Nut-free granola bars are the perfect treat to pack for a work or school snack. They are sweetened naturally with dates and a little maple syrup for a tasty alternative to store-bought granola bars.
While I often love adding nuts to homemade granola bars, schools and allergies definitely do not — so I created this nut-free granola bar recipe as a lunchbox-friendly option my kids could actually take to school. It quickly became a favorite around here, and now I make them just as often for after-school snacks and grab-and-go breakfasts.
The bars are chewy, soft, and taste like a real treat. They’re naturally sweetened with dates and a little maple syrup, which gives them a caramel-like sweetness that wins over any sweet tooth without being over the top.
And the best part? Even though they taste indulgent, the sweetness comes from dried fruit and a touch of unrefined sugar, so I feel great about packing them into lunchboxes — or sneaking one for myself. They’re easy to make, easy to love, and truly the kind of snack that disappears fast.
Quick Tip
For the best flavor, toast the oats and coconut. Simply heat your oven to 350 Fahrenheit, place the oats and coconut on a baking sheet, and bake them for 8 minutes. They will turn golden and smell delicious!
How to store nut-free granola bars
These chewy granola bars are best wrapped individually for easy packing. We prefer beeswax food wraps, but plastic wrap will also work.
Keep a few in the fridge to eat this week. Then put the rest into your freezer so you’ll have quick snacks on hand for the next few months.
Are these granola bars school-friendly?
These granola bars contain no nuts, so they should be ok to bring to your school. But as every school’s policies are unique, make sure to double-check any requirements first.
Nut Free Granola Bars Recipe
- Pin
Ingredients
- ▢ ½ cup packed pitted dates (about 15 dates)
- ▢ ½ cup Sunbutter (sunflower seed butter)
- ▢ ¼ cup maple syrup
- ▢ A pinch of salt
- ▢ 1 cup rolled oats (toasted, see notes)
- ▢ 1 cup desiccated coconut (toasted, see notes)
- ▢ Optional: 2 tablespoons chocolate chips (I like Lily’s no sugar added chocolate chips )
Instructions
- Place the dates, Sunbutter, maple syrup, and salt into your food processor and pulse until a paste forms. ½ cup packed pitted dates, ½ cup Sunbutter, ¼ cup maple syrup, A pinch of salt
- Add the oats and coconut pulse a few more times, just until it starts to mix. Transfer to a bowl and continue to mix until everything comes together. 1 cup rolled oats, 1 cup desiccated coconut
- Line a small baking dish (we use an 8″x 5″ pan) with parchment paper. Place the granola bar batter into the pan and press it down firmly. The bottom of a measuring cup works well for this. If you’re using the chocolate chips, sprinkle them on top and press them down. Optional: 2 tablespoons chocolate chips
- Place the dish into your fridge for 30 mintues then cut into 12 bars. Wrap them each individually then store them in your fridge for 7 days or in your freezer for up to 3 months.
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
Did you make this?
We love to see what you made! Tag @theendlessmeal or hashtag #theendlessmeal !
More sweet snacks
Strawberry Snack Cake
Best Banana Bread Recipe (with video!)
Delicious Apple Guacamole
No Bake Energy Bites (super easy recipe!)
Nut Free Granola Bars Recipe
Ingredients
- ½ cup packed pitted dates , about 15 dates
- ½ cup Sunbutter , sunflower seed butter
- ¼ cup maple syrup
- A pinch of salt
- 1 cup rolled oats , toasted, see notes
- 1 cup desiccated coconut , toasted, see notes
- Optional: 2 tablespoons chocolate chips , I like Lily’s no sugar added chocolate chips
Instructions
- Place the dates, Sunbutter, maple syrup, and salt into your food processor and pulse until a paste forms. ½ cup packed pitted dates, ½ cup Sunbutter, ¼ cup maple syrup, A pinch of salt
- Add the oats and coconut pulse a few more times, just until it starts to mix. Transfer to a bowl and continue to mix until everything comes together. 1 cup rolled oats, 1 cup desiccated coconut
- Line a small baking dish (we use an 8"x 5" pan) with parchment paper. Place the granola bar batter into the pan and press it down firmly. The bottom of a measuring cup works well for this. If you’re using the chocolate chips, sprinkle them on top and press them down. Optional: 2 tablespoons chocolate chips
- Place the dish into your fridge for 30 mintues then cut into 12 bars. Wrap them each individually then store them in your fridge for 7 days or in your freezer for up to 3 months.
