Chewy Granola Bars (Nut-Free)
Make these soft and chewy granola bars in just 30 minutes following this quick and easy recipe. Packed with oats, raisins, and a mix of seeds, these nut-free bars make a wholesome snack – perfect for lunch boxes, picnics, or a convenient on-the-go snack.
Just like my energy cookies, these soft and chewy oat bars are a great alternative to store-bought granola bars.
They’re nut-free and make a delicious school snack if the school has food allergies guidelines. A firm staple in my kids’ school lunches!
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Chewy Granola Bars
These soft and chewy granola bars are nut-free and packed with oats and seeds. Perfect for lunchboxes or as an on-the-go snack.
Ingredients
- 1/2 cup butter unsalted
- 1/2 cup brown sugar
- 3 tbsp honey
- 1/2 tsp baking soda
- 1 1/2 cups rolled oats
- 1/2 cup all-purpose flour
- 1/8 tsp sea salt
- 1/4 cup desiccated coconut
- 1/4 cup raisins
- 1/4 cup pumpkin seeds
- 1/4 cup sunflower seeds
- 1/4 cup sesame seeds
Instructions
- Preheat the oven to 350F/180F. Line a 8×8 inch (20×20 cm) baking tin with parchment paper.
- Melt the butter in a small saucepan. Remove from the heat and add brown sugar, honey, and baking soda (it will bubble up slightly). Keep stirring until they are fully dissolved and set aside.1/2 cup butter, 1/2 cup brown sugar, 3 tbsp honey, 1/2 tsp baking soda
- In a large mixing bowl, combine all dry ingredients.1 1/2 cups rolled oats, 1/2 cup all-purpose flour, 1/8 tsp sea salt, 1/4 cup desiccated coconut, 1/4 cup raisins, 1/4 cup pumpkin seeds, 1/4 cup sunflower seeds, 1/4 cup sesame seeds
- Add the wet to the dry ingredients and thoroughly combine everything making sure not to overmix the batter.
- Add the mixture to the prepared baking tin and spread it out evenly with the back of a spoon or spatula making sure all corners are well covered.
- Bake granola bars for 20 minutes until golden brown.
- Let the energy bars cool down on a cooling rack for 15 minutes before slicing them into 8 bars or 16 bites. Once fully cooled, store them in an airtight container at room temperature for up 5 days. Perfect for meal prep!
Notes
Storage: Homemade granola bars store well in an airtight container at room temperature or in the fridge for up to 5 days. You can also store them in a freezer-proof container in the freezer for up to 3 months. I suggest cutting it into squares or bars prior so you can thaw individual servings by defrosting them for 4 hours at room temperature.
Nutrition
Calories: 358kcalCarbohydrates: 43gProtein: 6gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 0.5gCholesterol: 31mgSodium: 163mgPotassium: 206mgFiber: 4gSugar: 20gVitamin A: 358IUVitamin C: 0.4mgCalcium: 91mgIron: 2mg
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Ingredients and substitutions
- Butter: You can use unsalted or salted butter for this recipe. If using salted simply omit the salt. Alternatively, you can substitute the butter with coconut oil to make dairy-free granola bars.
- Sugar: I love the rich flavor and color of brown sugar gives these bars but it also works with granulated sugar.
- Honey: Honey provides flavor and extra sweetness for this recipe and helps bind the ingredients together. I use runny clover honey but you choose whatever flavor honey you prefer. You can also use agave or maple syrup, agave syrup, or golden syrup.
- Oats: Rolled, scotch, quick oats all work well for this recipe.
- Flour & baking soda: I use all-purpose flour to help bind all ingredients together and the baking soda ensures the will be nice and chewy. You can also use white spelt flour.
- Coconut and seeds: Desiccated coconut and a variety of seeds add extra texture and nutrients to these bars. As long as the overall quantity remains the same you can substitute one for another and adjust the quantities of each to suit your taste.
Variations
- Chocolate: Add some milk or dark chocolate chips to the mix for some extra indulgence.
- Dried fruit: You can easily substitute the raisins with sultanas or other dried fruit of your choice to match your taste. Chopped apricots, dates, and currants are good alternatives.
- Go nuts: You can easily replace all or some of the seeds with finely chopped nuts. Almonds, cashews, walnuts, and macadamia work well. Add a tablespoon of peanut butter or almond butter for some extra nuttiness.
My top 3 homemade granola bar tips
- Don’t over-bake: Over-baking will dry out the bars and make them crunchy instead of chewy. Bake until the edges are lightly golden brown, but the center is still slightly soft.
- Press firmly: Press the granola mixture firmly and evenly into the pan. This helps the bars hold together and creates a denser, chewier texture. Use the back of a spoon, a spatula, or even a flat-bottomed glass to press it down.
- Cool completely: Let the granola bars cool completely in the pan before cutting them. This allows them to firm up and prevents them from crumbling. You can even chill them in the refrigerator for a quicker and cleaner cut.
