Nut-Free Granola Honey Oats (Printable)

Chewy granola bars packed with oats, honey, seeds, and dried fruit—perfect for nut-free snacking.

# What You Need:

→ Dry Ingredients

01 - 2 1/2 cups old-fashioned rolled oats
02 - 1/2 cup unsweetened shredded coconut
03 - 1/2 cup pumpkin seeds (pepitas)
04 - 1/2 cup sunflower seeds
05 - 1/2 cup dried cranberries or raisins, roughly chopped
06 - 1/4 cup mini chocolate chips, optional
07 - 1/4 teaspoon fine sea salt
08 - 1/2 teaspoon ground cinnamon

→ Wet Ingredients

09 - 1/2 cup honey
10 - 1/4 cup sunflower seed butter or tahini
11 - 1/4 cup coconut oil, melted
12 - 1 teaspoon pure vanilla extract

# How-To:

01 - Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper, leaving a parchment overhang for easy removal.
02 - In a large mixing bowl, thoroughly combine oats, shredded coconut, pumpkin seeds, sunflower seeds, chopped dried cranberries or raisins, chocolate chips if desired, salt, and cinnamon.
03 - In a small saucepan over low heat, stir honey, sunflower seed butter or tahini, melted coconut oil, and vanilla extract until gently warmed and uniformly smooth.
04 - Pour warmed wet mixture over dry ingredients. Stir well with a spatula until all components are evenly coated.
05 - Firmly press mixture into prepared pan, using the back of a spoon or measuring cup to compact the surface evenly.
06 - Bake for 20 to 25 minutes, or until edges are golden brown.
07 - Allow to cool completely in the pan on a wire rack.
08 - Lift bars out using parchment paper overhang and cut into 12 even bars. Store in an airtight container at room temperature for up to 1 week or refrigerate for extended shelf life.

# Insider Tips:

01 -
  • The chewy corners and rich honey sweetness are irresistible, especially when you need a pick-me-up snack.
  • There's zero nutty risk, so you can share these confidently with friends who have allergies or kids' lunchboxes.
02 -
  • If you don't press the mixture firmly enough, the bars crumble—learned after a first batch scattered like confetti.
  • Baking just until the edges darken, not the whole pan, keeps the center chewy without burning.
03 -
  • Let bars cool fully before slicing—rushing leads to ragged, gooey edges.
  • Add a sprinkle of sea salt on top before baking for a punchy finish.
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