet, combine the honey, coconut oil, and brown sugar. Cook over medium heat until the coconut oil is melted, and the mixture starts to bubble. Remove from the heat and stiir in the vanilla extract.
Pour the mixture over the dry ingredients and stir until the mixture is moistened. Let sit for about 5 minutes. Stir in the raisins or dried cranberries and ¼ cup mini chocolate chips.
Transfer the mixture to the prepared pan. Use a spatula to evenly spread the mixture into the pan. Firmly press the mixture into the pan with your clean hands. You can dampen your fingertips or lightly spray them with cooking spray, so it isn’t too sticky. You really want to press the mixture firmly, so the bars stay together.
Sprinkle the remaining chocolate chips over the top of the bars and gently press them into the top of the bars.
Cover the pan and refrigerate for at least 2 hours. When the bars are completely chilled, use the parchment paper to lift the bars out of the pan. Cut into bars or squares and enjoy!
Store in an air-tight container in the refrigerator for up to 10 days. If you are stacking the granola bars place a piece of parchment between the layers to prevent them from sticking together.
Calories: 202kcal, Carbohydrates: 29g, Protein: 3g, Fat: 9g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 1mg, Sodium: 104mg, Potassium: 148mg, Fiber: 3g, Sugar: 11g, Vitamin A: 9IU, Vitamin C: 1mg, Calcium: 19mg, Iron: 1mg
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Photos by In Krista’s Kitchen
