Nut Free Granola Bars
These chewy, golden nut-free granola bars are perfect for lunchboxes, after-school snacks, or a quick grab-and-go breakfast. Made with simple pantry ingredients and naturally sweetened with honey, they’re a delicious, allergy-friendly snack that kids and adults both love.
Why This Recipe
- Nut-free and school-safe – full of seeds and coconut for natural crunch.
- Easy to make – just melt, mix, press, and bake.
- Naturally sweetened – no refined sugar, just honey for sweetness and binding.
- Perfect for meal prep – freezer-friendly and great for lunchboxes.
Ingredients You Will Need
Ingredient Notes, Substitutes, & Allergy Swaps
- Oats: Quick oats create a softer, chewier bar; you can use old-fashioned rolled oats for a chunkier texture.
- Coconut: In the U.S., look for unsweetened shredded coconut (the finer kind).
- Seeds: Mix and match — chia, hemp, or sesame seeds can be added too.
- Sweetener: Honey binds the bars best, but brown rice syrup or maple syrup are good nut-free alternatives.
- Add-ins: Swap dried apricots for raisins, cranberries, or chopped dried apple.
Nut Free Granola Bar Illustrated Step By Step Guide
Below are illustrated step-by-step instructions to make my Nut Free Granola Bar recipe, if you prefer just the written instructions then head straight to the printable recipe card below.
Step one: In a small saucepan, melt the coconut oil and honey together over gentle heat. You don’t want it bubbling — just warm enough to melt into a smooth liquid. You can actually do this step in the microwave as well, make sure you whisk toner the honey and coconut oil while it is warm, it will almost look like a caramel.
Step two: In a large bowl, combine the quick oats, desiccated coconut, chopped apricots, sunflower seeds, and pumpkin seeds. Give everything a quick toss so the ingredients are evenly spread.
Step four: Spoon the mixture into the lined loaf pan. Press it down very firmly — this is the secret to bars that slice nicely and don’t crumble later.
Step five: Pop the pan into the oven and bake for 25–30 minutes. The slice should be lightly golden around the edges, and just set in the centre.
Remove the pan from the oven and let the slice cool completely — no shortcuts here! Cooling helps the bars firm up, so they slice cleanly.
Step six: If you’re adding chocolate, melt it gently and drizzle over the cooled slab. Let it set before slicing.
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Step seven: Lift the slab out of the pan and cut into bars or squares. Store in an airtight container for up to 5 days, or freeze for up to 3 months.
Top Tips
Here is how you can make these Nut Free Granola Bars perfectly every time!
- Line your loaf tin with a piece of baking paper that comes out over the sides, it make it easier to lift the granola bar slab out of the tin once it has cooled.
- Make sure you whisk toner the honey and coconut oil while it is warm, it will almost look like a caramel.
- Use quick oats – they bind better than whole rolled oats.
- Press firmly – really compacting the mixture helps the bars hold their shape.
- Let them cool fully – they firm up as they cool; slicing too soon can cause crumbling. I actually chill the slab in the fridge overnight before slicing.
- Slice into squares or bars, deepening on the age of your child and what is a good portion for them.
- Swap the fruit – dried apricots, cranberries, raisins or chopped dates all work well.
- Keep them nut-free – seeds add great crunch without using nuts, making them school-safe.
- Freezer-friendly – freeze individually for easy lunchbox snacks.
How to Make This Recipe Suitable For Baby Led Weaning
These granola bars are not suitable for baby led weaning due to their texture. You can read more about this in my Baby Led Weaning Food Guide I would suggest trying the following oat based recipes instead:
Nut Free Granola Bars
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Ingredients
- ½ cup coconut oil
- ½ cup honey
- ½ cup dried apricots chopped
- ¾ cup desiccated coconut (thread)
- 1 ½ cups rolled oats (quick oats, fine)
- ¼ cup sunflower seeds
- ¼ cup pumpkin seeds
Optional
- ¼ cup chocolate
Instructions
- Preheat the oven: to 340°F / 170°C. Line a loaf pan (8×4 inch / 20×10 cm) with baking paper or parchment.
- Melt: In a small saucepan (or microwave-safe bowl), gently melt together coconut oil and honey until smooth.
- Mix: In a large bowl, combine quick oats, desiccated coconut, chopped apricots, sunflower seeds, and pumpkin seeds.
- Combine: Pour the melted honey mixture over the dry ingredients. Stir until everything is evenly coated.
- Press: Spoon the mixture into the prepared loaf pan. Use the back of a spoon to press it down very firmly — this helps the bars hold their shape.
- Bake: Bake for 25-30 minutes, or until golden brown around the edges.
- Cool: Let cool completely in the pan — the bars will firm up as they cool.
- Optional Chocolate Drizzle: Melt the chocolate and drizzle it over the cooled slab. Let set before slicing.
- Slice: Cut into bars or squares. Store in an airtight container for up to 5 days, or freeze for up to 3 months.
Notes
- Line your loaf tin with a piece of baking paper that comes out over the sides, it make it easier to lift the granola bar slab out of the tin once it has cooled.
- Make sure you whisk toner the honey and coconut oil while it is warm, it will almost look like a caramel.
- Use quick oats – they bind better than whole rolled oats.
- Press firmly – really compacting the mixture helps the bars hold their shape.
- Let them cool fully – they firm up as they cool; slicing too soon can cause crumbling. I actually chill the slab in the fridge overnight before slicing.
- Slice into squares or bars, deepening on the age of your child and what is a good portion for them.
- Swap the fruit – dried apricots, cranberries, raisins or chopped dates all work well.
- Keep them nut-free – seeds add great crunch without using nuts, making them school-safe.
- Freezer-friendly – freeze individually for easy lunchbox snacks.
- Oats: Quick oats create a softer, chewier bar; you can use old-fashioned rolled oats for a chunkier texture.
- Sweetener: Honey binds the bars best, but brown rice syrup or maple syrup are good nut-free alternatives.
- Add-ins: Swap dried apricots for raisins, cranberries, or chopped dried apple.
- Seeds: Mix and match — chia, hemp, or sesame seeds can be added too.
- Coconut: In the U.S., look for unsweetened shredded coconut (the finer kind).
Quick Start Guide To BLW
Baby led weaning doesn’t need to be complicated, grab my quick start guide to begin your little ones food journey.