Nut Free Granola Bars

These nut-free granola bars are chewy, wholesome, and perfect for school lunches. Made with just 4 simple ingredients, they’re allergy-friendly and meal prep-friendly. Watch the video below to see how I make it in my kitchen!

Course Snack

Cuisine American

Prep Time 5

Total Time 5

Servings servings

Calories 121kcal

Author Arman Liew

Ingredients

1 1/2 cups quick oats
1/4 teaspoon salt
1/2 cup tahini or sunflower seed butter
1/4 cup honey or brown rice syrup
1/2 cup mix-ins I'm using raisins, dried blueberries, and cranberries

Instructions

Line an 8 x 8-inch pan with parchment paper and set aside.
In a large mixing bowl, add the oats in salt and mix well. In a microwave-safe bowl, add the tahini and honey and microwave in 20-second spurts until the honey is warm. Whisk the honey and tahini together until smooth. Transfer the melted mixture into the dry ingredients and mix until combined. Fold through the dried fruit at the end.
Transfer the mixture into the lined pan and press down until smooth on top. Refrigerate the bars for at least an hour to firm up.
Remove the pan from the refrigerator and slice into bars.

Video

Notes

Leftovers: Granola bars are best stored in the refrigerator, covered. They will keep well for up 2 weeks.
Mix-ins: I'm using dried fruit (as pictured, but seeds, chocolate chips, coconut, or other nut-free additions are all great options. Opt for half a cup total.

Nutrition