These bake free, nut-free, gluten free and refined-sugar-free bars are still a favorite at my home after all these years!
Every now and then, I have an extra-motivated feeling to get myself and the family fueled with good snacks that are ready to enjoy anytime. These are a great way to make that happen.
I’ve updated this post since it was originally posted in October 2013 – my very first recipe post the my blog – with a new, easy-breezy recipe card format. The recipe has not changed, but my baby girl sure has! She’s still a joy in the kitchen.
Give it a try, if you have 5-10 minutes prep time and 30 minutes to place in the fridge.
It’s fun to get the kids involved, so I let them choose the items they’d like to use for their snack. With the recipe below, we need 3 1/4 cup of dry ingredients, so I let them mix and match. This recipe is my Chocolate-Cherry version.
Mili's "Free" Granola Bars
I get the kids in the kitchen to make these granola bars happen. They are free of peanuts and tree nuts, gluten free and refined sugar free.
Ingredients
dry ingredients
- 1 cup organic oats
- 1/2 cup pepitas (small, green pumpkin seeds)
- 1/2 cup sunflower seeds (unsalted)
- 1/2 cup dried cherries
- 1/4 cup golden flaxseeds
- 1/4 cup white sesame seeds
- 1/4 cup chocolate chips (I recommend what I use: either Guittard dark or Enjoy Life brand.)
wet ingredients
- 1/2 cup smooth sunflower seed butter
- 4 tablespoons organic honey
Instructions
- You'll need 3 and 1/4 cup of dry ingredients in a bowl. You can mix and match these choices, according to your favorite combinations or what works best for your dietary needs. This recipe is Chocolate-Cherry. Remember, my kitchen has to be completely free of peanuts and tree nuts, so you will never see peanut butter or almond butter in my recipes. However, if you can enjoy those things, they are easy substitutions.
- Once you have your dry ingredients mixed in a bowl, pour the wet ingredients over and combine with a spatula or by hand.
- Place a Silpat matt, liner or parchment paper onto a cookie sheet. Add the mixture of ingredients onto the sheet and flatten down. You can try using a rolling pin over it, to get the desired height and flatness. This is a kid's favorite part!
Place in the fridge for a minimum of 30 minutes.
- After it has chilled and set, invert your cookie sheet onto a cutting board and cut the bars in the portion sizes you wish. As you can see, Momma uses a big knife, so the kiddos have to stand back as I make this happen.
- Wrap the bars individually or set them in a container in the fridge. They will keep for up to two weeks. This recipe yields at least 10 bars, and you'll have scraps to enjoy as well.
Place a Silpat matt, liner or parchment paper onto a cookie sheet. Add your mixed ingredients and flatten down. You can try using a rolling pin, to get your desired height and flatness. (Of course, this is the kids’ favorite part.)
Cover with plastic wrap and place in the fridge for a minimum of 30 minutes.
After it’s chilled and set, invert your cookie sheet onto a cutting board and cut the bars as you wish. As you can see, Momma uses a big knife, so the kiddos have to stand back as I prepare the portions.
Wrap the bars individually and keep them in the fridge. They will stay fresh for up to two weeks.
This recipe yields at least 10 bars/servings and you’ll have scraps left to enjoy as well.
