Description
This nut free granola bars recipe is a chewy, kid-friendly, allergy-safe snack made with oats, banana, coconut, and maple syrup. Perfect for school lunches, meal prep, and healthy snacking all without peanuts, tree nuts, or seeds.
Ingredients
- cups rolled oats (gluten-free if needed)
- 1/2 cup shredded coconut
- 1/2 cup dried fruit (raisins, cranberries, or chopped apricots)
- 1/3 cup mini chocolate chips (optional)
- 1/4 cup maple syrup or honey
- 1/4 cup melted coconut oil
- 1/2 cup mashed banana or unsweetened applesauce
- 1/2 teaspoon cinnamon (optional)
- Pinch of salt
Instructions
- Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.
- In a large bowl, combine oats, coconut, dried fruit, chocolate chips, salt, and cinnamon.
- In a separate bowl, whisk together mashed banana, maple syrup, and melted coconut oil.
- Pour wet ingredients into dry and stir until fully combined. The mixture should be thick and sticky.
- Press mixture firmly into the prepared pan using a spoon or your hands with parchment paper.
- Bake for 20 to 25 minutes until edges are lightly golden.
- Let cool completely before slicing into bars.
- Store in an airtight container at room temperature for 3–4 days or refrigerate for up to a week.
- For a no-bake version, chill the pressed mixture in the fridge for 2 to 3 hours instead of baking.
Notes
Use certified nut-free oats and chocolate chips to ensure the recipe is allergy-safe.
For a seed-free version, skip any optional seeds like sunflower or pumpkin.
This recipe is easy to double for meal prep or freezing.
You can shape the bars using cookie cutters for fun lunchbox ideas.