These Nut-free Granola Bars are vegan, gluten-free, and oil-free! These are loaded with delicious spices, have chewy and soft and crispy edges. They are healthy, made with sunflower seeds and allergy-friendly for kids as well and require just 8 ingredients!
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NUT-FREE GRANOLA BARS
I’m so incredibly excited about finally sharing this recipe with you all. I have been working on a nut-free granola bar recipe on and off for years. I’ve tried using tahini and sunbutter and both were just too overpowering and a gross aftertaste. I just want them to taste normal! Bottom line, they didn’t pass the kid-approved test with my daughter. Her school doesn’t allow nuts, and for her snack time, I really wanted her eating something homemade and nutritious. This has been SO important to me to finally get this recipe right. I finally came up with the perfect blend and ratio of ingredients and these are amazing and delicious.
Feels so good to finally have a vegan, gluten-free, oil-free and nut-free granola bar that tastes delicious! I personally love, love granola bars made with nuts, like these Almond Pulp Chocolate Chip Bars that are one of my all-time most popular recipes. However, it’s nice to have some delicious nut-free chocolate chip granola bars now. Are you a granola fanatic like I am? Then, be sure to check out these 12 Vegan Oil-free Granola Recipes!
WHY THESE NUT-FREE BARS ARE THE BEST
- Full of delicious spices and flavor that my daughter loves
- They contain flaxseed, an excellent source of Omega–3 essential fatty acids, the “good” fats
- Don’t fall apart
- Soft and chewy
- Nut-free, but not lacking in any delicious flavor
- Safe for her school
- They have chocolate chips, duh. By the way, have you tried my Best Vegan Gluten-free Chocolate Chip Cookies yet?
- Healthy vegan gluten-free granola bars
- Only 8 ingredients
HOW TO MAKE NUT-FREE GRANOLA BARS
To make these nut-free and oil-free granola bars, first, to a small bowl, mix the flaxseed and 6 tablespoons of water and heat in the microwave for 30 seconds. Whisk well and set aside.
To a food processor, add the sunflower kernels and process about 30-45 seconds until a fine flour forms. Be careful not to over process or it will start to turn into a paste.
To a large bowl, add all of the sunflower flour to it, along with the oats, oat flour, cinnamon, ginger, salt and chocolate chips.
To the bowl of reserved flaxseed mixture (it should be thick), whisk in the syrup well and then pour that over the dry ingredients. Stir everything together until it all comes together in a moist, sticky batter.
To the lined pan, add the batter and spread out evenly with the back of the spoon as best you can. Place a piece of parchment paper on top to smooth out the bars evenly and flat along the edges.
I wrap these nut-free granola bars up for my daughter’s snacks each day now. She loves them so much.
Other Vegan Bars to try:
- Almond Butter Chocolate Chunk Blondies
- Vegan Butterfinger Candy Bars
- Chocolate Pecan Granola Bars
- Vanilla Pecan Dream Bars (to die for!)
- Cinnamon Roll Granola Bars
- No-Bake Cinnamon Roll Spice Bars
- Vegan Nutella Chocolate Pie Bars
- No-Bake Mint Chocolate Bars
- Vegan Lemon Bars with Tahini Caramel
Nut-free Granola Bars (Vegan and Gluten-free)
- 3 tablespoons (18g) ground flaxseed (I used golden) mixed with 6 tablespoons water
- 1/2 cup (68g) raw, unsalted sunflower seed kernels, ground (without the shells)
- 1 cup (100g) QUICK/INSTANT cooking oats (NOT regualr, see NOTE)
- 1/2 cup (64g) superfine oat flour
- 2 teaspoons ground cinnamon
- 2 teaspoons ground ginger (see NOTE)
- 1/4 teaspoon fine salt
- 1/4 cup + 2 tablespoons (120g) pure maple syrup
- 1/3 cup (75g) dairy-free semi-sweet chocolate chips
- Please do not ask to sub the quick oats with regular, it simply will NOT work. Using quick oats, they are much smaller and bake up completely different. Using whole oats will make them fall apart. You can find quick oats anywhere. Also, the ginger in these does NOT make them spicy whatsoever. My daughter absolutely LOVES these bars and has no clue there is ginger in them. You can taste the ginger a bit, but it's delicious. If you want it milder in ginger flavor, just reduce to 1 teaspoon, but I wouldn't omit it completely.
- Always use a scale for accuracy when baking, following MY gram weights listed. You never need cups, just the scale and bowl.
- I use this scale.
Preheat the oven to 350°F (177°C) and line a square baking dish with parchment paper cut to fit and lay both directions. My baking dish is is a little smaller than 8x8, more like 7 1/2, so if yours is a true 8x8, the bars just will be a bit thinner on the edges.
In a small bowl, mix the flaxseed and 6 tablespoons of water and heat in the microwave for 30 seconds. Whisk well and set aside.
To a food processor, add the sunflower kernels and process about 30-45 seconds until a fine flour forms (as in the photo). Be careful not to over process or it will start to turn into a paste.
To a large bowl, add all of the sunflower flour to it, along with the oats, oat flour, cinnamon, ginger and salt. Stir really well. Add the chocolate chips.
To the bowl of reserved flaxseed mixture, it should be thick, whisk in the syrup well. Make sure it is no longer warm before adding to the dry ingredients (so it doesn't melt the chocolate chips). Stir everything together for a good minute or so until it all comes together in a moist, sticky batter. The more you stir, the stickier it will get. This is good, as that flaxseed helps to bind the bars.
To the lined pan, add the batter and spread out evenly with the back of the spoon as best you can. Now, take a square piece of parchment paper the size of the pan and place it on top. Press the mixture down flat and smooth out the top. Smooth your fingers along the edges and corners, making sure it's even. Really BE PATIENT with this step ensuring you are properly spreading it out to the corners and along the edges. Do not sloppily or quickly press it down or the bars will not form properly when baking.
- Once it's smooth, flat and even, top with extra chocolate chips if desired. Bake for 30-32 minutes until the edges are looking golden brown and the middle is firm to the touch. Refer to photo.
Cool 1 hour. This is where they will firm up. Do NOT cut them before this unless you want crumbles! After an hour, lift them up with the parchment paper and cut desired shapes with a really sharp knife slowly. The crunchy edges may crack a bit but the bars should be firm and hold beautifully. They stay firm and moist for several days too. Keep stored in a sealed container or ziplock bag.