top of page

Nut-free granola bars

This nut-free granola is packed with nutritional grains and oats; the perfect snack to add to your kids’ lunch box (unless you eat them first!)

I adore granola bars, but I’m always turned off by the ingredients in commercially made granola bars. Not to mention, it is near impossible to find ones you feel good about packing in your kids’ nut-free lunchbox.

I developed these years ago as the perfect lightweight, nutritious hiking snack. When our five-year-old started kindergarten last fall, we joined a new echelon of parenthood responsibility: packing a lunch. Gone are the carefree, lazy mornings and drop-offs- knowing that your beloved little will be served two healthy snacks and a nutritious hot lunch made with love by the caring daycare chef. In an effort to make a yummy, energy-packed, and nut-free snack, I swapped the nut butter for soy-butter and voilà! They are magnifique.


1C soy butter

1C honey

2C toasted oats

3C puffed rice cereal (or other puffed grain)

2 1/2C dried fruit and seeds (e.g. pumpkin, sunflower, sesame, flax, raisins, etc)

1tsp sea salt

Dark chocolate (optional, for drizzling)


  1. Melt honey and honey in a medium sauce pot.

  2. Working in two batches, toast the rolled oats in a dry pan on medium-high, tossing frequently to avoid over-toasting (aka burning!)

  3. Mix all the ingredients together until the dry ingredients are thoroughly coated in the honey mixture.

  4. Line a sheet pan with parchment paper and pour the granola mix into the pan.

  5. Spread it out evenly and press it down with the back of a spatula to make the bars more compact.

  6. Put it in the fridge to set, approximately 2 hours.

  7. Slide the slab of granola out of the tray by tipping the sheet pan and pulling on the parchment paper (run a sharp knife along the edge, to help release it if necessary).

  8. Using a large kitchen knife, cut into desired portion size: I like to cut mine in half across the narrow side and then cut 1” bars.

  9. Dehydrate for 2-3hr at 57°C.

  10. Optional: melt 150g of dark chocolate in a bain-marie and drizzle onto granola bars.

  11. Store in an airtight container and enjoy!

A late summer visit to L'arôme des champs inspired this granola bar recipe to feature lots of nutritious sunflower seeds!

35 views0 comments

Related Posts

See All


bottom of page