Description
These Nut Free Granola Bars are a delicious and wholesome snack made without any nuts, perfect for those with nut allergies. Packed with oats, sunflower and pumpkin seeds, dried fruits, and bound together with a buttery honey syrup, they offer a crunchy and naturally sweet treat. Baked to golden perfection, these bars are easy to prepare in under an hour and serve as a great on-the-go energy boost or a teatime snack.
Ingredients
Scale
Dry Ingredients
- 5 cups rolled oats
- 1/3 cup sunflower seeds
- 1/2 cup pumpkin seeds (pepitas)
- 1/2 cup raisins or sultanas
- 1/2 cup chopped dried apricots
Wet Ingredients
- 1 stick unsalted butter (approximately 113g)
- 1 cup superfine sugar (caster sugar)
- 1/3 cup clear honey
- 1/4 tsp fine salt (optional)
- 2 tablespoons water
Instructions
- Preheat Oven: Preheat your oven to 350°F (180°C). Line a 9×13 inch (23×33 cm) baking pan with parchment paper or well-greased foil and set aside.
- Chop Oats: Place half the oats into a food processor and pulse until finely chopped, resembling instant or porridge oats. Transfer these to a large mixing bowl along with the remaining whole rolled oats.
- Chop Seeds and Fruits: In the food processor bowl, add sunflower seeds, pumpkin seeds, raisins, and chopped apricots. Pulse until the seeds are coarsely chopped and fruit pieces are roughly half the size of a raisin, ensuring they are mixed evenly. Add this to the oats in the mixing bowl and blend well.
- Prepare Syrup: In a saucepan over medium heat, combine butter, superfine sugar, honey, salt, and 2 tablespoons of water. Stir occasionally to prevent sticking and to help butter melt smoothly. Remove from heat once sugar is fully dissolved and the mixture becomes a smooth syrup.
- Mix Wet and Dry Ingredients: Immediately pour the hot syrup over the dry oat and seed mixture. Stir thoroughly, ensuring that all dry bits are coated. It may take time and patience to fully combine.
- Press into Pan: Evenly spread the mixture into the prepared pan. Use the base of a glass to compress the mixture firmly for clean-cut bars after baking.
- Bake: Bake in the preheated oven for about 25 minutes or until the top is lightly golden all over.
- Cool and Slice: Remove from the oven and allow the bars to cool completely in the pan. For the cleanest cuts, refrigerate the cooled bars for 1-2 hours, then lift out using the parchment and slice with a sharp serrated knife into 24 bars.
- Storage: Store your granola bars in an airtight container at room temperature for a few days or freeze for up to 2 months.
Notes
- Using a food processor to chop oats, seeds, and fruits ensures an even texture throughout.
- Compressing the mixture firmly in the pan is essential for bars that hold their shape and cut cleanly.
- If you prefer a sweeter bar, you can increase honey slightly, but keep the wet to dry ratio balanced.
- Feel free to swap raisins for other dried fruits like cranberries or cherries.
- Store bars in the refrigerator if you prefer a firmer texture or for longer freshness.
