You need these ridiculously delicious granola bars in your mouth ASAP (did I mention they’re nut free and kid-approved for lunchboxes?!)! They are perfectly chewy and packed with nourishing ingredients like oats, chia seeds, sunflower seeds and pumpkin seeds for a boost and protein and fiber to keep you and your little ones full. Ready in 20 minutes (no oven required) they make the perfect meal prep snack!

Five chocolate-covered granola bars with nuts and dried fruit are arranged on a round plate against a pink background. Some nuts and dried fruit pieces are scattered nearby.

Friends! I cannot wait for you to try these! I first shared these insanely delicious granola bars in my cookbook, The Feel-Good Meal Plan and they quickly became one of the most made recipes and I just knew I had to share them with you here too. As a dietitian I love that they are absolutely jam packed with nourishing ingredients, but the even bigger win? My whole family devours these! My kids even helped me make them during spring break for a quick meal prep snack (they’re truly that easy) and I know they’ll be making an appearance again when it’s back- to-school.

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You know how some granola bars are so hard you can’t bite through them, or you pick them up and they just crumble apart (the worst!)? They hold together well thanks to the tahini and honey, while remaining soft with an oat base. 

What makes these granola bars healthy? 

Various bowls on a pink surface contain ingredients: oats, chocolate chips, tahini, sunflower seeds, chia seeds, pumpkin seeds, dried cranberries, maple syrup, vanilla extract, coconut oil, and a small bowl of salt.

Ok if you’ve been around here awhile you might know I kind of hate the label “healthy”. I truly believe all foods are nourishing in their own way, but looking purely at nutrition here, here are a few ingredients that make these oat based bars stand out.

Tahini: Lots of homemade granola bars use peanut butter as the base but I really wanted to make a nut-free snack bar that was allergy-friendly and school safe. After a bit of testing, tahini was the clear winner. This sesame seed butter gives the bars a rich, creamy texture while adding nourishing plant-based fats (these allow the bars to keep us full longer!), a boost of protein (also contributing to that filling factor) and it’s one of the highest iron nut or seed butters out there. 

Old-Fashioned rolled oats: Oats are so nutritious! They are packed with B-vitamins which support energy metabolism, plus they are packed with soluble fiber, particularly known for stable blood sugars and long lasting energy. They also make for the perfect soft and chewy base.

Chia seeds: I love sneaking chia seeds in whenever I can. They have a neutral flavor makin them an easy add-in, and they’re packed with gut-nourishing fiber, omega-3s that support heart and brain health, and calcium (something I’ve been paying more attention to as my 40th bday approaches!)

Pumpkin & sunflower seeds: seeds pack in the nourishing fats and tons of important minerals irion, zinc and magnesium. Plus they add a nice little salty crunch, no nuts needed!

Dark Chocolate Chips + Coconut Oil: Dark chocolate is a source of antioxidants after all 😉 And it ups the deliciousness factor of these bars big time. A little goes a long way. I don’t find they need to be totally covered like many store-bought bars, a drizzle on the top gives the perfect touch of sweetness without being overly sweet!

Let’s make them

A large metal bowl filled with a mixture of oats, seeds, and dried cranberries. The ingredients appear to be mixed with a binding agent, creating a sticky and textured consistency.

In a large bowl the tahini, honey, and vanilla until well combined.Add the oats, cranberries, chia seeds, pumpkin seeds, sunflower seeds, and salt right into the same bowl.Spread the oat mixture evenly into a parchment lined pan (don’t skip this step, makes cleanup a breeze!) and press down very firmly with the base of a cup.

A spoon with melted chocolate is held above a glass measuring cup filled with more melted chocolate. The chocolate is smooth and glossy, and the measuring cup is set against a light pink background.

Pop the chocolate and coconut oil in a microwave-safe bowl or measuring cup and microwave on high in 20-second increments until the mixture is completely melted and smooth. Pour the chocolate over the oat mixture, and spread it evenly over the top.

Close-up of chocolate-covered granola bars with visible nuts and oats on a cutting board. The bars are cut into rectangles, showing a rich, dark chocolate topping. One piece appears slightly pulled away from the rest.

Set in the fridge (30 mins) or in the freezer (1-2 hours until firm) then cut into 16 bars

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Five chocolate-covered granola bars with nuts and dried fruit are arranged on a round plate against a pink background. Some nuts and dried fruit pieces are scattered nearby.

Healthy Homemade Granola Bars without Nuts

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Description

You need these ridiculously delicious granola bars in your mouth ASAP (did I mention they’re nut free and kid-approved for lunchboxes?!)! They are perfectly chewy and packed with nourishing ingredients like oats, chia seeds, sunflower seeds and pumpkin seeds for a boost and protein and fiber to keep you and your little ones full. Ready in 20 minutes (no oven required) they make the perfect meal prep snack!

Ingredients

Scale
  • 1 cup tahini
  • ½ cup honey
  • 2 tsp vanilla extract
  • 2½ cups old-fashioned rolled oats
  • ½ cup unsweetened dried cranberries
  • ¼ cup chia seeds
  • ¼ cup salted roasted shelled pumpkin seeds
  • ¼ cup raw sunflower seeds
  • Pinch of salt
  • ⅓ cup dark chocolate chips
  • 1½ tsp virgin coconut oil

Instructions

  1. Line a 9×11-inch pan with parchment paper.
  2. In a medium bowl, mix together the tahini, honey, and vanilla until well combined. Stir in the oats, cranberries, chia seeds, pumpkin seeds, sunflower seeds, and salt.
  3. Spread the oat mixture evenly in the prepared pan, pressing it down very firmly with your bands or the base of a cup.
  4. Place the chocolate and coconut oil in a microwave-safe bowl or measuring cup and microwave on high in 20-second increments, stirring in between, until the mixture is completely melted and smooth. Pour the chocolate mixture over the oat mixture, using a spatula or the back of a spoon to spread it out evenly over top.
  5. Cover and freeze until set, 30 minutes, or refrigerate until set, 1 to 2 hours.
  6. Remove from the pan. Cut in half lengthwise and then into eight strips, making sixteen bars.

Notes

Storage:  Store the granola bars in an airtight container in the fridge for up to 1 week or in a sealable freezer bag in the freezer for up to 3 months. Enjoy frozen or thaw at room temperature or in the fridge.