Since we can't buy granola bars at the grocery store (seriously, if you can find an egg-free, nut-free, dairy-free and sesame-free granola bar at the grocery store - please let me know!), I make batches of these every other week. We eat most of them (they go FAST!) and then I freeze the rest for a quick and portable snack for the kiddos.
These are similar to the pumpkin chocolate chip granola bars I previously posted, but with a nuttier flavor and texture. I like this new version better because it includes less sugar and I love the nutty taste and crunchier texture of the sunflower seeds.
I call them granola bars since it's a granola bar substitute in our house. But I could also call them nut free oat bars since they're a little softer and chewier than traditional granola bars you buy in the store.
Whatever you call them...they're delicious and addicting!
Sometimes I pop a small one out of the freezer to satisfy a sweet craving. It's JUST sweet enough. I figure it's a healthier option than candy or cookies.
Here's the recipe. Hope you try it!
Nut Free Granola Bar Recipe
- 6 cups old fashioned oats
- 3/4 cups raw unsalted sunflower seeds (we use Gerbs Raw Sunflower Seeds)
- 1 tsp pumpkin pie spice
- 1 tsp cinnamon
- 1/2 tsp salt
- 1/2 tsp nutmeg
- 1/4 cup Enjoy Life Semi-Sweet Chocolate Chips (we use these since they're food allergy friendly)
- 1/2 cup brown sugar (I recently started only using 1/4 to cut down on sugar. Works great! Also, I included this with the wet ingredients since you mix it in with all the wet ingredients first)
- 1 cup honey (or agave nectar - maple syrup would probably work too)
- 1 1/2 cups pumpkin puree (make sure to buy plain, not pumpkin pie puree)
- 6 Tbsp oil (I use organic canola oil)
- 2 tsp vanilla extract
- Mix all of the dry ingredients in a large bowl with a whisk EXCEPT for the chocolate chips
- Mix the wet ingredients in a separate bowl
- Add the wet ingredients to the dry ingredients and stir well with a spoon or spatula
- Add the chocolate chips and stir until distributed throughout
- Line a 9" x 13" pan with parchment paper and add the granola bar mixture to the pan. Spread it, press it down and smooth it with a spatula so the granola bars are flat.
- Bake at 350 degrees for at least 30 minutes or until golden brown
- Let cool and cut as you wish.
Here are the awesome food allergy friendly Gerbs Raw Sunflower Seeds I used for this recipe. I actually bought the raw and lightly salted versions. I'd highly recommend the raw/plain kind, but I found the lightly salted kind tasted a little too salty. I've been using the salty kind in salads and I plan to make trail mix with them. Next time I'll just buy the raw kind so I can control the amount of salt by adding my own.