Oh boy were these nut free granola bars delicious! No, I’m not just saying that because this is my blog and I claim everything to be tasty af — it’s because I kept returning to the fridge to grab another, and then another! I could have eaten the entire pan right then and there.
First, let me share that these granola bars that were inspired by YOU! Yes, the lovely, loyal, incredible AK readers out there. These nut free granola bars came to fruition from your requests on my previous reader survey. While scrolling through your comments, I noticed that a few of you had allergies to nuts or you were baking for little ones who couldn’t have nut containing items in their lunchboxes.
Well be prepared… everything’s about to change. Yep that’s right — you don’t have to seek out any more store-bought granola bars because these are the real deal. Chewy, slightly crunchy, gluten free & packed with fruit, nutritious seeds and whole grains — these nut free granola bars are about to become your (or your little one’s) favorite snack.
Here’s how the story goes: I was strollin’ through the grocery store and suddenly realized I had sunflower seed butter leftover from when I made my allergy friendly chocolate zucchini bread (so good!). Then the reader survey came to mind; right then and there my brain went on a creative mission to make the best nut free granola bars ever.
Immediately, I headed to the bulk section of the store to fill up on pumpkin seeds, sunflower seeds, quinoa and dried figs. A little something different then the usual ingredients! I headed home, both determined and deliriously excited to whip these up.
This recipe is based off my peanut butter quinoa granola bars, but just adjusted things a little here and there. Reducing the oats in the recipe and adding in fiber-packed flaxseed meal, both sunflower and pumpkin seeds & a little chewiness from dried figs. They came out absolutely perfect. I know this because my boyfriend ate three bars in one night. He also claims he doesn’t like bars, so there you go.
Here’s the lowdown on this recipe:
These truly are superfood bars — with pumpkin seeds, sunflower seeds, flax, chia, quinoa and oats! It’s the perfect energy bar!
This recipe is allergy friendly — just make sure you are using gluten free oats and vegan chocolate if you are making it for someone with an allergy.
The bars are soft and chewy with a little hint of crunch from the quinoa & seeds.
These bars are basically no bake! All you have to do is toast the quinoa, oats & seeds.
Hope you love these bars as much as I loved making them. Keep the requests coming — it inspires me to create fun goodies for you.
If you make this recipe, I’d love to see a photo! Snap a pic, upload it to instagram and tag #ambitiouskitchen!
- Serves: 10 bars
- Serving size: 1 bar (based on 10)
- Calories: 223
- Fat: 10.7g
- Saturated fat: 1.3g
- Carbohydrates: 28.6g
- Sugar: 12.7g
- Fiber: 5.1g
- Protein: 6.4g
- 1/2 cup old fashioned rolled oats (gluten free, if desired)
- 1/2 cup uncooked quinoa
- 1/4 cup raw sunflower seeds
- 1/4 cup raw pumpkin seeds
- 1/2 cup organic or homemade sunflower butter
- 1/3 cup honey (or coconut palm syrup if vegan)
- 1 teaspoon vanilla
- 1/2 teaspoon cinnamon
- 1/4 teaspoon sea salt
- 1/4 cup flaxseed meal
- 1 tablespoon chia seeds
- 1/2 cup black mission dried figs, coarsely chopped
- 1 tablespoon dark chocolate chips (vegan, if desired)
- Preheat oven to 325 degrees F. Add oats, quinoa, sunflower seeds and pumpkin seeds to a large baking sheet and spread around evenly. Once oven is preheated, toast the oats and quinoa for 8-10 minutes. Once done toasting, pour oats and quinoa into a medium bowl and set aside.
- While quinoa and oats are toasting, add sunflower butter, honey, vanilla, cinnamon and sea salt to medium saucepan over low heat. Stir every so often until the mixture is smooth and creamy. Remove from heat and allow to cool for a few minutes, then add to the bowl with the oats and quinoa. Stir well to incorporate. Fold in flaxseed meal, dried figs and chia seeds.
- Line an 8x4 or 9x5 inch loaf pan with parchment paper; pour mixture in and spread out evenly, then press mixture down in the pan very firmly.
- Next melt chocolate chips for 20 seconds in the microwave or over low heat in a saucepan on the stove top. Drizzle over bars. Place pan in freezer for 30 minutes or until mixture has hardened. Remove bars from pan and cut into 10 bars. Store bars in the fridge. Enjoy!
Instead of dried figs, try another dried fruits such as cranberries or blueberries.
You can skip the chocolate drizzle if you want, but who doesn't love a little dark chocolate? Seriously.