Nut Free Granola Bars

5 from 1 vote

Chewy, nut-free granola bars made with oats, seeds, and dried fruit — perfect for lunchboxes, snacks, and freezer prep.

Prep Time5

Cook Time30

Total Time35

Course: Snack, Lunchbox

Cuisine: New Zealand, American, Western

Keyword: nut-free granola bars, nut free cereal bars, nut free muesli bar

Servings: squares

Calories: 247kcal

Author: Stacey

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.

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).