Nut Free Granola Bars Recipe

Looking for an easy Nut Free Granola Bars recipe? Learn how to make Nut Free Granola Bars using healthy ingredients.


Submitted by runningchicken

Makes 24 servings



Mix it up by including sunflower and/or pumpkin seeds and nuts if your diet allows.

Recipe Ingredients for Nut Free Granola Bars

2 cups rolled oats
1/2 cup brown sugar, lightly packed
1/4 cup wheat germ
1/4 cup ground flax seed
1 cup rice crispies
1 tsp cinnamon
1 cup whole wheat pastry flour
1/2 cup raisins
1/2 cup dried cranberries
1/2 cup chocolate chips, mini
3/4 tsp sea salt
1/4 cup honey or agave nectar
1 egg, beaten
1/3 cup applesauce
1 small ripe banana, mashed
2 tsp vanilla

Recipe Directions for Nut Free Granola Bars

Preheat oven to 350F. Line 9x13 pan with parchment paper. In large bowl, combine oats, brown sugar, wheat germ, flax, cinnamon, flour, raisins, dried cranberries, chocolate chips and salt; mix and form a well in the center. In medium bowl whisk together agave nectar, egg, applesauce, banana and vanilla. Pour wet mixture into dry ingredients; mix well. Pour into prepared pan and pat down dough evenly into the pan. Bake for 24 minutes for chewy bars and longer if you prefer a firmer bar. Cool in pan for 5 minutes. While still warm, cut into bars. Store in airtight container.
Categories

Breakfast

Nutrition Facts
Serving Size 40.9g
Amount Per Serving
Calories
122
Calories from Fat
23
% Daily Value*
Total Fat
2.6g
4%
Saturated Fat
1.0g
5%
Trans Fat
0.0g
Cholesterol
9mg
3%
Sodium
77mg
3%
Potassium
114mg
3%
Total Carbohydrates
22.4g
7%
Dietary Fiber
2.4g
10%
Sugars
10.7g
Protein
2.8g
Vitamin A 1% Vitamin C 2%
Calcium 2% Iron 7%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
C
  Good points
  • High in manganese
  •   Bad points
  • Very high in sugar
  • Contains alcohol
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