I have been trying to figure out a good nut-free granola bar for awhile. My kids love peanut butter, almonds, cashews and pistachios, so I have many recipes that are great for weekends or after school, but I wanted a nut-free bar I could send to school for afternoon snacks.
After a couple tries, I have a recipe that is delicious, easy and very quick. I used this recipe for ideas, but I changed up the sweetener and a few ingredients to make it nut-free. It’s a good one!
I just made these last week to replenish our supply! They store well in the refrigerator, and you could freeze them too. In my house, that’s the only way to keep them from disappearing too quickly!
Sun Oat Granola Bars
- 1 cup packed medjool dates, pits removed (about 10-12 dates)
- ¼ cup brown rice syrup (or raw honey, but I like using a lower glycemic sweetener here because I am already using a lot of dates)
- ¼ cup organic sun butter (check the ingredients! Many brands contain sugar!)
- Pinch of salt
- 1 ½ cups rolled oats (I like Trader Joe’s gluten-free oats)
- ½ cup raw pepitas (pumpkin seeds)
- ½ cup raw sunflower seeds
Optional step – heat oven to 350 degrees and toast oats and seeds on a baking pan for 15 minutes or so, until golden brown.
Process dates in a food processor or pulse in a blender until you have a dough consistency.
Add brown rice syrup and a pinch of salt to a small sauce pan and warm over low heat.
Mix in sunbutter until well combined.
Add dates to oat and seed mixture in a large bowl.
Pour sunbutter mixture over.
Mix thoroughly (I find mixing with my hands works pretty well once the sunbutter is cool enough).
Transfer to an 8×8 baking dish lined with parchment paper. Press down until uniform.
Cover and refrigerate about an hour to harden.
Cut into 10 rectangle or 20 square bars. (The squares make a perfect kids size!)
Make these and I promise you won’t want to resort to store-bought varieties!