Nut-Free Chocolate Chip Granola Bars
Indulge in the perfect combination of chewy, sweet, and wholesome with these Nut-Free Chocolate Chip Granola Bars—ideal for school snacks, work lunches, or an on-the-go energy boost! Featuring a nut-free blend of toasted rolled oats, sunflower seeds, pumpkin seeds, and shredded coconut, these bars are studded with mini chocolate chips and dried cranberries for a deliciously satisfying bite. A honey-based syrup binds the ingredients together, providing just the right touch of natural sweetness. Quick to prepare with only 15 minutes of prep time and no special equipment required, these granola bars are an allergy-friendly, make-ahead treat the whole family will love. Store them at room temperature or in the fridge for a convenient, homemade snack that you can enjoy all week long.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 2 cups Rolled oats
- 1 cup Sunflower seeds
- 0.5 cup Pumpkin seeds
- 0.5 cup Shredded unsweetened coconut
- 0.5 cup Mini chocolate chips
- 0.5 cup Dried cranberries
- 0.5 cup Honey
- 0.25 cup Light brown sugar
- 0.25 cup Unsalted butter
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
Directions
Step 1
Preheat your oven to 350 degrees F (175 degrees C). Line an 8x8 inch baking pan with parchment paper, leaving some overhang to easily lift the bars out later.
Step 2
In a large bowl, combine the rolled oats, sunflower seeds, pumpkin seeds, and shredded coconut. Mix well to ensure even distribution.
Step 3
Spread the dry mixture evenly on a baking sheet and toast in the preheated oven for about 10 minutes, stirring halfway through, until lightly golden. Remove from oven and allow to cool slightly.
Step 4
Meanwhile, in a small saucepan over medium heat, combine the honey, brown sugar, unsalted butter, vanilla extract, and salt. Stir until the mixture is completely melted and begins to bubble. Let it boil for about 1 minute, then remove from heat.
Step 5
In a large mixing bowl, combine the toasted oat mixture with the dried cranberries and mini chocolate chips. Pour the honey mixture over the dry ingredients and stir with a spatula until everything is well-coated.
Step 6
Transfer the mixture to the prepared baking pan. Press it down firmly into an even layer using the back of a spoon or a piece of parchment paper.
Step 7
Refrigerate the bars for at least 2 hours to firm up, or until they are firm to the touch.
Step 8
Once set, lift the granola out of the pan using the parchment paper overhang. Place on a cutting board and slice into 12 bars.
Step 9
Store the granola bars in an airtight container at room temperature for up to one week, or in the refrigerator for up to two weeks.
Nutrition Facts
| Serving size | (730.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3350.7 |
| Total Fat 180.5g | 0% |
| Saturated Fat 60.7g | 0% |
| Polyunsaturated Fat 61.7g | |
| Cholesterol 62mg | 0% |
| Sodium 672.8mg | 0% |
| Total Carbohydrate 393.8g | 0% |
| Dietary Fiber 53.0g | 0% |
| Total Sugars 225.7g | |
| Protein 83.2g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 313.1mg | 0% |
| Iron 23.0mg | 0% |
| Potassium 2782.2mg | 0% |
Source of Calories