A moist, chewy granola bar that is brimming with protein, pepitas, bananas and of course chocolate. This feels more like a treat than a filling snack. If you’ve been looking for an easy nut-free granola bar or an easy oat-free granola bar that is also gluten-free and vegan, you’ve found the right place! Gluten, dairy, egg, soy, peanut & tree nut free; top-8-free.
I think the only time my oldest son has had a granola bar was some random specialty sample I’ve brought home from a conference. This fact really stinks since granola bars are a great grab-n-go snack that are filling and oh-so portable. I’ve been digging and digging for an allergy-friendly granola bar, but it seems they all have nuts in them, and even if they’re nut-free granola bars, they still use oats–which my son can’t do. I simply couldn’t find a good filling that would be easy to bind to, and give that great mouth feel.
Then, my son passed buckwheat in November, and once I saw the buckwheat groats, I knew this could work! Isn’t that the silver lining for food allergies? I don’t think I would have ever given buckwheat a second glance, but since it’s a safe food, you figure out how to use it. Food allergies can really expand your culinary skills and cause you to think outside your eating norms.
So, instead of nuts or oats, I used buckwheat groats. Instead of the regular peanut butter I subbed out a seed butter. And, instead of typical chocolate I was sure to use vegan chocolate. Thank goodness for substitutions to make this allergy-friendly!
One beef I’ve always had with granola bars is that many of them are dry as the desert. I feel like half of the bar ends up in my lap because they crumble when you bite into their dry texture. I love that these were chewy and moist thanks to the seed butter and bananas.
This nut-free and oat-free granola bar is great for breakfast on the run, an after-school snack or just a time when you or your kids need something to hold them over until the next meal.
Kids will love it because they’ve got a chocolaty base, as well as studded with chocolate chips. You could omit the extra chocolate chips if you want it to be a bit healthier or paleo compliant. I didn’t mind since it had other healthy ingredients. If you want more fruit, it’d be great with some dried cherries, raisins or cranberries.
These granola bars store well for up to a week as long as they’re covered or in a sealed container.
If there’s a recipe you’re wanting for your child, sometimes you have to wait a few years until something dawns on you, or until your child tests safe to something but don’t give up that goal! We allergy moms will always find a way.
- Preheat the oven to 350 degrees F.
- In a stand mixer mix the bananas, SunButter, cocoa powder, vanilla and maple syrup until everything is combined and bananas are thoroughly incorporated.
- Slowly add in the buckwheat groats, pepitas and chocolate until just combined, so you don't break them up.
- Pour into a greased 8x8 square pan
- Bake for 10-15 minutes, until the granola bars firm up. (However, they will be slightly sticky still, just due to their chewy nature--look for the corners to be done).
- Let cool completely before cutting into bars.
- Makes 6-9 bars, depending on the size you cut them.
- Store leftover bars in an air tight container for up to a week.
Slightly tweaked from: Win-Win
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Do you need other allergy-friendly snack ideas? Check out my recipe index, or some of these favs below: