Nut Free Granola Bars


Nut free granola bar recipes

My oldest started school full-time this year.  She has been in pre-school since she was 18 months old, but I never had to worry about what to pack her for lunch before.  I was in a total conundrum.  Her elementary school is nut free and I have to send her with a snack and a lunch, plus she is kind of a picky eater.  She isn’t really down with eating meat or cheese, and with peanut butter eliminated from the protein source list, the possibilities to give this child some brain food during the day were dwindling.

I did some research, pinned a ton of ideas on Pinterest, and found a few recipes for nut free granola bars that seemed promising.

I based my recipe off the one found on nutallergymom.com

It is pretty similar, but I use soynut butter instead of SunButter (from sunflower seeds).  I add raisins and ground flax seeds and my favorite seasoning, salt.  I also cut back the honey a bit because I don’t want it to be too sweet.

What you need to make these granola bars:

4 Cups of old fashioned rolled oats

1 Cup All Purpose Flour

1 Tsp. Baking Soda

1/2 tsp sea salt

1 Tsp. Vanilla Extract

1 Cup of softened butter (2 sticks y’all)

1/3 Cup honey

1/3 Cup Packed Brown Sugar

1/2 Cup Soynut butter

1/2 Cup mini chocolate chips

1/2 cup raisins (organic if possible)

2 Tbs ground flax seeds

Procedure:

Preheat your oven to 350 degrees and grease and line a 9X13 inch baking dish with parchment paper.

Cream your butter, sugar and honey together in a mixer.  Add your nut free butter, salt, vanilla, and flour and mix until incorporated.  Sprinkle the baking soda on top and mix in, then slowly add your oats and flax meal while the mixer is going at a low speed.  Once your oats/flax are mixed in, remove from the mixer and fold in the chocolate chips and raisins by hand.

Spread the mixture evenly in your prepared baking dish and bake for 20-25 minutes until a toothpick comes out clean from the center.

These will puff up dramatically — it is kind of cool to watch!  Let the pan cool completely before cutting them into bars or squares.

They make a great snack or breakfast along with a cup of Greek yogurt and some fruit. They also freeze well in an air-tight container for easy, grab-and-go breakfasts.

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